Mexican Street Corn Dip (Elote Dip)

4.57 from 1049 votes

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

Prep Time5

Cook Time20

Total Time25

Course: Appetizer

Cuisine: Mexican

Difficulty: Easy

Servings:

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

Preheat oven to 350°F. Spray a 9x13-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.