Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Bubbly Hot Mexican Street Corn Dip (Elote Dip Recipe) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 298 reviews

This bubbly hot Mexican street corn dip, also known as elote dip, combines fresh sweet corn with creamy, cheesy, and spicy flavors. It features roasted corn kernels, jalapeños, Mexican crema, cotija, and queso fresco cheeses, all baked together until hot and bubbly. Perfect as a crowd-pleasing appetizer or party dip served with crispy tortilla chips.

  • Total Time: 40 minutes
  • Yield: 6-8 servings

Ingredients

Corn Mixture

  • 4 large ears of sweet corn on the cob
  • 2 jalapeños, seeds removed and diced
  • 1 tbsp flavorless oil
  • 1 tbsp butter

Dressing & Cheese

  • ¼ cup sour cream
  • ¼ cup Mexican crema
  • 3 tbsp mayonnaise
  • 1 lime, juiced
  • ½ cup cotija cheese
  • ½ cup queso fresco
  • ½ tsp chili powder
  • ½ cup pepper jack cheese, grated (for topping)
  • Chicken broth, a splash if needed (to thin out)

Instructions

  1. Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s ready for baking the dip later.
  2. Prepare Corn Kernels: Carefully cut the kernels off the 4 ears of sweet corn on the cob. Set aside the kernels for cooking.
  3. Sauté Corn and Jalapeños: Heat a large pan over medium heat. Add 1 tablespoon of flavorless oil and 1 tablespoon of butter. Once melted and hot, add the fresh corn kernels and diced jalapeños. Cook for about 5 minutes until the corn is slightly tender and the jalapeños are fragrant.
  4. Mix the Dip Base: Transfer the cooked corn and jalapeño mixture into a large bowl. Add ¼ cup sour cream, ¼ cup Mexican crema, 3 tablespoons mayonnaise, juice of 1 lime, ½ cup cotija cheese, ½ cup queso fresco, and ½ teaspoon chili powder. Stir thoroughly to combine all ingredients into a creamy, flavorful mixture.
  5. Adjust Consistency: If the mixture feels too thick, add a small splash of chicken broth to thin it out slightly for easier spreading.
  6. Assemble and Bake: Pour the prepared mixture into a baking dish, spreading it evenly. Sprinkle the grated pepper jack cheese (½ cup) over the top to create a golden, bubbly crust when baked.
  7. Bake the Dip: Place the dish in the preheated oven and bake for 15-20 minutes or until the dip is heated through and the cheese on top is melted, bubbly, and lightly browned.
  8. Serve: Remove from oven and let cool for a few minutes. Serve warm with tortilla chips for dipping.

Notes

  • For best flavor, use fresh sweet corn rather than frozen or canned.
  • Adjust the number of jalapeños according to your preferred spice level.
  • Mexican crema can be substituted with sour cream if unavailable, but it lends a unique creaminess and slight tang.
  • Adding chicken broth is optional; just add enough to get a creamy, spreadable consistency without making the dip watery.
  • This dip is perfect for parties, game days, or casual get-togethers.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://flavorhug.com/bubbly-hot-mexican-street-corn-dip-elote-dip-recipe-recipe/