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Sizzling Street Corn Dip

This dip pairs well with tortilla chips and veggies for the ultimate experience. You can also make a thicker version and stuff into mini peppers. All the flavors of Mexican street corn, or elote, but baked in a dish.


  • 1/2 cup cream cheese, softeneded

  • 1 cup mayonnaise

  • 1/4 cup chopped red onion

  • 2 cups corn kernels (cut off from two cobs, or frozen kernels)

  • Spices: 1/2 t chili powder, 1/2 t paprika, 1/2 t garlic powder, salt and pepper

  • 1/2 cup grated parmesan cheese

  • 1/2 cup shredded Monterey jack

  • 1/4 cup chopped cilantro, divided

  • 3 green onions, chopped

  • 1 lime


  1. Preheat oven to 375

  2. Sauté corn and red onion in olive oil until softened, about 5 minutes

  3. Mix mayo, cream cheese, jack cheese and 1/4 cups of parmesan into a bowl

  4. Add spices and squeeze of 1/2 of lime, reserve other wedges for serving

  5. Stir in corn mixture and half of cilantro

  6. Transfer dip into oven safe dish

  7. Sprinkle remaining parmesan and green onions on top

  8. Bake 20 minutes until bubbly and cheese starting to brown

  9. Sprinkle remainder of cilantro, squeeze a wedge of lime

  10. Serve hot with chips and chopped veggies

Optional: Add 1 chopped jalapeno pepper, seeds removed or 1/4 cup of chopped and roasted green chiles


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