Mexican Street Corn Dip (Elote Dip) is a creamy, rich, and cheesy appetizer that captures the bold, zesty flavors of elote — the iconic grilled corn on the cob sold by street vendors across Mexico. This dip takes all the goodness of traditional elote and transforms it into a shareable dish that's perfect for parties, game days, or any time you're craving a bold snack.
Made with sweet corn, creamy cheese, sour cream, and a kick of lime and jalapeño, it’s a flavor-packed appetizer that comes together quickly with minimal effort. Serve it warm or cold with crunchy tortilla chips, crackers, or fresh veggies, and watch it disappear in minutes. There’s no wrong way to enjoy this irresistible dip!
Why You'll Love this Mexican Street Corn Dip Recipe
- Big, bold flavor. The sweetness of corn, tangy lime, creamy cheese, and a hint of heat come together to create an unforgettable flavor combo in this Mexican Street Corn Dip that keeps you going back for more.
- Easy to make. With just a handful of ingredients and minimal prep, this recipe is straightforward and fuss-free. You can have it ready in 25 minutes. Plus, you can prepare this elote dip ahead of time and either bake it just before serving or enjoy it cold straight from the fridge.
- Perfect for parties. Whether you’re hosting a casual get-together, holiday celebration, or potluck, this dip is always a hit. It’s easy to prep ahead and travels well, making it a go-to dish for any occasion.
- Versatile and customizable. Serve it warm or chilled, spicy or mild, and top it however you like. It’s incredibly flexible to suit your taste preferences.
Ingredient Notes
To make this delicious Mexican Street Corn Dip (Elote Dip), you will need the following ingredients (full measurements in recipe card below):
- cream cheese – provides the creamy, rich base. Use full-fat for the best flavor and texture. Neufchâtel can be used as a lighter option.
- sour cream – adds tanginess and smooth texture. Greek yogurt can be substituted for a protein boost.
- mayonnaise – a classic component of elote that enhances creaminess. You can use more sour cream or Greek yogurt if preferred.
- garlic – freshly minced garlic gives this dip a flavorful punch. Garlic powder can work too.
- lime juice – adds brightness and acidity. Lemon juice can be used as a substitute, but lime is more traditional.
- cheese - feel free to use Monterey Jack cheese or Cotija cheese. Monterey Jack melts beautifully, while Cotija offers a crumbly, salty finish. You can also try a blend or swap in cheddar or feta.
- ground black pepper – Balances the richness.
- corn – we used canned corn, but fresh, frozen, or canned all work. If using frozen, thaw first. Grilled corn can also be used and adds extra smoky flavor.
- cilantro – offers freshness and color. If you don’t like cilantro, parsley is a milder alternative.
- jalapeño pepper – optional, to add heat. Adjust the amount or remove the seeds for a milder dip. Substitute with green chiles if desired.
You will also need measuring cups and spoons, mixing bowls, spatula or spoon, knife and cutting board, and a 1 quart baking dish or oven-safe skillet.
How to Make the Best Mexican Street Corn Dip
- Combine ingredients. In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic, lime juice, cheese, and black pepper. Stir until evenly combined. Fold in corn until evenly distributed.
- Bake. Transfer the corn dip mixture into a 1-quart baking dish and spread evenly. Bake in a 350F preheated oven for 20 minutes until bubbly and heated through.
- Serve. Sprinkle with cilantro and jalapeño on top. Serve immediately with tortilla chips, veggies, baguette slices or crackers, if desired.
Recipe Variations
- Make it spicy. Amp up the heat with extra jalapeños, chili powder, or hot sauce stirred in. You can also add cayenne pepper or diced serrano chiles for serious heat lovers.
- Add protein. Stir in shredded rotisserie chicken, crumbled bacon, or black beans to make it heartier and turn it into a complete appetizer or light meal.
- Make it smoky. Use smoked paprika or chipotle powder and grill your corn first to give the dip extra charred depth.
- Lighten it up. Use Greek yogurt in place of mayo and sour cream and opt for light cream cheese to reduce calories without sacrificing taste.
- Serve as a topping. Spoon over grilled chicken, burgers, or baked potatoes for a fun twist on elote flavor.
- Try it with different cheeses. Swap Cotija or Monterey Jack with queso fresco, feta, or even pepper jack for added kick and flavor complexity.
- Make it a skillet dip. Prepare and bake everything in a cast iron skillet for a rustic, crispy-edged presentation and easy cleanup.
