This Elote dip recipe kicks street corn up a notch by baking everything into a hot and cheesy Mexican dip. Cream cheese, corn, hot sauce, jalapenos, and more make a deliciously spicy appetizer that’s sure to get the party started! When I’m thinking about what recipe to bring to a party, or serve for my family game days, this dip always makes it to the top of my list.
Serving Suggestions
You can’t eat this hot street corn dip without tortilla chips! But of course you can use any dippers you like, from hearty crackers to crisp veggies. It’s one of my favorite hot party dips for all occasions, but especially for Cinco de Mayo parties along with a few margaritas. I don’t recommend freezing this Elote dip since it’s filled with dairy, which doesn’t hold up well when frozen and reheated.
How to Make Mexican Street Corn Dip Step by Step
Blend the Dip Base: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and set aside. In a high-powered blender or mixer, combine 16 ounces (2 bricks) of low-fat cream cheese, ½ cup of sour cream, 2 minced cloves of garlic, 2 tablespoons of hot sauce, 2 tablespoons of fresh lime juice, and 1 cup of the shredded pepper jack cheese. Blend until fully combined. Stir in the Corn: Scoop the cream cheese mixture into a large bowl and add the remaining one cup of cheese, 30 ounces (2 cans) of drained corn, 4 ounces of low-fat feta cheese, 1 chopped jalapeno pepper, 2 tablespoons of chopped red onion, and ½ cup of chopped fresh cilantro. Stir to combine. Top the Dip: Pour the mixture into the prepared baking dish. Sprinkle with more cheese if desired. Bake the Dip: Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.
