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The Ultimate Creamy & Cheesy Baked Elote Dip

A close-up of a baked elote dip in a white casserole dish, showing creamy corn and a deeply browned, cheesy top.
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Make this creamy, cheesy baked elote dip inspired by Mexican street corn. It features charred corn, Cotija cheese, and lime for a bold, scoopable appetizer perfect for parties or game day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 (15-ounce) cans sweet corn, drained and rinsed
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup crumbled Cotija cheese, plus more for topping
  • 1/2 cup finely chopped fresh cilantro
  • 1 jalapeño, seeded and minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lime, juiced
  • 1/2 cup shredded Mexican cheese blend (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. If you want charred corn flavor, heat the olive oil in a large skillet over medium-high heat. Add the drained corn and cook, stirring occasionally, until the kernels begin to brown and char slightly, about 5 to 7 minutes. Remove from heat.
  3. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
  4. Stir in the Monterey Jack cheese, 1/2 cup of Cotija cheese, cilantro, minced jalapeño, chili powder, cumin, salt, and pepper. Mix until just combined.
  5. Fold in the charred corn and the lime juice until evenly distributed throughout the mixture.
  6. Spread the elote dip mixture evenly into the prepared baking dish.
  7. Top the dip with the remaining 1/2 cup of Cotija cheese and the shredded Mexican cheese blend.
  8. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese topping is melted and lightly golden brown.
  9. Let the dip rest for 5 minutes before serving warm with tortilla chips or crisp crackers.

Notes

  • For a smoky flavor boost, add 1/2 teaspoon of smoked paprika to the spice mixture.
  • You can make this a Crockpot Elote Dip by combining all ingredients (except the topping cheese), placing them in a small slow cooker, and cooking on low for 2 to 3 hours until hot. Top with cheese and broil briefly if desired.
  • This dip is naturally gluten free, making it a safe choice for many guests.

Nutrition

Find it online: https://juliameal.com/easy-elote-dip-recipe/