Mexican Street Corn Dip (Elote Dip)

4.57 from 1042 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer

Cuisine: Mexican

Servings:

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

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 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.

Storage: Store Mexican street corn dip in an airtight container in the refrigerator for up to 4 days.