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Spicy Mexican Street Corn Dip

This dip combines all the flavors associated with elote, making it a great way to easily enjoy at a party rather than eating corn on the cob. Also perfect if you want a hot, cheesy dish that will warm you up, with just enough spice.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

~8 servings

  • 2 Tbsp butter
  • 1 jalapeño seeded and finely chopped
  • 1 garlic clove minced
  • 1/2 cup finely chopped red onion
  • 5 oz cream cheese softened
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream
  • 3 3/4 cups corn cut off the cob or defrosted if frozen
  • 3/4 tsp chili powder
  • 3/4 tsp cumin
  • 1/4 tsp red pepper flakes
  • 1/2 cup grated cotija cheese
  • 3 Tbsp chopped fresh cilantro

Instructions

  • Preheat oven to 350F and grease a small baking dish.
  • Melt butter in pan, sauté jalapeño, garlic, and red onion for 3 minutes.
  • Beat cream cheese, mayonnaise, and sour cream until smooth.
  • Mix in corn, spices, cotija, cilantro, and sautéed vegetables.
  • Transfer to prepared dish and bake 18-20 minutes until bubbly and lightly browned.

Notes

Best served warm as a dip or side dish.
Tried this recipe?Leave a comment below & let me know!