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.
What’s in This Mexican Street Corn Dip Recipe?
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.
- Corn: Canned corn works best– be sure to fully drain and rinse it. You can use frozen corn, but you’ll need to fully defrost and warm before adding it to the dip.
- 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. You can swap it for plain Greek yogurt or mayo.
- Hot Sauce: Use your favorite hot sauce to add some spice to the cheese dip mixture. You can also use taco sauce.
- Pepper Jack Cheese: Pepper Jack adds more flavor and spice. Use freshly shredded cheese for the best melting consistency. You can swap a different type of cheese (like a Mexican blend) if you prefer.
- Feta Cheese: Feta crumbles add more tanginess and texture. You can use Cotija cheese instead.
- Jalapenos: Chopped jalapeno peppers add more heat and spice. Remove the seeds if you want to keep it mild.
- Red Onion: Chopped onions add texture and color. Red onions have a nice bite, but you can use white or yellow onion instead.
- Garlic: Minced garlic cloves add a bit more savoriness.
- Lime Juice: Fresh lime juice adds acidity and brightness to the creamy dip.
Variations to Try
Switch up this baked Elote dip with some simple ingredient variations.
- Sometimes I briefly grill, sear, or char the corn in a skillet before adding it to the dip to enhance the flavor.
- I often add some Elote spices, like chili powder, smoked paprika, or cayenne. You can also use a pre-made seasoning blend, like taco seasoning.
- I love to mix in a can of green chiles for flavor and mild heat.
- To make it less spicy, I skip the jalapeños and hot sauce.
- I love to mix in shredded chicken or chorizo to bulk it up. Be sure any meat you use is already fully cooked.
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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.
Notes from the Test Kitchen
I prefer to use low-fat cream cheese, sour cream, and feta in this recipe, but the full-fat versions work just as well.
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 chopped
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!
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 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!