Hot Mexican Street Corn Dip (Elote Style)
Looking for the perfect Super Bowl dip that everyone will love? This Hot Mexican Street Corn Dip (Elote Style) is creamy, cheesy, and packed with sweet corn, lime, jalapeño, and bold Mexican flavors.
Ingredients
- 30 oz canned corn drained
- 16 oz cream cheese
- ½ cup sour cream
- 2 tablespoon mayonnaise
- 2 tablespoon hot sauce
- juice of 1 lime
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprica
- salt and pepper to taste
- 2 cups shredded cheddar cheese
- 1 small jalapeno pepper chopped
- ½ cup cotija or feta cheese
- 2 tablespoon cilantro finely chopped
- 1 green onion thinly sliced
- For garnish extra corn crumbled feta or cotija, chopped cilantro, and jalapeño slices.
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine cream cheese, sour cream, mayonnaise, hot sauce, lime juice, garlic powder, smoked paprika, salt and black pepper.
- Fold in corn, jalapeño, ½ cup shredded cheddar, cotija or feta cheese, green onions, and cilantro.
- Spray a 9x13-inch baking dish with non-stick cooking spray. Pour the mixture into the pan.Sprinkle the remaining cheddar cheese evenly on top.
- Bake for 15–20 minutes, until hot and bubbly.
- Top with extra corn, crumbled feta or cotija, chopped cilantro, and jalapeño slices.
- Serve warm with tortilla chips or your favorite dippers.
Notes
- Use full-fat dairy – cream cheese and full-fat cheese give the creamiest, silkiest texture
- Grate your own cheese – pre-shredded cheese often contains additives that prevent perfect melting
- Spice it up gradually – jalapeño, smoked paprica, or hot sauce can be added to taste
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Nutrition
Serving: 1gCalories: 652kcalCarbohydrates: 29gProtein: 24gFat: 51gSaturated Fat: 28gPolyunsaturated Fat: 23gCholesterol: 144mgSodium: 856mgFiber: 3gSugar: 9g
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