How to Serve
This Mexican Street Corn Dip is delicious served on its own with chips, crackers, or veggie sticks, or paired with some of my favorite Mexican sides including:
- Shrimp Tacos with Lime Crema Slaw
- Baked Chicken Quesadillas
- Sheet Pan Nachos
- Vegetarian Burrito Bowl
- Homemade Taquitos
- Cilantro Lime Rice
For more recipe ideas, see our 30 Mexican Recipes.
Recipe Tips and Tricks
- Char your corn. If using fresh or thawed corn, charring it in a dry skillet adds smoky depth and enhances that classic street corn flavor.
- Soften your cream cheese. Bring cream cheese to room temperature before mixing to ensure a smoother, creamier dip without lumps.
- Mix by hand or with a mixer. For a super smooth dip, use a hand mixer to blend everything together, especially if your cream cheese is still a bit firm.
- Balance the flavors. Taste as you go and adjust the lime juice, salt, or spice level to match your preferences perfectly.
- Garnish just before serving. Add toppings like extra cheese, cilantro, lime wedges, and jalapeño slices right before serving for the freshest look and best texture.
- Make it in advance. You can prepare the dip up to a day ahead, refrigerate it, and bake it right before serving for ultimate convenience.
- Double the batch. This dip disappears fast! Consider doubling the recipe if you're feeding a larger group or want leftovers.
Storing and Freezing Instructions
How to Store
Let the dip cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days.
How to Reheat
Reheat in a 350°F oven until warmed through, about 10–15 minutes. Or microwave in short intervals, stirring in between, until hot.
How to Freeze
This dip isn’t ideal for freezing due to the dairy content, which can separate when thawed. Best to enjoy fresh or refrigerated.
FAQ
Absolutely! This dip is perfect for making ahead. Assemble everything, cover tightly, and refrigerate for up to 24 hours before baking. If you want to serve it cold, it tastes great that way too — just make sure the flavors have had time to meld together.
Yes, both frozen and canned corn work well. Just make sure to thaw and drain thoroughly before using to avoid excess moisture, which can thin the dip and affect the texture. Roasting or sautéing the corn briefly before adding it can enhance the overall flavor and give it more depth.
Yes, this dip can be served hot or cold depending on your preference. When served warm, it’s rich and melty, making it perfect for dipping chips or spreading on warm bread. When chilled, it’s creamy, refreshing, and just as satisfying, especially during warmer months or as part of a party platter.
More Corn Recipes
- Mexican Street Corn (Elote)
- Mexican Street Corn Salad
- Creamy Mexican Corn Soup
- Crispy Corn Fritters
- Creamed Corn
- Cornbread Muffins
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Recipe
Mexican Street Corn Dip (Elote Dip)
- Total Time: 25 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
Mexican Street Corn Dip (Elote Dip) is a creamy, rich, and cheesy appetizer that captures the bold, zesty flavors of elote — the iconic grilled corn on the cob sold by street vendors across Mexico. This dip takes all the goodness of traditional elote and transforms it into a shareable dish that's perfect for parties, game days, or any time you're craving a bold snack.
Ingredients
- 1 (8 ounce) block cream cheese, softened at room temperature
- ½ cup sour cream
- ½ cup mayonnaise
- 1 clove garlic, minced
- lime juice from 1 lime, freshly squeezed
- 1 cup Monterey Jack cheese or Cotija cheese, shredded or crumbled
- ¼ teaspoon ground black pepper (or to taste)
- 2 (15 ounce) cans corn, drained
- ¼ cup fresh cilantro, finely chopped
- jalapeno pepper, chopped (optional)
Instructions
- Preheat the oven to 350F.
- In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic, lime juice, cheese, and black pepper. Stir until evenly combined. Fold in corn until evenly distributed.
- Transfer the corn dip mixture into a 1-quart baking dish and spread evenly. Bake for 20 minutes until bubbly and heated through.
- Sprinkle with cilantro and jalapeño on top. Serve immediately with tortilla chips, veggies, baguette slices or crackers, if desired.
Notes
How to store: Let the dip cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days.
How to reheat: Reheat in a 350°F oven until warmed through, about 10–15 minutes. Or microwave in short intervals, stirring in between, until hot.
Freezing: This dip isn’t ideal for freezing due to the dairy content, which can separate when thawed. Best to enjoy fresh or refrigerated.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dip
- Method: Bake
- Cuisine: Mexican
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