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–+ servings
Mexican elote corn dip with cream cheese in a white baking dish. Next to a gold serving spoon, tortilla chips, and grey and white kitchen towel.
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5 from 1 vote

Corn Dip With Cream Cheese

This oven baked Elote corn dip with cream cheese and tajin. Inspired by Mexican street corn, it's such an easy creamy appetizer that's sure to be a hit.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer, Snack
Cuisine: American, Mexican
Servings: 6

Equipment

  • Baking Dish 8x8 or 8 inch Cast Iron Skillet
  • Cutting Board and Knife
  • Can Opener

Ingredients

  • 1 14.75 Fire Roasted Canned Corn (Drained)
  • 1 8oz Block of Cream Cheese (Cubed)
  • 1 8oz Pepper Jack Cheese (Cubed)
  • ¼ cup Queso Fresco or Cotija
  • ¼ cup Mayo
  • ¼ cup Sour Cream
  • 2 teaspoon Fresh Cilantro (chopped)
  • 2 teaspoon Fresh Jalapeños (chopped)
  • Tajin, garlic and onion powder to taste. Slices of fresh lime for garnish.

Instructions

  • Preheat oven or smoker to 350 degrees Fahrenheit.
  • In a baking dish or aluminum pan add cream cheese and pepper jack cheese.
  • Spoon the sour cream and mayo. Sprinkle lightly with tajin. Garlic powder and onion powder to taste.
  • Top with the drained fire roasted canned corn.
  • Place uncovered into the oven and bake for 20 minutes.
  • Carefully remove from the oven and give it a good mix. Spread into a nice even layer.
  • Place back into the oven to warm a bit more about 5 minutes.
  • Remove from the oven and top with queso fresco, cilantro, jalapeños ,and more Tajin.
  • Serve with tortilla chips, crackers, or vegetables. Enjoy.