Cheesy Hot Mexican Street Corn Dip

This Cheesy Hot Mexican Street Corn Dip is my jujjed-up take on a traditional Elote dip, but I've added extra cheese and roasted chiles to ramp up the flavor, and be the life of any party!

If you're a lover of all things corn then I have a few other corn centric recipes you need to know about! My Mexican Street Corn Risotto is the perfect side dish for just about any meal, Roasted Sweet Corn Ice Cream is a delicious and unexpected sweet treat, and Zucchini Corn Gratin is a fresh and cheesy dish that always disappears quickly from any table.

Ingredient information:

CORN ON THE COB—If you have access to fresh sweet corn, by all means, use it. However, if you're in a pinch and don't have access to fresh sweet corn, alternatives may be used. Please see the swap-out suggestions below for more information.

MONTEREY JACK CHEESE - This semi-hard cow's milk cheese melts like a dream. This mild-flavored cheese has a buttery flavor and is commonly used in Mexican cuisine.

QUESO FRESCO CHEESE—When heated, queso fresco becomes smooth and creamy. When translated, Queso Fresco means "fresh cheese." It has a mild tangy taste that helps balance flavors in rich, cheesy dishes.

MAYONNAISE—Traditional Elote (Mexican street corn) is smothered with mayonnaise, so it would be impossible not to use this particular ingredient in this dip. A little mayo goes a long way in this recipe, so don't worry if you're not a true mayo fan. I doubt the small and insignificant amount will be a turnoff for you.

PLAIN GREEK YOGURT—Sour cream is the traditional ingredient mixed with mayonnaise when making Elote, but plain Greek yogurt works in a pinch and supplies the same tang and textural viscosity that sour cream provides.

SCALLIONS—They have a mild onion flavor and pair nicely with Mexican cuisine. This recipe uses both the green and white parts of the scallion, which also lend a subtle herbal note and appealing visual contrast to the completed dip.

RED ONION—Sweet and mildly pungent in flavor, red onion (also referred to as purple onion) is my onion of choice when it comes to cooking. Red onion is often eaten raw in salads, but it also imparts a wonderful sweet onion flavor when added to cooked dishes.

LIME JUICE—This essential ingredient brings balance and brightness to this hot and cheesy corn dip. It's traditional to Mexican street corn. I used 1½ limes in total to make approximately 1½ teaspoons.

FIRE-ROASTED CHILES—I wanted to ramp up the heat level and flavor just a wee bit in this dip, so I partially drained a can of fire-roasted chiles (4 ounces) in my pantry and added it. Feel free to leave this ingredient out if you're not a fan, or you can add a diced and seeded jalapeno pepper for even more heat. The choice is yours.

SMOKED PAPRIKA—Paprika is a traditional ingredient when making Elote. I opted for smoked paprika for its wonderful depth of smoky flavor, which regular paprika lacks. Feel free to use whatever paprika you have in your pantry. Smoked paprika is optional, but paprika is not.

CILANTRO - Unfortunately, some people despise this flavorful herb. If you are one of those people, feel free to leave this ingredient out or swap it with chopped parsley. However, if you love cilantro's bright, citrusy notes (as I do), use it in abundance. I wrote this recipe using two tablespoons, but feel free to increase the quantity if you're feeling it!

SALT AND PEPPER—I always use kosher salt and freshly cracked black pepper when cooking. IMPORTANT NOTE: If you're using table salt instead of kosher salt, please slightly reduce the amount of salt called for in this recipe because smaller-grained table salt measures differently than larger-grained kosher salt.

SUGAR—This is an optional ingredient, but I wanted to add a slight touch of sugar to give the sweet corn a little boost of additional sweetness in balance with all the savory ingredients.

Kitchen tools and equipment needed:

• chef's knife
• cutting board
• corn stripper (optional)
• measuring cups and spoons
• mixing bowls
• 2-quart baking dish
• box grater (for grating cheese)
• silicone spatula
• cooking spray
• citrus juicer (optional)
• can opener (optional)

Swap outs and add-in suggestions:

Add-in suggestions: minced garlic, chopped olives, diced red pepper, diced green bell pepper, diced tomatoes, and diced avocados (for garnish), ground smoked cumin.

