Mexican Street Corn Dip

By Becky Hardin

Updated Jun 27, 2025

ShareJump to Recipe

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.

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.

Recipe Card

Mexican Street Corn Dip (Elote Dip)

4.57 from 1042 votes

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Servings: 8

Author: Becky Hardin

Print Rate Pin

Cream cheese, corn, hot sauce, feta, jalapeños, lime, and more make this hot dip taste just like Mexican street corn!

Step-by-step photos can be seen below the recipe card.

Save this recipe!

Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

Equipment

• 9×13 Baking Pan
• High Powered Blender

Ingredients 

1x2x3x

• ▢ 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.

Calories: 361kcalCarbohydrates: 21gProtein: 17gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 72mgSodium: 764mgPotassium: 329mgFiber: 0.2gSugar: 5gVitamin A: 713IUVitamin C: 8mgCalcium: 315mgIron: 1mg

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.

more dips to try

Beer Cheese Buffalo Chicken Dip

Pepper Jelly Dip

Crockpot Spinach Dip

Crockpot Sausage Dip