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); 30 oz canned corn (fully drained and rinsed, 2 cans); 4 oz low-fat feta cheese (crumbled); 1 jalapeno pepper (chopped, seeds optional); 2 tbsp chopped red onion; ½ cup chopped fresh cilantro

Nothing quite hits the spot like a creamy, zesty dip that bursts with bold flavors. This Mexican Street Corn Dip Recipe brings the charm of classic elote into a crowd-pleasing appetizer you can whip up quickly and share immediately—perfect for game days or casual get-togethers.

The dish is a white plate filled with a creamy, baked dip base that is light yellow with browned spots on the surface. The first layer is melted cheese with scattered yellow corn kernels and small bits of red onion. On top of this, bright green jalapeno slices are spread, along with crumbled white cheese. The dip is garnished heavily with fresh green cilantro leaves on one side of the plate. Several golden-yellow tortilla chips are dipped into the creamy dip, covered with more corn and cheese. The plate is set on a white marbled surface. 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

This Mexican Street Corn Dip Recipe instantly became one of my favorites because it channels all the vibrant, tangy flavors of street elote but in an easy, shareable dish. Plus, it’s impressive yet so simple—giving you that homemade wow factor without hours in the kitchen.

Bold Flavor Combination: Cream cheese, feta, jalapeños, and lime juice team up to recreate authentic Mexican street corn taste in dip form.
Quick and Easy: You’ll have this ready in under 30 minutes, making it ideal for last-minute guests or potluck duties.
Versatile Ingredients: Fresh or canned corn works great, so you can make this dip year-round.
Crowd-Pleaser: It’s creamy, spicy, and cheesy—a combination that rarely fails to get those dips cleared from the bowl fast!

A white oval dish filled with a nacho layered dip consisting of a melted creamy cheese base with a golden-brown top, scattered with bright yellow corn kernels, small pieces of red onion, and crumbled white cheese. On the right side, several slices of green jalapeño peppers are placed, while a pile of fresh green cilantro leaves occupies the upper part of the dish. A few crispy yellow tortilla chips are placed on the left side, partially dipped in the creamy cheese layer. The dish sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a key role to balance creaminess, spice, and freshness, which makes this Mexican Street Corn Dip Recipe shine. When shopping, opt for fresh corn if it’s in season for extra sweetness, and try to get good-quality cheeses for maximum flavor.

Flat lay of two bricks of fresh cream cheese, a small white bowl of sour cream, two whole garlic cloves, a small white bowl of bright red hot sauce, a small white bowl with fresh lime juice, a small pile of shredded pepper jack cheese, a small white bowl filled with fresh yellow corn kernels, a small mound of crumbled feta cheese, one whole green jalapeño pepper, a small heap of chopped red onion, and a small bunch of fresh cilantro leaves, all arranged symmetrically with perfect proportions on simple white ceramic bowls and plates, 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: Provides a smooth, rich base for the dip—let it soften to room temperature for easy mixing.
Sour Cream: Adds tang and lightness; Greek yogurt or mayo can substitute if you like those flavors better.
Garlic: Fresh minced garlic wakes up the dip with a subtle punch.
Hot Sauce: My go-to for a smoky hit of heat, feel free to adjust amount for your spice preference.
Lime Juice: Brightens the whole dip with zesty acidity, bringing out all the flavors.
Shredded Pepper Jack Cheese: Melts beautifully and adds some mild peppery notes; Mexican cheese blend works great for milder taste.
Corn: Fresh, canned, or thawed frozen—you want those kernels juicy and sweet to contrast the creamy base.
Feta Cheese: Crumbled feta (or Cotija if available) adds a salty, crumbly texture that mimics traditional elote toppings.
Jalapeño Pepper: Brings just the right amount of fresh heat—keep seeds in if you want it spicy!
Red Onion: Adds crunch and a sharp bite that cuts through the richness.
Cilantro: Fresh chopped cilantro ties it all together with that unmistakable bright herbal note.

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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

I love adapting this Mexican Street Corn Dip Recipe to suit whatever’s in my fridge or my mood for the day. It’s so forgiving—you can amp the heat or dial it back, swap cheeses, or add extras for more texture.

Variation: For a smoky twist, I’ve added a teaspoon of smoked paprika or even a sprinkle of chipotle powder—it adds a nice depth you won’t regret.
Vegetarian-Friendly: This dip is naturally vegetarian, which makes it great for diverse gatherings where you want to keep meat off the appetizer table.
Dairy-Free Option: Try replacing cream cheese and sour cream with vegan cream cheese and plain coconut yogurt to make a dairy-free version that tastes surprisingly close.
Extra Crunch: Toss in some crushed tortilla chips or roasted pepitas before baking for added texture.

