Name: Mexican Street Corn Dip Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 16 oz. low-fat cream cheese (room temperature, 2 bricks); ½ cup sour cream; 2 cloves garlic (minced); 2 tbsp hot sauce; 2 tbsp fresh lime juice (from 1 lime); 2 cups freshly shredded pepper jack cheese (divided, or Mexican blend cheese for a milder flavor); 30 oz. canned corn (fully drained and rinsed, roughly 2 cans; fresh or defrosted frozen corn can be used); 4 oz. low-fat feta cheese (or Cotija cheese, crumbled); 1 jalapeño pepper (chopped, seeds in for extra spice or removed for milder flavor); 2 tbsp chopped red onion; ½ cup chopped fresh cilantro

There’s just something irresistible about creamy, cheesy dips that burst with flavor, and this Mexican Street Corn Dip Recipe nails that perfectly. It’s like the best parts of a classic elote come together in a cozy, shareable dish that’s both comforting and packed with a little kick.

This image shows a white plate with a layered dip. The first layer is a melted cheese mix that is golden brown in spots, spread evenly across the plate. On top is a layer of yellow corn kernels scattered all over. Thin slices of green jalapeno peppers are placed mainly on the right side, adding a pop of green. Diced small purple onions are scattered lightly across the dip. Crumbled white cheese is spread on the right section, while a bunch of fresh green cilantro leaves cover the top center. Several yellow tortilla chips are partially dipped into the creamy layer near the bottom left. The surface beneath the plate is white marble, adding a clean background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mexican Street Corn Dip Recipe
Top Tip
How to Serve Mexican Street Corn Dip Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mexican Street Corn Dip Recipe

Why You'll Love This Recipe

I’ve made this dip more times than I can count at gatherings because it’s always a crowd-pleaser. There’s a cozy creaminess paired with that unmistakable tang and gentle heat that makes you want to dip again and again. Plus, it’s super straightforward to pull together.

Authentic Flavor: It captures the true taste of Mexican street corn with a creamy, spicy, tangy combo that just sings.
Simple Ingredients: Nothing fussy here—mostly pantry staples and a few fresh picks that come together fast.
Easy to Customize: Whether you want it mild, super spicy, or dairy-free, small tweaks make it your own.
Perfect for Entertaining: On game day or casual get-togethers, it’s the dip everyone dives into first.

The dish is an oval white plate filled with a layered cheesy casserole. The bottom layer looks creamy and melted cheese covers most of the surface in a golden-brown shade with some bubbly spots. On top, there are small yellow corn kernels scattered around along with slices of green jalapeño peppers and small bits of red onion. One side of the dish has fresh green cilantro leaves placed in a small pile. There are also some white crumbly cheese sprinkles all over the top. A few yellow tortilla chips are placed on one side, some of them topped with melted cheese and corn. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Mexican Street Corn Dip Recipe uses a blend of creamy cheeses, fresh corn, and a pop of heat and herb that mirror elote’s beloved flavors. Knowing why each ingredient shines helps you prep better and maybe even improvise.

Flat lay of two bricks of fresh cream cheese, a small white bowl of sour cream, two cloves of whole garlic, a small white bowl of vibrant red hot sauce, a fresh halved lime showing juicy pulp, a small white bowl filled with freshly shredded pepper jack cheese, a small white bowl of bright yellow drained corn kernels, a small white bowl of crumbled white feta cheese, one whole green jalapeño pepper, a small white bowl of chopped red onion, a small bunch of fresh cilantro sprigs placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cream Cheese: It’s the creamy backbone that melts beautifully, binding flavors together and adding just enough tang.
Sour Cream: Adds freshness and smoothness; you can swap with Greek yogurt or mayo for different textures and flavors.
Garlic: Fresh minced garlic amps up the savory depth – don’t skip it!
Hot Sauce: Brings the essential spice kick. My favorite is a smoky chipotle or a classic Tabasco.
Lime Juice: Fresh lime juice cuts through the richness with citrus brightness that lifts the whole dip.
Pepper Jack Cheese: I love the slight heat pepper jack adds; use Mexican blend cheese if you want it milder.
Corn: Canned works great and is super convenient; fresh or frozen also make for a nice texture and flavor burst.
Feta or Cotija Cheese: Adds a salty, crumbly finish that’s iconic in street corn dishes – can’t recommend it enough.
Jalapeño: Fresh heat here is key – use seeds if you like it spicy or remove for less fire.
Red Onion: Just a little crunch and sweetness that complements all the creamy elements.
Cilantro: Fresh and fragrant, it’s the herbaceous punch that brings it all together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What’s fun about this dip is how much room there is to fine-tune it. I’ve tried it milder for the kids and with extra jalapeño for my heat-loving friends. You can easily swap cheeses or tweak the spice level–the basics hold firm but you get to make it yours.

