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easy street corn dip recipe.
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5 from 1 votes

Elote Dip (Oven Baked)

Warm oven baked Elote dip with corn, cream cheese, and queso fresco, an easy corn dip appetizer recipe.
Prep Time10 minutes
Cook Time30 minutes
Course: Appetizer Recipes, Dip Recipes
Cuisine: American, Mexican
Keyword: corn, dip, mexican
Servings: 8
Author: Trisha Haas - Salty Side Dish

Equipment

  • cast iron pan or baking dish

Ingredients

  • 16 oz. cream cheese
  • 8 oz. Pepper Jack Cheese
  • ½ cup sour cream
  • ½ cup chopped cilantro leaves
  • 1 tsp minced garlic
  • 30 oz. whole kernel corn cans, drained (usually 2)
  • Cotija Cheese or Queso Fresco
  • Tortilla Chips

Instructions

  • Preheat oven to 300.
  • Add cream cheese, shredded pepper jack cheese, sour cream, chopped fresh cilantro leaves, minced garlic, and drained whole kernel corn to a casserole dish or 10" oven-proof skillet.
  • Mix as best as possible, breaking up the cream cheese a bit. A wooden spoon and spatula can assist with this.
  • Place the baking dish or cast iron pan into the oven and heat for 10 minutes.
  • Stir the corn and cream cheese mixture and return to the oven.
  • Heat corn dip for an additional 10 minutes and stir well.
  • Return to the oven for an additional 10 minutes (30 minutes total cooking time) and remove when hot. Sprinkle with chili powder.
  • Top with chopped fresh cilantro and crumbled Cotija cheese (or Queso Fresca) before serving with tortilla or corn chips.