Swap-out suggestions: Sour cream for the Greek yogurt, cheddar cheese for the Monterey Jack cheese, Spanish onion for the red onion, parsley for cilantro, frozen corn for fresh corn on the cob, lemon for the lime juice, and cotija cheese for the queso fresco.

How to easily remove husks and silks from corn on the cob?

Cut the stem end off the corn on the cob (about 2" from the bottom) and microwave the trimmed corn (husks and silks still intact) for approximately 2½-3 minutes on full power.

Once the corn is cool enough to handle after microwaving, the husks and silks should easily slip right off the corn without much effort or stubborn silk sticking.

How to easily and cleanly remove kernels from corn on the cob?

I've tried many methods (and kitchen tools) for doing this cleanly and without the kernels bouncing around my kitchen.

The best and cleanest method I've found is to lay the husked corn perpendicular on a cutting board surface and, using a sharp chef's knife, carefully slice the corn from the cob, rotating the ear after each slice until the cob is bare.

Since the corn is already prone on the cutting board, the kernels are not falling from a high distance, gaining momentum and bounce potential as they drop.

How much dip does this recipe make?

As written, this recipe will make approximately 4½ cups of hot, cheesy corn dip, making it perfect for feeding a hungry crowd at a party or gathering.

Should you need to decrease the amount of dip needed, doing so is easy enough to accomplish by halving the ingredient quantities called for in the recipe card.

How to easily (and cleanly) remove the kernels from corn on the cob?

I've tried many methods (and kitchen tools) for doing this cleanly and without the kernels bouncing around my kitchen.

The best and cleanest method I've found is to lay the husked corn perpendicular on a cutting board surface and, using a sharp chef's knife, carefully slice the corn from the cob, rotating the ear after each slice until the cob is bare.

Since the corn is already prone on the cutting board, the kernels are not falling from a high distance, gaining momentum and bounce potential as they drop.

How important is it to roast the corn before making street corn dip?

It is a very important step for the best and most authentic Elote flavor; however, roasting the corn (either on a grill pan, outdoor grill, or dry skillet) is completely optional should you choose to forgo this step.

Can this Mexican street corn dip be made in advance?

Yes, it can.

Make it up until the point that it goes into the oven and instead of popping it into the oven, cover it well and store it in the refrigerator until you're ready to heat and serve.

You can keep it unbaked in the fridge 2 days in advance of when you plan to serve.

When you're ready to bake it, remove it from the fridge for 30 minutes before baking (so it will come to room temperature), and while it's coming to room temperature, preheat the oven.

Once the oven is hot, continue with the instructions written in the recipe card.

Can this cheesy Mexican corn dip be frozen after baking?

Yes, it can.

Cool the dip completely and then store it in a freezer bag or airtight freezer container and freeze for up to 2 months.

Thaw in the refrigerator overnight and reheat as stated above to make this cheesy corn dip in advance.

Can frozen corn be used to make this dip?

Yes.

Thaw the corn and add it to a dry skillet to roast the kernels before continuing with the recipe.

Will canned corn work for making Mexican street corn dip?

It will work, but fresh or frozen (thawed) is the best option for taste and texture.

If using canned corn, drain and dry it thoroughly before roasting it in a dry skillet.

Also, because sodium in canned vegetables tends to run high, you'll probably want to decrease the amount of salt called for in the recipe. Always do a taste test to determine your preferred seasoning level.

Additional party dip recipes:

Cheesy Patty Melt Dip is my riff on everyone's favorite diner burger...the patty melt!

If you're a garlic lover you simply MUST make my incredible Roasted Garlic Dip or as we like to joke...Vampire Dip. LOL

And no party is complete without this delicious Cheesy Sausage and Bean Dip.

I sincerely hope you will enjoy making (and serving) this Mexican-inspired Elote Dip (street corn dip) as much as I've enjoyed bringing it to you!!

Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!

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Until we eat again, I hope you have a delicious day!