Simply Fun Food
SimplyFunFood.com · Not Your Everyday Recipes!
Hot Mexican Street Corn Dip
Charred corn, creamy cheese, lime, and chili — elote you can scoop.
Everything you love about grilled street corn turned into a warm, bubbly skillet dip. Char the corn on the grill or in a hot pan for that smoky flavor.
Hot Mexican Street Corn Dip
- Prep Time
- 15 min
- Cook Time
- 25 min
- Servings
- 8–10
Ingredients
- 4 cups corn kernels (from about 5 ears, or frozen and thawed)
- 1 tbsp butter
- 1 jalapeño, seeded and minced
- 4 oz cream cheese, softened
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 cup shredded Monterey Jack
- 1/2 cup crumbled cotija cheese, divided
- 1 tsp chili powder, plus more for topping
- Juice of 1 lime
- 1/4 cup chopped cilantro
- Tortilla chips, for serving
Instructions
- 1.
Heat the oven to 375°F (190°C). Melt butter in a 10-inch oven-safe skillet over high heat. Add corn and cook without stirring for 3 minutes to char, then stir and repeat until well browned, about 8 minutes total. Stir in jalapeño.
- 2.
In a bowl, mix cream cheese, mayonnaise, sour cream, Monterey Jack, half the cotija, chili powder, and lime juice. Stir in the corn.
- 3.
Spread back into the skillet. Bake until bubbly at the edges, 15 minutes.
- 4.
Top with remaining cotija, a dusting of chili powder, and cilantro. Serve hot with chips and lime wedges.
Make It Special!
- Grill it: set the skillet on a grill over indirect heat with the lid closed.
- Serve with sturdy scoops or mini tostadas for easy dipping.
- Make ahead: assemble a day early, refrigerate, and add 5–10 minutes to the bake time.
From Simply Fun Food · SimplyFunFood.com
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