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.
We LOVE this dip! It’s been our new favorite this fall. I use cojita cheese and put all ingredients in my smaller crockpot. I start it on high for an hour or so , then move to low for a couple hours—- stir again well then put on warm. Works great. Everything melts together wonderfully!
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Looks delicious, Ruth!
Did you just add all ingredients into your crockpot, or did you still use blender? Thank you in advance for letting me know!
Christa you don’t have to use the blender put all in the crockpot at once on high for an hour then low for 2 hours
Can this be made ahead of time? And can it be eaten room temp?
Yes, you can absolutely make this ahead of time. Bake, let it cool, then refrigerate until you’re ready to serve (up to 2 days). You can either reheat it in the oven to serve hot, or serve it cold straight from the fridge. Since it’s filled with dairy ingredients, you’ll want to be careful about leaving it out at room temp for too long. But as long as it’s back in the fridge within a couple of hours, it’s fine to eat lukewarm/room temp.
How many ppl will this recipe work for?
This recipe generously serves 8 as written. In the recipe card, there is a slider to adjust the number of servings up or down to suit your needs!
If I were using fresh corn from the cob, how many ears would you suggest?
We would recommend 6 or 7 ears!
I would not change a thing and i am not into spicy but this was just the right amount not too much.
So glad you enjoyed it, Claire!
Made this for a potluck and it was a hit. Got lots of compliments. I used cotija. It really reminded me of elote from the corn man! My observation for anyone wanting to try it: it’s hard to blend all that cheese! I had to keep adding milk for it to move. I think I added a total of 1/4 cup milk. I had some Velveeta leftover so I tossed it in there too. Unfortunately, I did not transfer to a crock pot so the cheese hardened up after about 1 hr. Will add to recipe box though.
Thanks for sharing, Penny!
My husbands 2 favorite things are corn and anything spicy. He absolutely LOVES this!
I’m not much on spicy but with pita chips it calms down the spicy.
Thanks for sharing, Tabitha!
I am sorry this didn’t work out for you!
Could I make this in a slow cooker?
You can give it a shot!
Lol. I see that I missed the pepper directions for the jalepeno. Never mind!