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 (Greek yogurt or mayo can be substituted); 2 cups freshly shredded pepper jack cheese (divided; Mexican blend can be used for milder flavor); 4 oz. low-fat feta cheese (crumbled; Cotija cheese can be substituted); 2 cloves garlic (minced); 30 oz. canned corn (fully drained and rinsed, 2 cans; fresh or defrosted frozen corn can be used); 1 jalapeño pepper (chopped; seeds can be kept for extra spice or removed for milder taste); 2 tbsp chopped red onion; ½ cup chopped fresh cilantro; 2 tbsp hot sauce; 2 tbsp fresh lime juice (from 1 lime)

There’s something irresistible about that creamy, tangy, and slightly spicy combo that makes the Mexican Street Corn Dip Recipe a total showstopper every time. It’s like having your favorite street food in a cozy, easy-to-share dip form—perfect for parties, game days, or anytime snack cravings hit.

The dish is served on a white plate placed on a white marbled surface. It has a base layer of melted cheese that is slightly browned with some spots of orange sauce peeking through. On top of the cheese, there is a sprinkle of yellow corn kernels and small bits of finely chopped red onion scattered evenly. Several green jalapeño slices are arranged around the plate, with a large bunch of fresh green cilantro leaves sitting mostly on one side. A few crispy yellow tortilla chips are placed on one side, each topped with creamy white cheese dip mixed with corn and herbs. The mix of colors includes bright yellow corn, green herbs, white cheese, and golden chips. 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’m always searching for dips that bring big flavor without a ton of fuss, and this Mexican Street Corn Dip Recipe absolutely delivers on that. It’s creamy, with just the right kick, and combines fresh ingredients you probably already have in your fridge.

Authentic Flavor: The dip captures the zest and spice of classic Mexican street corn (elote) in every bite.
Easy to Make: Mix it up in minutes, then pop it in the oven for a warm, bubbly treat everyone will devour.
Versatile Snack: Perfect with chips, veggies, or even spread on sandwiches.
Customizable Heat: You control the spice level by tweaking the jalapeño and hot sauce amounts.

A white oval dish filled with a cheesy layered dip showing four distinct parts: melted cheese with a bubbly golden-brown top, bright yellow corn kernels, small white crumbled cheese, and scattered thin slices of green jalapeño and tiny bits of red onion. One side of the dish is covered with fresh green cilantro leaves. Near the bottom left, a few yellow tortilla chips scoop up the creamy cheese. The dish sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This dip balances creamy, tangy, spicy, and fresh elements. Each ingredient has its moment, creating layers of flavor that blend perfectly. When shopping, look for ripe limes and fresh jalapeños to get that true street corn vibe.

Flat lay of two unwrapped bricks of cream cheese, a small white bowl of sour cream, two peeled garlic cloves, a small white bowl of bright red hot sauce, a small white bowl with fresh lime juice next to one halved lime, a small white bowl filled with shredded pepper jack cheese, a small white bowl of fresh yellow corn kernels, a small white bowl with crumbled feta cheese, one fresh jalapeño pepper, a small white bowl with chopped red onion, and 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: The base that gives the dip its luscious creaminess and helps everything hold together.
Sour Cream: Adds tang and lightness—Greek yogurt or mayo can work too if you want to tweak the texture or richness.
Garlic: Freshly minced garlic amps up savory depth—don’t skip it!
Hot Sauce: Brings a smoky, spicy kick that wakes up your taste buds.
Fresh Lime Juice: The squeeze of lime brightens the entire dish with a citrusy punch.
Shredded Pepper Jack Cheese: Melts beautifully and adds a little spicy creaminess—you can swap Mexican blend for a milder taste.
Canned Corn (or Fresh): Sweet corn kernels give that classic elote texture and flavor.
Feta or Cotija Cheese: Crumbled cheese on top adds a salty, tangy contrast that really makes the dip pop.
Jalapeño Pepper: Fresh jalapeño adds heat and crunch—leave seeds in for extra punch.
Red Onion: Adds sharpness and a bit of crunch, balancing richness.
Fresh Cilantro: For that herbal freshness that finishes the dip perfectly.

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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

This Mexican Street Corn Dip Recipe is one of those dishes you can easily tweak. I often dial up the heat when friends come over, but for family-friendly gatherings, I tone it down. Feel free to swap out cheeses or add a dash of smoked paprika for a smoky twist.

Variation: I’ve made a version using fresh roasted corn instead of canned, which adds a lovely smoky flavor and a little char that's worth the extra effort.
For Creamier Texture: Try adding a little cream cheese or sour cream, depending on how rich you want it.
Keep It Mild: Remove jalapeño seeds and reduce hot sauce for a gentler heat perfect for kids or sensitive palates.
Add a Crunch: Toss in some crushed tortilla chips or pepitas for an unexpected texture boost.

