Can I make this dip ahead of time?

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.

Can I use frozen or canned corn?

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.

Can I serve it cold or hot?

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.

Mexican Street Corn Dip (Elote Dip)

Name: Mexican Street Corn Dip (Elote Dip)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican
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; 1/4 cup fresh cilantro, finely chopped; jalapeno pepper, chopped (optional)

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

Scale

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
1/4 cup fresh cilantro, finely chopped
jalapeno pepper, chopped (optional)

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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