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

Step 1: Prep and Blend the Creamy Base

First, I preheat the oven to 350°F and grease my baking dish so the dip doesn’t stick. Then, in my high-powered blender, I combine room temperature cream cheese, sour cream, minced garlic, hot sauce, lime juice, and half of the shredded cheese. Blending until silky smooth is key here—that way, every bite has even flavor and perfect creaminess.

Step 2: Fold in the Fresh Ingredients

Next, I transfer the creamy mixture to a big bowl and stir in the remaining cheese, corn, crumbled feta, chopped jalapeño, red onion, and cilantro. At this point, mixing gently but thoroughly ensures each scoop has a bit of everything without turning into a mush.

Step 3: Bake Until Bubbling and Golden

I pour the mixture into my prepared dish and sprinkle some extra cheese on top for a nice golden crust. Baking it for about 15-20 minutes until it’s hot, bubbly, and slightly browned on top is where the magic really happens—it makes the dip warm and luscious without drying it out.

Top Tip

From countless times making this Mexican Street Corn Dip Recipe, I’ve learned a few tricks that make all the difference between good and unforgettable.

Room Temperature Ingredients: Always let cream cheese and sour cream sit out for 20 minutes before blending—it helps achieve the smoothest dip.
Drain Corn Thoroughly: Especially if you’re using canned corn, rinse and drain well to prevent extra moisture from thinning the dip.
Adjust Heat Carefully: Add jalapeño seeds gradually if you’re unsure of your spice tolerance.
Serve Warm: The dip tastes best right out of the oven or within the hour, so time your prep accordingly for serving.

How to Serve Mexican Street Corn Dip Recipe

Mexican street corn dip - Serving Suggestion

Garnishes

I love sprinkling a little extra cilantro and crumbled feta over the top after baking—that fresh pop of color and flavor just elevates the dip. A dash more hot sauce on the side is also a must for those who like an extra kick. You could also add a squeeze of lime or some smoked paprika for visual appeal.

Side Dishes

This dip is fantastic with crunchy tortilla chips, sliced bell peppers, or even warm pita wedges. I often serve it alongside my favorite grilled chicken tacos or a simple black bean salad to round out a Mexican-themed spread.

Creative Ways to Present

For parties, I’ve served this dip in mini cast-iron skillets or individual ramekins as a fun, rustic touch. You can also layer it in clear dishes with extra corn and cheese visible on top for a colorful presentation that gets people excited to dig in.

Make Ahead and Storage

Storing Leftovers

I usually pop any leftovers into an airtight container and refrigerate them for up to 3 days. The flavors meld beautifully but keep in mind the dip thickens when chilled, so a quick warm-up in the oven or microwave helps bring back that lovely creamy texture.

Freezing

Freezing this dip is possible but not my first choice—cream cheese dips can sometimes separate when thawed. If you do freeze it, make sure to thaw slowly in the fridge and reheat gently, stirring frequently to recombine the ingredients.

Reheating

I reheat leftovers in a 350°F oven, covered with foil to prevent drying out, for roughly 15 minutes or until warmed through. Stir halfway to keep the dip creamy, or microwave in short bursts with stirring to avoid overheating spots.

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 be sure to cook and cool it a bit before mixing in to avoid extra moisture in your dip.

How spicy is this dip, and can I adjust the heat?

This dip has a mild to medium heat level by default, thanks to the jalapeño and hot sauce. You can easily adjust the spice by removing jalapeño seeds, using less hot sauce, or swapping jalapeños for milder peppers like poblano.

Can I prepare the Mexican Street Corn Dip Recipe ahead of time?

Yes! You can mix all ingredients except for baking and refrigerate the mixture for up to 24 hours. When ready to serve, bake as usual. This makes entertaining super easy.

What should I serve this dip with?

Tortilla chips are a classic choice for scooping up this dip. You can also serve it with sliced veggies like bell peppers, jicama, or cucumber for a fresh crunch. It’s versatile enough for pita bread too.

Final Thoughts

This Mexican Street Corn Dip Recipe is one of those dishes I reach for when I want to impress without stress. Its layers of creamy, spicy, cheesy goodness always earn compliments, and it’s such a joy to share with friends gathered around the table. Give it a try—you’ll find it’s as addictive as the street food that inspired it!