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.
- 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.
- If you’re serving this dip at a party, keep it warm in a slow cooker set to low.
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.
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 with more cilantro, feta, and hot sauce.
What size baking dish is needed for this recipe?
9×13 is standard, go smaller for thicker!
Thank you!
I just want a specification on the Franks red hot sauce? Is it the cayenne, the wings, etc… there are a few different Franks red hot sauces and I want to make sure and use the right one. Thank you
Original!
Made this for a dinner party and everyone loved it and asked for the recipe, so I sent them the link. The only thing I added was some diced tomatoes which I patted dry before adding, for just a little contrast. Thanks for the recipe!
Thanks for sharing, Tracy!
This is amazing and we serve it all the time. Do you think it would freeze better after baking or before…I would like to make a bigger batch to have on hand.
I’ve always made it fresh, but I am sure either way works!
This dip is amazing! My husband and I ate over half of it in one night. Didn’t have franks hot sauce so used Cholula chili and lime, it came out so good. Probably one of the best dips I’ve ever had! Tried some the next day cold, still really good but heating it makes it even more amazing. 100% recommend!!
Thanks for stopping by and sharing!
My daughter found this recipe and made it for the superbowl game, she sent me the link so I decided to make it too. I used everything in the ingredients list except for the franks red hot sauce, I do not like franks so I used taco bell’s diablo sauce instead, I also added black beans, cumin and flatiron pepper companies Dark & Smokey pepper blend ( 1.5 tablespoons ) and it was really good, then later when I heated up a bowl, I added some taco meat ( ground beef with taco seasoning ) I had in the fridge and it was even better. I didn’t even finish a quarter of it, so I will be enjoying this while watching the St. Louis Blues games this week too Thanks for posting it Becky and LET’S GO BLUES !!
LET’s GO BLUES!!
Sounds delicious!
I have made this many many times now, most recently for thanksgiving dinner and everyone asked me for the recipe, I sent them here. this is such a great recipe as is or when adding some of your own variations. this made enough for 25 people with all the other thanksgiving foods. without all the other foods I would double this recipe for that many people, only because people cant stop eating it, it’s that good!
I threw in a can of black beans and some hot Mexican chili powder and cumin and I absolutely love it! I probably would’ve loved it without the extras because it was so good! Used chili lime redhot sauce and Monterey Jack and cheddar cause it’s what I had. 🙏🏻
Sounds amazing!
Amazing flavor! One of the best mexican corn dips I’ve ever tasted, thank you!
I’m so glad you loved it!
I see it’s 8 servings, but do you know serving size? Or do you know approximate volume of the entire batch? Trying to figure out how much to multiply it by to fill a crock pot for a Mexican food themed party! Thank you
I am also curious to know. I plan to make this at a party with 20-30 people so I’m wondering if I should double it.
this fills a 9″ x 13″ pan, you better double it, or triple it, because no one will be able to stop eating it. last week with 25 people at my thanksgiving dinner, and with lots of other foods, this was barely enough.
Delicious! I know this is silly but we made too much and have left over – thinking leftover would be great add to a casserole. Any suggestions?
You could try some type of enchilada or taco casserole! What a great idea!!