Mexican Street Corn Dip

5 from 3 votes

Mexican Street Corn Dip

Grab some chips and get ready to dip into this cheesy Mexican Street Corn Dip. Made with roasted corn, cream cheese, Greek yogurt, cheese and spicy flavors, this healthy elote corn dip is creamy, cheesy and delightfully spicy.

Prep Time5

Cook Time10

Baking Time15

Total Time30

Course: Appetizers, Side Dish, Snack

Cuisine: Gluten-free, Vegetarian

Keyword: baking, corn, Greek yogurt

Servings: servings

Ingredients

1 tbsp olive oil
1 clove garlic minced
½ to 1 tsp chili powder to taste, more for extra spiciness
½ tsp smoked paprika
salt and pepper to taste
1 16 oz can corn kernels drained and rinsed
¼ cup low fat cream cheese or full fat cream cheese
¼ cup Greek yogurt 5% fat, or sour cream
3 tbsp mayonnaise
½ cup crumbled cotija cheese or feta cheese
juice of a lime
2 tbsp finely chopped red onion
⅓ cup finely chopped cilantro
2 tbsp cheddar cheese optional

Metric - US Customary

Instructions

Preheat oven to 350°F (180°C) and grease a 9×13-inch baking pan with olive oil.
Heat olive oil in a skillet over medium heat. Once the pan is hot, add drained and rinsed corn, minced garlic, chili powder, smoked paprika, salt and pepper. Sauté for about 3 to 5 minutes, until the corn is nicely roasted.
Remove roasted corn from the heat. Add cream cheese, Greek yogurt, mayonnaise, crumbled cotija cheese or feta, lime juice, chopped onions and chopped cilantro. Stir the corn mixture very well to combine all ingredients together. Taste and adjust with more chili powder, salt and pepper if it is necessary.
Transfer elote dip to the prepared baking dish, sprinkle the top with cheddar cheese (optional) and bake in hot oven for 15 to 20 minutes.
Before serving, top the dish with more chopped cilantro if desired. Enjoy warm for the best experience.

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Nutrition