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This Mexican street corn dip is my go-to cheese dip for parties. This elote dip recipe is hot, cheesy, and delightfully spicy. Inspired by Mexican grilled corn, my mix of cream cheese, corn, hot sauce, jalapeños, lime, and feta make this the most delicious party dip for Cinco de Mayo and beyond. Grab the chips and get to dipping! This is one of my most popular recipes, for good reason.
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“I had 9, (yes, 9!) people ask me for this recipe after making it for my father-in-law’s birthday party this past weekend. People just stood around this and ate it until it was gone! 10/10 recipe! This is going to become my go-to from now on! So easy, so satisfying!” -Patrick
This elote dip recipe kicks street corn up a notch by baking everything into a hot and cheesy Mexican dip. Cream cheese, corn, hot sauce, jalapeños, and more make a deliciously spicy appetizer that’s sure to get the party started! 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.
Mexican Street Corn Dip (Elote Dip)
Equipment
- 9×13 Baking Pan
- High Powered Blender
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 jalapeno 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
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 jalapeno 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.
Becky’s Tips
- 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.
- I prefer to use low-fat cream cheese, sour cream, and feta in this recipe, but the full-fat versions work just as well.
- Sometimes I grill the corn, sear or char it in a skillet before adding it to the dip to enhance the flavor.
- I love to mix in shredded chicken or chorizo to bulk it up. Be sure any meat you use is already fully cooked.
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 your ingredients.
Blend the dip base: Preheat the 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 16 ounces (2 bricks) of low-fat cream cheese, ½ cup of sour cream, 2 minced cloves of garlic, 2 tbsp of hot sauce, 2 tbsp of fresh lime juice, and 1 cup of the shredded pepper jack cheese. Blend until fully combined.
Stir in the corn: Scoop the cream cheese mixture into a large bowl and add the remaining one cup of cheese, 30 oz. (2 cans) of drained corn, 4 oz. feta cheese, 1 chopped jalapeño pepper, 2 tbsp of chopped red onion, and ½ cup of chopped fresh cilantro. Stir to combine.
Top the dip: Pour the mixture into the prepared baking dish. Sprinkle with more cheese if desired.
Bake the dip: Bake for 15-20 minutes or until cheese is hot and bubbly.
Garnish and serve: Garnish with more cilantro, feta, and hot sauce.
How to Store
If you’re serving this dip at a party, keep it warm in a slow cooker set to low. Store leftovers in an airtight container, and keep it in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through.
I don’t recommend freezing this elote dip since it’s filled with dairy, which doesn’t hold up well when frozen and reheated.
Serving Suggestions
You can’t eat this hot street corn dip without tortilla chips! But of course you can use any dippers you like, from hearty crackers to crisp veggies. It’s one of my favorite hot party dips for all occasions, but especially for Cinco de Mayo parties along with a few margaritas.
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 :)
This is fantastic!! Its so good and everyone loves it, super easy to make. It’s definitely a keeper, I have made this many times. Always a hit at any party
I tried this for the first time to bring to a boat parade party in Ocean City NJ. I added shredded chicken from a rotisserie chicken and cooked and served it in the crockpot with authentic tortilla chips and some mini soft taco shells. It was a HUGE HIT!! Thanks, I will be sharing this recipe and definitely making it again!
I did mine in crockpot Any idea how to make it slightly less thick/stringy/cheesy.. more sour cream maybe ?
I also added some everything but elote seasoning and smoked paprika .
Hi Allie, you can try adding some cornstarch or an acidic ingredient like lemon or vinegar to help with the stringiness! Sprinkle either ingredient over the cheese before heating.
I always use pre-shredded cheese and have never had an issue with it, and I’ve made it quite frequently. Whenever my daughter is having a party for her employees, she asks me to make this for her. I gave it a positive review because it tastes great and everyone loved it.
Hi Nancy, we always recommend using freshly shredded cheese, as the pre-shredded stuff is coated in starch that can really mess with the texture of the dip! Sorry to hear you didn’t enjoy the taste!
Amazing! Put it in a cast iron and smoked it!! Definitely a keeper!
Wow, that looks wonderful, Lori! Thanks so much for sharing!
how long so you smoke it for?
Can you make this the night before and then bake it the next day?
Absolutely!
Thanks! Can I mix the first part in my kitchen aid mixer versus a blender?
Yes, you can do the first part in a mixer or blender!