Hot Cheesy Elote Dip (Mexican Street Corn Dip)
Hot Cheesy Elote Dip is thick, creamy, and cheesy — a baked Mexican street corn dip with cream cheese, corn, hot sauce, feta, jalapeños, and lime, perfect for scooping with chips.
Ingredients
- 16 ounces low-fat cream cheese room temperature (2 bricks)
- ½ cup sour cream Greek yogurt or mayo also work
- 2 cloves garlic minced
- 2 tablespoons hot sauce such as Frank's RedHot; use taco sauce for milder
- 2 tablespoons fresh lime juice from 1 lime
- 2 cups freshly shredded pepper jack cheese divided (or Mexican blend for milder)
- 30 ounces canned corn fully drained and rinsed (2 cans; fresh or defrosted frozen also work)
- 4 ounces low-fat feta cheese or cotija cheese, crumbled
- 1 jalapeño pepper chopped (leave seeds in for extra spice)
- 2 tablespoons chopped red onion
- ½ cup chopped fresh cilantro
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray and set aside. In a high-powered blender or mixer, combine the cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined, smooth, and creamy with no lumps. Scoop the cream cheese mixture into a large bowl and add the remaining 1 cup cheese, the corn, feta, jalapeño, red onion, and cilantro. Stir to combine until thick and cohesive, not watery. Pour the mixture into the prepared baking dish and sprinkle with more cheese if desired. Bake for 15 to 20 minutes, or until the cheese is hot and bubbly around the edges. Let sit for 5 to 10 minutes to thicken, then garnish with more cilantro, feta, and a drizzle of hot sauce.
Notes
If using fresh corn, use about 6 ears. Dry the corn well, as excess moisture makes the dip watery. Blend the base fully smooth before adding mix-ins for an evenly creamy bake. Bake until the edges bubble, not just hot, and rest before serving for the best scoopable texture. Slow cooker option: cook all ingredients on low for 4 hours or high for 2 hours. Variations: char the corn for smoky depth; add cooked bacon, shredded chicken, ground beef, or chorizo to make it heartier; stir in drained Rotel, black beans, bell peppers, or scallions; swap feta for cotija, Mexican blend, cheddar, or Monterey Jack. Make ahead up to 24 hours, cover, and refrigerate; bake cold with 5 to 10 extra minutes. Store leftovers up to 4 days; reheat in the oven or microwave, loosening with a splash of milk or lime if needed. Do not freeze.