Updated
This Mexican street corn dip is my take on a classic elote dip. It’s a baked, thick, and creamy street corn dip inspired by Mexican grilled corn, with layers of flavor in every scoop. A mix of cream cheese, sweet corn, hot sauce, jalapeños, lime, and feta creates the perfect balance of creamy, tangy, and just a little spicy, with plenty of texture throughout. It bakes up hot and bubbly with a rich, scoopable consistency that’s perfect for chips. I love serving this for Cinco de Mayo, game days, or anytime I want an easy, crowd-pleasing appetizer.
5-Star Review
“I’ve made this several times, and it’s great!!! Added cotija cheese, hot honey, and a tub of garden vegetable cream cheese” -Rachel
This Mexican street corn dip kicks my street corn recipe up a notch by baking everything into a hot and cheesy Mexican dip. I blend cream cheese, sour cream, garlic, hot sauce, lime juice, and shredded cheese to create a thick and creamy base. Then I mix in more shredded cheese, sweet corn, feta, and onion for texture and crunch, giving each bite layers of flavor. As it bakes, the dip turns hot and bubbly with lightly golden edges, while the center stays rich, smooth, and perfectly scoopable. When I’m thinking about what recipe to bring to a party or serve for my family game days, this dip always makes it to the top of my list.
Tips for Beginners
- Dry your corn well. Excess moisture is the main reason dips turn watery, so pat it dry and drain any liquid. Especially if you’re using frozen or canned corn.
- Mix the base until fully smooth before adding the other ingredients. This ensures the dip bakes up evenly creamy instead of slightly separated.
- Baking the dip isn’t necessary, but it makes it better. You can technically serve this dip cold, but baking thickens the texture and concentrates the flavor. After baking, serve it warm or at room temperature for the best thick and creamy, scoopable consistency.
- Bake until the edges are bubbling, not just hot. That’s your cue that the dip has thickened properly, and the flavors have concentrated.
- Let the dip sit for 5–10 minutes after baking. It thickens even more as it cools slightly, making it easier to scoop.
Mexican Street Corn Dip (Elote Dip)
Ingredients
- 16 oz. low-fat cream cheese room temperature (2 bricks)
- ½ cup sour cream Greek yogurt and mayo also work
- 2 cloves garlic minced
- 2 tbsp hot sauce I used Frank's RedHot, for a milder flavor use use taco sauce
- 2 tbsp fresh lime juice (from 1 lime)
- 2 cups freshly shredded pepper jack cheese divided, or Mexican blend cheese for a milder flavor
- 30 oz. canned corn fully drained and rinsed (2 cans), fresh or defrosted frozen also work
- 4 oz. low-fat feta cheese or Cotija cheese, crumbled
- 1 jalapeño pepper chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)
- 2 tbsp chopped red onion
- ½ cup chopped fresh cilantro
Video
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and set aside.
- In a high-powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.16 oz. low-fat cream cheese, ½ cup sour cream, 2 cloves garlic, 2 tbsp hot sauce, 2 tbsp fresh lime juice, 2 cups freshly shredded pepper jack cheese
- Scoop the cream cheese mixture into a large bowl and add the remaining one cup of cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.30 oz. canned corn, 4 oz. low-fat feta cheese, 1 jalapeño pepper, 2 tbsp chopped red onion, ½ cup chopped fresh cilantro
- Pour the mixture into the prepared baking dish. Sprinkle with more cheese if desired.
- Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.
Equipment
- 9×13 Baking Pan
- High Powered Blender
Becky’s Tips
- If using fresh corn, I recommend about 6 ears.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Mexican Street Corn Dip Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick spray and set it aside.
Make the thick, creamy base: In a high-powered blender or mixer, combine 16 oz. (2 bricks) room temperature cream cheese, ½ cup sour cream, 2 minced garlic cloves, 2 tbsp hot sauce, 2 tbsp fresh lime juice, and 1 cup of the shredded pepper jack cheese. Blend until the mixture is completely smooth, thick, and creamy with no lumps.
Add texture and mix-ins: Scoop the cream cheese mixture into a large bowl. Add the remaining 1 cup shredded cheese, 30 oz. fully drained and rinsed corn (about 2 cans), 4 oz. crumbled feta, 1 chopped jalapeño, 2 tbsp chopped red onion, and ½ cup chopped fresh cilantro. Stir until everything is evenly combined and well coated. The mixture should look thick and cohesive, not watery.
Transfer to baking dish: Spread the mixture evenly into the prepared baking dish. If you want a cheesier top, sprinkle a little extra shredded cheese over the surface.
Bake until hot and bubbly: Bake for 15–20 minutes, until the dip is hot throughout, bubbling around the edges, and lightly melted on top. The center should look thick and creamy, not loose. Let the dip sit for a few minutes to thicken slightly, then garnish with extra cilantro, feta, and a drizzle of hot sauce before serving.
How to Store and Reheat
To make ahead, assemble the dip up to 24 hours in advance. Spread it into your baking dish, cover it tightly with foil or plastic wrap, and refrigerate. When you’re ready to bake, remove it from the fridge while the oven preheats, then bake as directed, adding 5–10 extra minutes since it’s starting cold.
Transfer any leftovers to an airtight container and refrigerate for up to 4 days. The dip will thicken as it chills. Warm leftovers in the oven at 350°F until heated through and creamy again, or microwave in short intervals, stirring between each, until hot. If it feels too thick, stir in a small splash of milk or lime juice to loosen it.
