Mexican Street Corn Dip

No ratings yet

A warm, spoonable take on elote — grilled corn and three cheeses in a dip that's ready for the oven in 20 minutes. Serve with Cholula hot sauce and crunchy tortilla chips.

Course Appetizer, Hors D'oeuvres, Snack

Cuisine Mexican

Keyword corn dip, dip, mexican street corn dip, spread

Dietary Restrictions Gluten-Free, Vegetarian

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 264.96kcal

Author Lisa Lotts

Ingredients

2 large corn on the cob
2 tablespoons mayonnaise we like Duke's or Hellman's
8 ounces cream cheese at room temperature
⅓ cup Cotija cheese finely crumbled
½ cup shredded Monterey Jack cheese
1 teaspoon lime zest
2 tablespoons lime juice freshly squeezed
½ teaspoon ground cumin
1 tablespoon chopped cilantro
1 tablespoon minced red onion
1 teaspoon Cholula hot sauce or more to taste
salt and pepper to taste optional

Serve with:

corn tortilla chips
Cholula hot Sauce
extra chopped cilantro
extra minced red onion
lime wedges

Instructions

Preheat the oven to 350°F.
Preheat the grill to 450°F. Remove the husks and silk from 2 large corn on the cob. Divide 2 tablespoons mayonnaise between them and brush it over the kernels with a silicone pastry brush to coat the corn.
Transfer the corn to the grill and cook for 10-12 minutes, turning occasionally until the corn is cooked and has grill marks. Transfer to a rimmed sheet pan and set aside.
In a large bowl combine 8 ounces cream cheese, ⅓ cup Cotija cheese, ½ cup shredded Monterey Jack cheese, 1 teaspoon lime zest, 2 tablespoons lime juice, ½ teaspoon ground cumin, 1 teaspoon Cholula hot sauce and 1 tablespoon chopped cilantro.
Use the hand mixer to blend the ingredients until they're evenly combined.
Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cobs.
Add the corn kernels, 1 tablespoon minced red onion to the cheese mixture and use a rubber spatula to fold the vegetables into the dip, until well blended. Taste for seasonings and adjust with extra lime, hot sauce or salt and pepper to taste, if needed.
Transfer to a heat-proof 3-cup casserole dish and even out the top layer with the spatula. Bake for 20 minutes, then turn the broiler on high and cook for 2-3 minutes until the top starts to take on a bit of color.
Serve with extra Cholula hot Sauce, extra chopped cilantro, extra minced red onion, lime wedges, and corn tortilla chips.

Video

Notes

Assemble the dip up to two days ahead, before baking.
Leftovers can be kept in the fridge for up to 3 days.
Reheat the dip in a 350°F oven for about 15 minutes or until hot.
Technically, you can also heat in the microwave in 30-second bursts until warmed through, but it can make the cheese base a bit greasy at the edges.
I don't recommend freezing the dip as the texture can change and it won't be as creamy.

Nutrition