Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. Essentially, this dip takes everything you love about elote (Mexican street corn) and bakes it all together in a ridiculously good dip! Grab some chips and consider making a double batch if you’re headed to a big party, because this stuff tends to go pretty quick.
Cream cheese Mexican crema Shredded cheddar cheese Crumbled cotija cheese Jalapeño pepper Corn Hot sauce - Use your favorite. I used a Louisiana hot sauce and had great results. Seasonings - You’ll need chili powder, paprika, garlic powder, cumin and salt. Cilantro
Mix the cheeses. Mix all of your cheeses together in a large bowl - cream cheese, cheddar cheese, and cotija cheese. Reserve a half cup or so of the cheddar and cotija, though, as we’ll be using it for a final topping. Stir it all together. Stir in the chopped jalapeño peppers, corn, hot sauce, seasonings and cilantro into the cheeses. Bake. Scoop everything into a baking dish and bake for 15 minutes. Add the toppings. Pull it out of the oven and sprinkle on the reserved cheddar and cotija cheeses. Bake it for another 5 minutes, then pop it out of the oven and garnish with extra cilantro. BOOM! DONE! I don’t recommend freezing this elote dip. The creamy, cheesy consistency never holds up well once thawed.