Skip freezing this one. The dairy base separates and turns grainy once thawed, which takes away that smooth, creamy texture.
Variations
- To make in a slow cooker: Place all ingredients in a Crock Pot, cover, and cook on low heat for 4 hours (or high heat for 2 hours). Or try this Crockpot corn dip recipe instead for a slightly different version.
- Creamy base: I prefer to use low-fat cream cheese, sour cream, and feta in this recipe, but the full-fat versions work just as well. You can also swap out the sour cream for mayonnaise or Greek yogurt.
- Grill the corn: Sometimes I grill the corn, sear or char it in a skillet before adding it to the dip to enhance the flavor.
- Make it spicier: Add extra diced jalapeños, keep the seeds in, or increase the hot sauce. You can also mix in a pinch of chili flakes or a diced serrano.
- Add bacon: Stir in cooked, crumbled bacon for a smoky, salty upgrade that pairs really well with the creamy base.
- Make it heartier: Mix in shredded chicken, ground beef, chorizo, or even leftover taco meat to turn this into a more filling dip.
- Switch up the cheese: Use a Mexican blend, cheddar, Monterey Jack, or even queso fresco instead of feta for a different flavor and melt.
- Add Rotel or tomatoes: Stir in a can of drained Rotel or diced tomatoes for extra flavor and a little more texture (just be sure to drain well).
- Mix in beans: Add black beans or pinto beans for extra protein and a more substantial, scoopable dip.
- Add more veggies: Fold in diced bell peppers, green chiles, or scallions for extra crunch and flavor.
Serving Suggestions
When I make this Mexican street corn dip, it’s usually for game days, parties, or as an easy starter for taco night or summer cookouts. I always serve it with thick tortilla chips or crisp veggies since it’s a thick and scoopable dip. If I’m building out a full spread, I’ll pair it with taco cups, quesadillas, or even trash can nachos so everything ties together. It also works really well alongside steak fajitas for a more casual, serve-yourself setup. Right before serving, I like to add a little extra cotija on top, a drizzle of crema, and some fresh cilantro with lime wedges to brighten everything up.
More Scoopable Party Dips and Taco Night Favorites
- Chicken Smash Tacos (3 Ways): These crispy, flavor-packed tacos are perfect for taco night and make a great main dish to serve with your dip on the side.
- Taco Dip: This layered taco dip is a classic party appetizer with creamy, savory layers of beans, seasoned cream cheese, and all your favorite taco toppings. It’s easy to assemble, full of flavor, and perfect for scooping with chips at any gathering.
- Taco Stuffed Shells: These taco stuffed shells combine taco flavors with cheesy comfort food. Filled with seasoned beef and baked until melty, they’re an easy, crowd-pleasing dinner.
- Fiesta Dip: This fiesta dip is loaded with bold, layered flavors and all your favorite taco-style ingredients. It’s creamy, a little zesty, and perfect for scooping with chips when you need an easy, crowd-pleasing party dip.
I’m confused where the recipe states, “1/2 cup sour cream Greek yougurt and mayo also work.” Does this mean you add 1/2 cup each of sour cream AND Greek Yogurt? I’d like to make this for tomorrow’s super
Hi Marilyn, no that just means you can sub Greek yogurt or mayo for the sour cream!
I’ve made this several times and it’s great!!! Added cotija cheese, hot honey, and a tub of garden vegetable cream cheese
I have made a “concept” of this recipe a dozen or more times and it hits every time! I 1.5x it because I am greedy. Other changes I make successfully is 1 jalapeno pepper per block of cream cheese, cotija cheese instead of feta, 1/4-1/2 a red onion, 1/4 cup of cholula for the hot sauce, and always more lime.
Thanks Allie!
I made this dip back in May for my son’s graduation party. It was a huge hit! I’m making it again for a very large crowd, but I noticed you updated the recipe in June. I was wondering what the update was. Since it was such a hit, I’m not sure I want to change anything.😊 I didn’t print off the recipe before, so I cannot compare with the updated version.
Hi Amanda, the recipe didn’t change. We updated the photos :)
Good to hear! Thank you!!
Super delicious! We topped it off with more feta, hot sauce, lime juice, and chili pepper flakes. Sooo good! Thank you!
Thanks Kelly!
Has anyone tried this with mayonnaise? As much as I love cream cheese and sour cream, I wondered if cream cheese and mayonnaise would make it more like elote. Can anyone comment that has done it this way? Thanks
Hi Kristin, mayo would work too!
Making the street corn dip for a party!
We have a local restaurant that makes an elote dip. It was pretty good, but eating out is expensive. So, I searched the interwebs for a way to make it at home, and found your recipe. I want you to know that your recipe is OUTSTANDING!! It beats the pants off that restaurant’s version. My friends and family all rave about this recipe, even as they are hovering over the dish with their thick corn chips, politely waiting for someone else to finish their scoop, with joy in their faces. I messed up the first batch and added 2 jalapenos with seeds, in addition to hot sauce, in addition to using pepper jack. It was not too hot. It was perfect. On behalf of myself, and my friends and family. Thank you for this recipe!
Five minutes prep time? Chopping onion, jalapeno, shredding cheese, squeezing lime, dicing garlic, chopping cilantro, draining and rinsing corn, mixing it all…you must be incredibly fast!
Is there is a reason why low fat cream cheese and sour cream is recommended? Better texture?
Hi Jen, just a personal preference but the full-fat versions work just as well :)