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Ultra close-up macro of bubbling hot creamy Mexican street corn dip with melted pepper jack cheese, charred corn kernels, cotija crumbles, and chili powder scoop

Hot Creamy Mexican Street Corn Dip

Sweet charred corn kernels baked in a velvety blend of cream cheese, pepper jack, and sour cream, finished with cotija cheese, chili powder, and fresh cilantro for the ultimate party dip.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 265
Ingredients Method Nutrition

Ingredients
  

Charred Corn & Creamy Skillet Base
  • 3 cups sweet corn kernels fresh, frozen thawed, or drained canned
  • 2 tbsp unsalted butter
  • 8 oz cream cheese softened to room temperature
  • 1/2 cup sour cream or full-fat Greek yogurt
  • 1/3 cup mayonnaise
  • 1 1/2 cups shredded Pepper Jack cheese divided
  • 3 cloves garlic minced
  • 1 jalapeno jalapeño pepper seeded and finely diced
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
Authentic Elote Garnishes
  • 1/2 cup crumbled Cotija or Queso Fresco cheese
  • 1/4 cup fresh cilantro leaves finely chopped
  • 1 lime fresh lime wedges for squeezing over top
  • 1 pinch extra chili powder or Tajín for dusting

Method
 

Skillet Baking Walkthrough
  1. Preheat oven to 375°F (190°C). Lightly grease a 10-inch cast-iron skillet or 2-quart baking dish.
  2. Melt butter in a large skillet over high heat. Add corn kernels and cook undisturbed for 3 to 4 minutes until deeply charred and golden brown on the edges. Remove 1/4 cup charred corn for garnish.
  3. In a medium bowl, beat softened cream cheese, sour cream, and mayonnaise together until smooth and creamy.
  4. Stir in minced garlic, diced jalapeño, chili powder, cumin, smoked paprika, kosher salt, 1 cup of the Pepper Jack cheese, and the warm charred corn.
  5. Spread the mixture evenly into the prepared skillet. Top with remaining 1/2 cup Pepper Jack cheese.
  6. Bake for 18 to 20 minutes until the edges are vigorously bubbling and the cheese on top is melted and lightly golden. For extra color, broil on HIGH for 2 minutes.
  7. Remove from oven. Immediately scatter crumbled Cotija cheese, fresh chopped cilantro, the reserved charred corn, and a dusting of chili powder over the top. Serve sizzling hot with sturdy tortilla chips!

Nutrition

Serving: 1gCalories: 265kcalCarbohydrates: 14gProtein: 8gFat: 21gSaturated Fat: 11gCholesterol: 50mgSodium: 380mgPotassium: 190mgFiber: 2gSugar: 4gVitamin A: 680IUVitamin C: 8mgCalcium: 180mgIron: 0.7mg

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