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

Step 1: Bring your ingredients to room temperature

This little step helps the cream cheese blend smoothly without lumps. I usually set everything out for about 20 minutes before starting, which makes mixing a breeze.

Step 2: Mix the creamy base

In a high-powered blender or mixer, combine cream cheese, sour cream, minced garlic, hot sauce, lime juice, and half of the shredded cheese. Blend it until everything is totally smooth and combined. This base is where the magic starts.

Step 3: Fold in the fresh ingredients

Transfer the creamy mixture to a large bowl, then fold in the remaining cheese, drained corn, crumbled feta, jalapeño, red onion, and cilantro. Stir gently just until evenly combined—you want each bite to have a little bit of everything.

Step 4: Bake until bubbly and golden

Spread the dip into a greased 9x13 inch baking dish. I sometimes sprinkle extra cheese on top for a gorgeous crust before baking. Pop it in the oven at 350°F for 15-20 minutes until the cheese bubbles up and the edges start to turn golden.

Step 5: Garnish and serve hot

Once out of the oven, I like to add another sprinkle of fresh cilantro, crumbled feta, and a drizzle of hot sauce for color and extra zing. Serve immediately with tortilla chips or crunchy veggies.

Top Tip

After making this dip several times, I’ve learned that balancing moisture is key for the perfect texture. Too much sour cream or wet corn can make it runny, while under-mixing can leave lumps.

Drain the Corn Well: If using canned, rinse and drain thoroughly to avoid watery dip.
Room Temperature Dairy: Soft cream cheese and sour cream blend much better, so plan ahead.
Don’t Overmix After Adding Corn: Stir gently to keep kernels intact.
Bake Just Until Bubbling: Overbaking can dry it out – keep an eye on it between 15 and 20 minutes.

How to Serve Mexican Street Corn Dip Recipe

Mexican Street Corn Dip - Serving Suggestion

Garnishes

For garnishes, I stick with fresh cilantro and crumbled Cotija or feta cheese because they add both color and that essential salty brightness. A quick squeeze of lime right before serving takes it over the top. If you love heat, I drizzle a little extra hot sauce on everyone’s serving.

Side Dishes

I often serve this dip alongside crunchy tortilla chips and sliced veggies like bell peppers, cucumber, and jicama. For a fuller meal, pair with grilled chicken tacos or a simple Mexican rice dish to create a vibrant spread.

Creative Ways to Present

Once, I layered this dip in a clear glass trifle bowl with chips standing around the edge for a party buffet. It’s also fantastic scooped into mini, edible cups made from tortilla bowls for a fancy appetizer twist.

Make Ahead and Storage

Storing Leftovers

Any leftovers I have get stored in an airtight container in the fridge. The dip keeps well for up to 3 days, though I recommend enjoying it fresh for best texture and flavor.

Freezing

I haven’t had the best luck freezing this dip because the cream cheese texture changes after thawing. If you want to freeze, do so before baking and expect a slight difference in creaminess upon reheating.

Reheating

To reheat, place the dip in a microwave-safe dish and heat in 30-second bursts, stirring in between, until warmed through. Or pop it in a 350°F oven for about 10 minutes. Adding a splash of lime or fresh cilantro after reheating freshens it up nicely.

Frequently Asked Questions:

Can I make this Mexican Street Corn Dip Recipe vegan?

Yes! To make a vegan version, swap out cream cheese and sour cream for vegan alternatives, use vegan cheeses, and skip the feta or substitute with a plant-based salty cheese. The flavor will be a bit different but still delicious.

What kind of cheese is best for Mexican Street Corn Dip Recipe?

I love using pepper jack cheese for its melty texture and subtle spice, paired with feta or Cotija for that salty, tangy finish. You can use Mexican cheese blend for a milder dip or experiment with sharp cheddar for a different twist.

Can I use fresh corn instead of canned?

Absolutely! Fresh grilled or roasted corn adds wonderful smoky depth and texture. Just be sure to cook it well and cool before mixing into the dip to avoid adding excess moisture.

How spicy is this dip?

The spice level is moderate and adjustable! The jalapeño pepper and hot sauce add heat, but you can control how much you add based on your heat tolerance. If you’re sensitive to spice, removing jalapeño seeds or reducing hot sauce will mellow it out nicely.

Final Thoughts

Making this Mexican Street Corn Dip Recipe always brings a little fiesta to my kitchen—whether I’m prepping for a crowd or a casual night in. The flavors remind me of summer evenings and good times, and I’m pretty sure once you try it, it’ll become one of your go-tos too. So grab those chips and dig in—you’re going to love every savory, spicy, creamy bite.