Variation: I once added roasted poblano peppers for a smoky twist that blew everyone away — definitely worth a go if you want to impress!
Dairy-Free Option: Try vegan cream cheese and omit the cheese, or use dairy-free shredded varieties; it still tastes amazing with a little extra lime and spice.
Extra Creamy Version: Stir in some mayonnaise along with the sour cream; it ups the richness without masking the flavors.

Step-by-Step: How I Make Mexican Street Corn Dip Recipe

Step 1: Bring Cream Cheese to Room Temp

It might sound simple, but don’t rush this! Softened cream cheese blends way more smoothly, so take it out of the fridge about 30 minutes before starting. If you forget, warming it gently in short bursts in the microwave helps, but watch carefully to avoid melting.

Step 2: Blend the Creamy Base

In your blender or mixer, toss the cream cheese, sour cream, minced garlic, hot sauce, lime juice, and half the shredded cheese. Blend until everything is velvety and combined. I love using a high-powered blender because it gives such a smooth texture, but a hand mixer works fine too.

Step 3: Mix in the Corn and Fresh Ingredients

Transfer that creamy mixture to a large bowl, then fold in the rest of the shredded cheese, corn, crumbled feta or Cotija, chopped jalapeño, red onion, and cilantro. Stir gently to combine all those textures and flavors without breaking down the fresh ingredients too much.

Step 4: Bake and Serve

Preheat your oven to 350°F and spray a 9x13 baking dish with nonstick spray. Pour the dip in, smooth it out, and sprinkle extra cheese on top if you like things cheesier. Bake for 15-20 minutes until the dip is bubbling and the top is lightly golden. Garnish with more cilantro, extra feta, and a drizzle of hot sauce before serving.

Top Tip

After making this dip multiple times, I've noticed a few tricks that really boost the flavor and texture. These have saved me from common pitfalls and helped me nail that perfect balance every time.

Use Fresh Lime Juice: Bottled lime juice just doesn’t have the same punch – fresh juice brings brightness and lifts the whole dish.
Don’t Overdo the Jalapeño: Add it gradually if you’re unsure about heat. I once overdid it and had to balance with extra sour cream.
Drain Corn Well: Excess liquid can make the dip watery. Drain canned corn thoroughly or pat fresh/frozen kernels dry.
Blend Well but Don’t Overmix Fresh Ingredients: Smooth base with your blender, then fold in fresh items gently to preserve texture.

How to Serve Mexican Street Corn Dip Recipe

Mexican Street Corn Dip - Serving Suggestion

Garnishes

I’m a sucker for a garnish that amps up both flavor and presentation. I pile on extra cilantro and crumbled feta for a fresh finish, then drizzle a little hot sauce right before serving for that final zing. Sometimes, a sprinkle of smoked paprika adds a subtle smoky aroma that’s irresistible.

Side Dishes

This dip pairs beautifully with sturdy tortilla chips or crisp veggie sticks if you want a lighter option. I’ve also served it alongside grilled chicken or steak tacos to extend the meal with a cheesy, flavorful side everyone digs into happily.

Creative Ways to Present

For parties, I’ve used individual mini ramekins for personalized dip servings — they’re cute and prevent a mess at crowded tables. Another time, I baked it inside a hollowed-out mini sourdough loaf, turning it into a festive dip bowl with edible sides!

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 3 days. The flavors meld even more overnight, making the dip taste richer the next day. Just stir it gently before reheating to combine any separated liquid.

Freezing

Freezing this dip is doable but I prefer fresh because the texture can change – cheeses sometimes separate or become crumbly. If you freeze, thaw it slowly in the fridge and stir well before warming.

Reheating

I reheat leftovers in a 350°F oven for about 10-15 minutes or until warmed through. Microwaving works too, but I suggest stopping to stir once or twice for even heating and to keep that lovely creamy texture.

Frequently Asked Questions:

Can I use fresh corn instead of canned in this Mexican Street Corn Dip Recipe?

Absolutely! Fresh corn adds a lovely sweetness and texture. Just roast or boil it first, then cut the kernels off the cob and pat dry before mixing. It’s one of my favorite tweaks for summertime flavor.

What can I substitute if I don’t have pepper jack cheese?

You can use a Mexican cheese blend, mozzarella, or even mild cheddar. The pepper jack adds a slight spicy note, so if you swap it out, consider adding a pinch of cayenne or some extra jalapeño to keep that little heat.

Is this dip very spicy?

The spice level depends on how much jalapeño and hot sauce you add. For a milder dip, remove the seeds from the jalapeño and use just a little hot sauce. For more heat, keep the seeds and add extra hot sauce to taste.

Can I prepare this dip ahead of time?

Yes! You can mix it all together and keep it refrigerated for up to a day before baking. Just take it out of the fridge about 20 minutes before baking to take the chill off and heat it a bit longer if needed.

Final Thoughts

This Mexican Street Corn Dip Recipe has earned a permanent spot in my recipe rotation because it brings everyone together so easily. It’s the kind of dish you whip up in minutes and watch disappear equally fast. I hope you enjoy making it as much as I do—trust me, once you try it, you’ll want to make it again and probably bring it to your next party!