This creamy, smoky, cheesy corn dip is an irresistible twist on classic Mexican street corn (Elote)! Whether you’re hosting a party, tailgating, or just craving something bold and flavorful, this dip brings all the heat and comfort in one skillet or slow cooker. Bonus: It’s super easy and made with just a handful of ingredients.
Ingredients
- 16 oz cream cheese, softened
- 2 cans southwest corn, drained
- 8 oz pepper jack cheese, shredded
- 1 bunch fresh cilantro, finely diced
- 1/4 cup sour cream
- Tajín seasoning (generous amount to taste)
- Optional topping: Crumbled feta or cotija cheese
Instructions
Slow Cooker Method
(Hands-off & Easy)
- Add all ingredients to your slow cooker.
- Set to low heat for 2 to 2.5 hours.
- Stir occasionally to ensure even melting.
- Once fully melted and creamy, top with crumbled cheese and serve warm.
Smoker Method
(Ultimate Flavor)
- Preheat your smoker to 225°F (107°C).
- Combine all ingredients in a disposable or oven-safe pan.
- Place in the smoker and cook for 2 hours, stirring once halfway through.
- Remove from smoker, mix well, and top with cotija or feta.
Oven Method
(Quick & Classic)
- Preheat oven to 350°F (175°C).
- Combine all ingredients in a baking dish.
- Bake for 25–30 minutes, stirring once halfway through.
- Once bubbly and golden, remove and top with cheese before serving.
Serving Suggestions
Serve with:
- Tortilla chips
- Toasted baguette slices
- Fresh veggies (carrots, bell peppers)
- As a taco or nacho topping!
