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.
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)
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
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.
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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.
Do you think this dip would do well in a crockpot?
I haven’t made it that way but I think it would work great :)
What a fun take on an original dish! This might be added to my menu on Saturday!
I did not see the instructions for the grilled corn in the recipe only the can corn was listed? Not sure if I missed it. Did you use just can corn in the recipe and not grilled corn? I would love to make this dip for the weekend. Thanks
Hi Cindy, I replied to your original comment but it’s not necessary to grill corn for this recipe. If you’d like to, I do have a post about grilling corn HERE and then you could cut off the corn and add to this dip. But you can just use canned corn or frozen corn for this recipe. They also have a roasted frozen corn that is tasty. Enjoy!
I didn’t see instructions for grilling the corn only the can corn listed in the recipe,
You don’t have to grill corn for this recipe. I wrote instructions above about variations of Mexican Grilled Corn but for this recipe it isn’t necessary. If you did want to do that you could! We have a recipe HERE.
Can i prepare this a day in advance, refrigerate overnight and bake the next day?
Yes you can! Works great with this recipe.
cAN YOU MAKE THIS THE NIGHT BEFORE?
You could make it the night before and then cook when ready. Just keep tightly sealed and in the fridge.
I am thinking about making this dip for super bowl this weekend. My husband dislikes feta. are you able to taste the feta? A lot of times he will try if its not overpowering. LOOKS amazing and I can not wait to try!
You do taste it a little but it’s not overpowering (in my opinion, but I love feta). You could leave it out or add less and it would still be really yummy and cheesy :) Hope you love it!
Thanks for sharing the recipe, I really like and would love to try it ..
I love lemon and foods.
Its really yummy site for me.
Thanks. sir/madam.
great recipe…………..thanks for sharing keep going…………………