📝 About This Recipe
This decadent dip is a soulful fusion of Mexican Elote flavors and Southern comfort, featuring golden kernels of corn charred to perfection and folded into a velvety, three-cheese base. Fresh jalapeños provide a bright, crisp heat that cuts through the richness, while a touch of smoked paprika adds a lingering campfire depth. It is the ultimate crowd-pleasing appetizer, served bubbling hot with a golden-brown crust that begs for a sturdy tortilla chip.
🥗 Ingredients
The Corn Base
- 4 cups Sweet Corn (fresh off the cob or thawed frozen kernels)
- 2 tablespoons Unsalted Butter (for sautéing)
- 3 cloves Garlic (minced)
- 3 pieces Jalapeños (seeded and finely diced)
The Creamy Binder
- 8 ounces Cream Cheese (softened to room temperature)
- 1/2 cup Sour Cream (full fat preferred)
- 1/4 cup Mayonnaise (adds a classic Elote silkiness)
- 1 tablespoon Lime Juice (freshly squeezed)
Cheeses & Seasoning
- 1.5 cups Sharp Cheddar Cheese (freshly shredded)
- 1 cup Pepper Jack Cheese (freshly shredded)
- 1/2 cup Cotija Cheese (crumbled)
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Kosher Salt (or to taste)
Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 2 pieces Green Onions (thinly sliced)
- 1 pinch Red Pepper Flakes (optional for extra heat)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
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2
Place a large oven-safe skillet (preferably cast iron) over medium-high heat and melt the 2 tablespoons of butter.
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3
Add the corn kernels to the hot skillet. Spread them out and let them sit undisturbed for 2-3 minutes until they begin to char and turn golden brown.
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4
Stir the corn and add the diced jalapeños. Sauté for another 3-4 minutes until the jalapeños have softened slightly and the corn is fragrant.
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5
Reduce the heat to low. Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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6
In a medium mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, lime juice, smoked paprika, chili powder, and salt. Whisk until smooth and uniform.
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7
Fold 1 cup of the Sharp Cheddar and 1/2 cup of the Pepper Jack into the cream cheese mixture.
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8
Pour the cream cheese and cheese mixture into the skillet with the corn. Stir gently over low heat until the cheeses begin to melt and everything is well-incorporated.
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9
Smooth the top of the dip with a spatula. Sprinkle the remaining 1/2 cup of Cheddar, 1/2 cup of Pepper Jack, and the crumbled Cotija over the top.
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10
Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the dip is bubbling around the edges and the cheese on top is melted.
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11
Optional: Switch the oven to 'Broil' for the last 2 minutes to get a charred, golden-brown crust on the cheese. Watch closely to prevent burning!
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12
Remove from the oven and let it rest for 5 minutes. This allows the dip to set slightly so it clings better to your chips.
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13
Garnish generously with chopped cilantro, sliced green onions, and an extra dusting of smoked paprika before serving hot.
💡 Chef's Tips
Always shred your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents a smooth, gooey melt. If you prefer a milder dip, ensure you remove all seeds and white membranes from the jalapeños before dicing. For an extra smoky flavor, use canned fire-roasted corn or grill whole corn cobs before cutting off the kernels. If you don't have an oven-safe skillet, you can sauté the vegetables in a pan and then transfer the mixture to a greased baking dish. Leftovers can be stored in an airtight container for 3 days and are delicious stirred into cooked pasta for a quick 'Mexican Mac and Cheese'.
🍽️ Serving Suggestions
Serve with thick-cut, salted corn tortilla chips or sturdy pita chips for the best scooping experience. Pair with a crisp Mexican Lager or a spicy Jalapeño Margarita to complement the heat. Accompany with a side of fresh radish slices and cucumber spears for a refreshing, crunchy contrast. Top with a drizzle of Mexican Crema or a scoop of chunky guacamole for an extra layer of indulgence.