Mexican Street Corn Dip

This Mexican Street Corn Dip recipe is hot, cheesy, and delightfully spicy. Inspired by classic Elote, the 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!

What’s in this Hot Street Corn Dip Recipe

This 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!

Corn: Canned corn works best–be sure to fully drain and rinse it. You can use frozen corn, but you’ll need to fully defrost and warm before adding it to the dip.
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. You can swap it for plain Greek yogurt or mayo.
Hot Sauce: Use your favorite hot sauce to add some spice into the cheese dip mixture. You can also use taco sauce.
Pepper Jack Cheese: Pepper jack adds more flavor and spice. Use freshly shredded cheese for the best melting consistency. You can swap a different type of cheese (like a Mexican blend) if you prefer.
Feta Cheese: Feta crumbles add more tanginess and texture. You can use Cotija cheese instead.
Jalapenos: Chopped jalapeno peppers add more heat and spice. Remove the seeds if you want to keep it mild.
Red Onion: Chopped onions add texture and color. Red onions have a nice bite, but you can use white or yellow onion instead.
Garlic: Minced garlic cloves add a bit more savoriness.
Lime Juice: Fresh lime juice adds acidity and brightness into the creamy dip.

Pro Tip: To elevate this hot corn dip, make this grilled Mexican corn to use instead of canned corn.

Variations on Mexican Corn Dip

Switch up this baked Mexican street corn dip with some simple ingredient variations.

Briefly grill, sear, or char the corn in a skillet before adding it into the dip to enhance the flavor.
Add some Elote spices, like chili powder, smoked paprika, or cayenne. You can also use a pre-made seasoning blend, like taco seasoning.
Mix in a can of green chiles for flavor and mild heat.
To make it less spicy, skip the jalapeños and hot sauce.
Mix in shredded chicken or chorizo to bulk it up. Be sure any meat you use is already fully cooked.

step by step photos of how to make hot cream cheese street corn dip

What is street corn?

Often called “Elote”, street corn is grilled and then layered with sauces like sour cream or mayo, layers of fresh cilantro and lime juice, spices like chili powder, and cheeses like feta, parmesan, or cojita cheese.

Can I make this dip in a crockpot?

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.

Can I serve this street corn dip cold?

This oven-baked dip is best served hot if you ask me, but it can certainly be served cold if you prefer. Feel free to serve it straight from the fridge.

How long do you bake Elote dip?

Bake this dip at 350F for 15-20 minutes, or until fully warmed through.

How can I keep this corn dip warm?

If you’re serving this dip at a party, keep it warm in a slow cooker set to low.

overhead view of spicy mexican corn dip in an oval baking dish, topped with hot sauce, feta, cilantro, and lime

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 350F until warmed through.

I don’t recommend freezing this dip since it’s filled with dairy, which doesn’t hold up well when frozen and reheated.

What to Serve with Elote Dip

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.

Mexican Street Corn Dip (Elote Dip)

Cream cheese, corn, hot sauce, feta, jalapeños, lime, and more make this hot dip taste just like Mexican street corn!

Course Appetizer

Cuisine Mexican

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings

Calories 296kcal

Author Becky Hardin

Ingredients

16 ounces 2 blocks low fat cream cheese, softened
1/2 cup sour cream
2 cloves garlic minced
2 tablespoons franks redhot sauce or your favorite wing sauce
2 tablespoons juice from one lime
2 cups 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 red onion chopped
1/2 cup fresh cilantro chopped
Your favorite chips for dipping

Instructions

Preheat oven to 350F
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 2 blocks low fat cream cheese, softened, 1/2 cup sour cream, 2 cloves garlic, 2 tablespoons franks redhot sauce, 2 tablespoons juice from one lime, 2 cups shredded pepper jack cheese
Scoop the cream cheese mixture into a large bowl and add the remaining one cup cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.

30 ounces canned corn, fully drained and rinsed, 4 ounces low fat feta cheese (or Cotija Cheese, crumbled), 1 jalapeno pepper, 2 tablespoons red onion, 1/2 cup fresh cilantro
Pour mixture into a 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.
Serve with chips and enjoy!

Your favorite chips for dipping