Mexican Street Corn Dip
An elote-inspired dip loaded with cotija, Tajín, cilantro, and lime.
Servings: 4
Equipment
- Baking Dish roughly 6x6"
Ingredients
The Dip
- 10 oz frozen corn (283 g ), or charred fresh corn, or canned and drained (see notes below)
- 1/4 cup mayonnaise Hellman’s is my choice bit use what you like
- 5 oz pepper jack cheese (140 g),shredded
- 1/2 jalapeño finely diced (you can leave the seeds in for more heat, or take them out for less)
- Salt
- Pepper
The Toppings
- 2 oz cotija cheese grated
- Tajín
- Fresh cilantro chopped
- Lime
To serve
- Tortilla chips
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the corn, mayonnaise, shredded pepper jack, diced jalapeño, salt, and pepper until combined.
- Spread the mixture into a 6x6" baking dish.
- Bake for 20 minutes, until the cheese is melted through and the edges are just starting to bubble.
- Remove from the oven and top with grated cotija, a generous sprinkle of Tajín, chopped cilantro, and a squeeze of fresh lime.
- Serve immediately with tortilla chips and extra lime and Tajin on the side.
Notes
About the corn:
I developed this recipe with frozen corn so you can make it any time of year, but if fresh corn is available, use that instead. Leftover boiled corn works well, or char it first for some extra flavor. You'll want about 3-4 cobs for this recipe.
Canned corn works too — just make sure it's well drained first.
Did You Make This Recipe?
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