Creamy Mexican Street Corn Dip with Blue Corn Chips

This creamy dip takes all the flavors of elote-the beloved Mexican street corn-and turns them into a shareable, dippable delight. Sweet corn kernels are charred to bring out their natural smokiness, then folded into a rich mixture of cream cheese, sour cream and a blend of Mexican cheeses. Baked until bubbly and golden, it’s the perfect companion for crunchy blue corn tortilla chips.

Whether you’re hosting a game-day gathering or just looking for a quick and satisfying snack, this dip comes together in under 30 minutes. Feel free to customize with a sprinkle of fresh cilantro or a squeeze of lime for an extra burst of flavor.

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Ingredients

13.4 ounce CornView ingredient guideLike ingredientDislike ingredient

6 ounce Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 bag(s) Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 350°F. Drain and rinse the corn, then pat it dry with paper towels to remove excess moisture.
2. Heat a large drizzle of oil in a large ovenproof skillet over medium-high heat. Add the corn and cook, stirring occasionally, until charred, about 4-6 minutes. If the corn starts to pop, cover the pan. Season with salt and pepper.
3. Turn off the heat and transfer the charred corn to a large bowl. Stir in the cream cheese, sour cream and two-thirds of the Mexican cheese blend (reserve the rest for topping). Season with a pinch of salt and pepper. Return the mixture to the skillet or transfer to a baking dish. Sprinkle the remaining cheese blend on top.
4. Bake until the dip is bubbly and the cheese is melted, 12-15 minutes. Serve hot with blue corn tortilla chips for dipping.
5. Optional: Garnish with chopped fresh cilantro for a fresh finish.

Recipe Tips

FAQ

Can I use frozen corn instead of canned?

Yes, thawed frozen corn works well. Just be sure to pat it dry to avoid excess moisture.

What can I substitute for Mexican cheese blend?

A mix of Monterey Jack and cheddar cheese is a good substitute.

Can I make this dip ahead of time?

Yes, assemble the dip (without baking) and refrigerate. Bake just before serving, adding a few extra minutes if needed.