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Fiery 15-Minute Mexican Street Corn Dip Rescue

Mexican Street Corn Dip

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Make this Mexican Street Corn Dip for a party appetizer that truly delivers. It captures the smoky, cheesy, and spicy essence of elote in a creamy, dippable form. Follow these straightforward steps for a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 (15 ounce) can corn kernels, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped red onion
  • 1 jalapeno, seeded and minced
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup crumbled cotija cheese, plus more for topping
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • Salt to taste
  • Lime wedges, for serving

Instructions

  1. Preheat your oven broiler.
  2. Pat the drained corn kernels very dry with paper towels.
  3. Heat olive oil in a skillet over medium-high heat. Add the dried corn and cook, stirring occasionally, until the kernels are lightly charred, about 5 to 7 minutes. Remove from heat.
  4. In a medium bowl, combine the softened cream cheese, mayonnaise, and sour cream until smooth.
  5. Stir in the charred corn, red onion, minced jalapeno, shredded Monterey Jack cheese, 1/2 cup of cotija cheese, cilantro, chili powder, smoked paprika, and cumin. Mix well.
  6. Season the dip with salt to your taste.
  7. Spread the dip evenly into a small oven-safe baking dish.
  8. Top the dip with a light layer of the remaining cotija cheese.
  9. Place the dish under the broiler for 3 to 5 minutes, watching closely, until the top is bubbly and lightly golden brown.
  10. Serve immediately with tortilla chips or vegetable sticks alongside lime wedges.

Notes

  • For extra char on the corn, you can grill it before adding it to the dip mixture.
  • If you prefer a spicier dip, leave some seeds in the jalapeno.
  • You can assemble this dip ahead of time and bake it just before serving.

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