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Cheesy Skillet Mexican Street Corn Dip Recipe

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3.8 from 3 reviews

This Cheesy Skillet Mexican Street Corn Dip is a flavorful and creamy appetizer inspired by classic Mexican street corn (elote). Featuring fresh corn, zesty lime juice, creamy cheeses, and a blend of spices, it is baked to bubbly perfection in a cast iron skillet. Perfect for parties or game day, this dip combines tangy, smoky, and cheesy elements for an irresistible crowd-pleaser.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 4 cups fresh corn (or canned, drained, reserve some for garnish)
  • 1/2 cup red onion, finely diced
  • 2 tbsp diced cilantro (plus more for garnish)
  • 1/2 cup full-fat mayonnaise
  • 4 oz cream cheese, room temperature
  • 1 cup sour cream
  • Juice of 3 large limes (start with 2, add more to taste)
  • 1/2 cup cotija cheese
  • 3 tsp tajin seasoning (or any chili lime seasoning)
  • 1 tsp smoked paprika
  • 2 cups shredded cheese blend (colby jack and monterey jack)
  • 1 tbsp avocado oil

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s ready for baking the dip.
  2. Prep Ingredients: If using fresh corn, slice the kernels off the cob. If canned corn is used, drain it well and set aside some kernels for garnish. Finely dice the red onion, chop the cilantro, slice the limes, and shred the colby jack and monterey jack cheeses. Keep all prepared ingredients ready for cooking.
  3. Heat Skillet and Cook Corn: Place a cast iron skillet over medium-high heat and add the avocado oil. Once hot, add the corn and cook for about 5 minutes to warm it through and bring out a bit of flavor. Then, remove the skillet from heat.
  4. Mix Dip Base: To the corn in the skillet, add the diced onion, mayonnaise, sour cream, softened cream cheese, cotija cheese, lime juice, tajin seasoning, smoked paprika, chopped cilantro, and salt. Stir everything thoroughly until combined into a creamy mixture.
  5. Taste and Adjust Seasoning: Sample the dip and adjust flavors as needed—add extra tajin for more spice or additional lime juice for more tang. Customize to your preferred flavor balance.
  6. Add Cheese and Bake: Evenly top the dip with the shredded colby jack and monterey jack cheese blend. Place the skillet in the preheated oven and bake for 10 to 15 minutes until the cheese is melted and golden brown. For an extra golden, bubbly top, optionally broil for 1 to 2 minutes while watching carefully to prevent burning.
  7. Garnish and Serve: Remove from oven and garnish with reserved corn kernels, additional cotija cheese, a sprinkle of tajin seasoning, and extra cilantro. Serve warm and enjoy!

Notes

  • If fresh corn is unavailable, canned corn works well—just be sure to drain thoroughly.
  • You can customize the heat by adjusting the amount of tajin or substituting with your favorite chili-lime seasoning.
  • Using a cast iron skillet helps with even cooking and adds a nice texture, but an oven-safe baking dish can be substituted.
  • Broiling at the end is optional and should be closely monitored to avoid burning.
  • Leftover dip can be refrigerated and gently reheated in the oven or microwave.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://recipeteach.com/cheesy-skillet-mexican-street-corn-dip-recipe/