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Easy Elote Corn Dip With Mexican Street-Corn Flavor

A warm, creamy elote-inspired dip made with charred corn, lime, chile, cotija, cilantro, and melted Monterey Jack.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 10
Course: Appetizer
Cuisine: Mexican-Inspired
Ingredients Method

Ingredients
  

Ingredients
Charred Corn
  • 5 cups fresh or thawed frozen corn kernels about 24 ounces (680 g)
  • 2 tablespoons avocado oil canola oil, or another neutral high-heat oil (30 ml)
  • 1 small jalapeño finely diced, about 1/4 cup (30 g)
  • 2 garlic cloves minced
  • 1/4 teaspoon kosher salt
Creamy Dip
  • 4 ounces block-style cream cheese softened (113 g)
  • 1/2 cup sour cream 120 g
  • 1/3 cup mayonnaise 75 g
  • 1 teaspoon finely grated lime zest
  • 2 tablespoons fresh lime juice 30 ml
  • 1 teaspoon ancho chile powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup freshly shredded Monterey Jack cheese divided (113 g)
  • 3/4 cup finely crumbled cotija cheese divided (90 g)
  • 1/4 cup chopped fresh cilantro divided (15 g)
  • 1 additional lime cut into wedges for serving

Method
 

Instructions
  1. Preheat the oven to 375°F. Beat the cream cheese in a large bowl until smooth, then whisk in the sour cream, mayonnaise, lime zest, lime juice, ancho chile powder, smoked paprika, cumin, black pepper, and salt.
  2. Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the dried corn and cook for 7 to 9 minutes, stirring only occasionally, until scattered kernels are browned.
  3. Add the jalapeño during the final 2 minutes and the garlic during the final 30 seconds. Remove the skillet from the heat and let the corn cool for 3 minutes.
  4. Fold the corn, 3/4 cup Monterey Jack, 1/2 cup cotija, and half the cilantro into the creamy mixture. Spoon the mixture back into the skillet and spread it evenly.
  5. Top with the remaining 1/4 cup Monterey Jack and 1/4 cup cotija. Bake for 15 to 18 minutes, until the edges bubble and the center is fully hot. Broil for 1 to 2 minutes if desired.
  6. Rest for 5 minutes. Sprinkle with the remaining cilantro and serve with lime wedges.