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 makes 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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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, jalapenos, 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.
What’s in This Mexican Street Corn Dip Recipe?
- Corn: Canned corn works best– be sure to fully drain and rinse it. Fresh or defrosted frozen corn will also work, though.
- Cream Cheese: This is the base of the Mexican corn dip, which gives it a creamy, cheesy consistency. Use softened blocks of cream cheese.
- Sour Cream: This adds more creaminess and a tangy flavor. I have also successfully used Greek yogurt and mayo.
- Hot Sauce: Adds some spice to the cheese dip mixture. When I want a milder flavor, I often use taco sauce instead.
- Pepper Jack Cheese: Pepper Jack adds more flavor and spice. I prefer freshly shredded cheese for the best melting consistency. Mexican blend cheese works well for a milder flavor.
- Feta Cheese: Feta crumbles add more tanginess and texture. I like Cotija when I can find it.
- Jalapenos: Chopped jalapeno peppers add more heat and spice.
- Red Onion: Chopped onions add texture, color, and a nice bite.
- Garlic: Minced garlic cloves add a bit more savoriness.
- Lime Juice: Fresh lime juice adds acidity and brightness to the creamy dip.
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Tips for Success
- 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 briefly grill, sear, or char the corn 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.
How to Store and Reheat
Store leftover Mexican street corn dip 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.
5-Star Review
“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
Mexican Street Corn Dip (Elote Dip)
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Ingredients
- 16 ounces low-fat cream cheese room temperature (2 bricks)
- ½ cup sour cream
- 2 cloves garlic minced
- 2 tablespoons hot sauce I used Frank's RedHot
- 2 tablespoons fresh lime juice (from 1 lime)
- 2 cups freshly shredded pepper jack cheese divided
- 30 ounces canned corn fully drained and rinsed (2 cans)
- 4 ounces 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 tablespoons chopped red onion
- ½ cup chopped fresh cilantro
Recommended Equipment
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 ounces low-fat cream cheese, ½ cup sour cream, 2 cloves garlic, 2 tablespoons hot sauce, 2 tablespoons 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 ounces canned corn, 4 ounces low-fat feta cheese, 1 jalapeno pepper, 2 tablespoons 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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
How to Make Mexican Street Corn Dip Step by Step
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 tablespoons of hot sauce, 2 tablespoons 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 ounces (2 cans) of drained corn, 4 ounces of low-fat feta cheese, 1 chopped jalapeno pepper, 2 tablespoons of chopped red onion, and ½ cup of chopped fresh cilantro. Stir to combine.
Bake the Dip: 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.
Often called “Elote”, street corn is grilled and then layered with sauces like sour cream or mayo, layers of fresh cilantro and lime juice, spices like chili powder, and cheeses like feta, parmesan, or cotija cheese.
To make this Mexican corn dip 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.
This oven-baked dip is best served hot if you ask me, but it can certainly be served cold if you prefer. Feel free to serve it straight from the fridge.
If you’re serving this dip at a party, keep it warm in a slow cooker set to low.
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!
How much smoked paprika would I put,I made it last year and it was really good but think to add the paprika this time
We would start with 1/2 teaspoon and adjust to taste!
I followed the recipe except I used frozen cubes of minced garlic from Target in place of fresh and used half pepper Jack slices, half shredded Monterey Jack because the store didn’t have shredded pepper Jack and I didn’t have time for shredding cheese. With prechopped onions all I had to chop was cilantro and jalapeños so this only took ~10 minutes to put together a double batch for a party. It’s good with a little tajin seasoning on top or in its own.
Amazing. I used TRADER JOES, Frozen ELOTE corn, added a drained can of RO-TEL Diced Tomatoes & Green Chilies, 10 oz drained very well, a drained can of black beans and Cojita cheese. Cooked in the slow cooker an hour on high and 3 on low. AMAZING
Thanks so much for sharing what worked for you, Traci!