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 and mayo also work); 2 cloves garlic (minced); 2 tbsp hot sauce; 2 tbsp fresh lime juice (from 1 lime); 2 cups freshly shredded pepper jack cheese (divided, or Mexican blend cheese for a milder flavor); 30 oz. canned corn (fully drained and rinsed, 2 cans; fresh or defrosted frozen also work); 4 oz. low-fat feta cheese (or Cotija cheese, crumbled); 1 jalapeno pepper (chopped; leave seeds for extra spice or remove for milder flavor); 2 tbsp chopped red onion; ½ cup chopped fresh cilantro

There's something incredibly irresistible about a creamy, cheesy dip that bursts with fresh, zesty flavors. This Mexican Street Corn Dip Recipe captures the smoky sweetness of elote—grilled Mexican street corn—and transforms it into a crowd-pleasing dish that’s perfect for parties, game day, or even a cozy night in.

A white plate holds a creamy dip spread evenly as the base layer, topped with a mix of yellow corn kernels, small purple onion pieces, and round green jalapeno slices. On one side, a large bunch of fresh green cilantro leaves covers part of the dip. Closer to the front, several light brown curved tortilla chips scoop up the dip, showing its thick and creamy texture mixed with corn. Crumbled white cheese is scattered in small piles across the top, adding a crumbly texture to the smooth and chunky ingredients. The plate sits on a white marbled surface with some chips and a small bottle nearby. 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 was first introduced to this Mexican Street Corn Dip Recipe at a friend's barbecue, and I've been hooked ever since. It's creamy but tangy, with just the right kick of heat, and best of all, it’s so easy to whip up. You’ll find yourself going back for more, and your guests will too.

Flavor Explosion: The combo of tangy lime, spicy jalapeño, and creamy cheeses mimics the beloved street corn taste in dip form.
Super Easy Preparation: Minimal ingredients and just a quick bake makes it perfect for busy days or last-minute guests.
Versatile Snack: Great for dipping chips, spreading on bread, or even as a side alongside your favorite Mexican dishes.
Customizable Heat Level: You can dial up or down the spice easily by adjusting the jalapeño and hot sauce.

Ingredients & Why They Work

The magic of this Mexican Street Corn Dip Recipe lies in its balance of creamy, spicy, and fresh ingredients that complement each other beautifully. Using quality corn and cheeses really makes the flavors pop, so here’s a quick peek at what you’ll want on hand before you get started.

Flat lay of two unwrapped bricks of cream cheese on a simple white ceramic plate, a small white bowl of smooth sour cream, two peeled garlic cloves, a small white bowl filled with bright red hot sauce, a fresh halved lime showing juicy segments, a small white bowl heaped with shredded pepper jack cheese, a small white bowl of bright yellow fresh corn kernels, a small white bowl of crumbly white feta cheese, one vibrant green jalapeño pepper sliced in half showing seeds, a small white bowl of finely chopped red onion, and a small white bowl filled with fresh cilantro leaves, all arranged symmetrically 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 rich and smooth base with a slight tang. I always use room temperature cream cheese to avoid lumps.
Sour Cream: Adds extra creaminess and tang; Greek yogurt or mayo work well, too if you want to mix things up.
Garlic: Fresh minced garlic amps up the savory notes for depth.
Hot Sauce: Gives that necessary kick—choose your favorite brand or level of heat.
Lime Juice: Fresh lime brightens the dip with zesty acidity that wakes up all the flavors.
Pepper Jack Cheese: A wonderful melty cheese that adds a little spice; Mexican blend cheese works if you prefer it milder.
Corn: Canned is super convenient, but fresh or frozen (thawed) corn works perfectly for a sweeter taste.
Feta Cheese: Crumbled feta adds a salty, tangy bite that's essential to replicate the classic Cotija cheese flavor.
Jalapeño Pepper: Fresh jalapeño brings heat and crunch; keep or remove seeds depending on your spice tolerance.
Red Onion: Adds a subtle sharpness and color contrast.
Cilantro: Fresh cilantro adds herbal freshness that lifts everything up.

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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

What I love most about this Mexican Street Corn Dip Recipe is how easy it is to tailor it to your taste. I often tweak the spice levels or swap out the cheeses depending on what’s in my fridge or who I'm serving.

Variation: For a creamier texture, I've added a bit of mayonnaise along with the sour cream, and it never disappoints.
Heat Adjustment: Removing the seeds from the jalapeño totally mellows the heat, perfect if you like it milder.
Cheese Swap: If you prefer less spice, use a mild Mexican blend cheese instead of pepper jack; it's still delicious.
Fresh Corn Upgrade: When fresh corn is in season, grilling the corn before adding it to the dip gives it a smoky flavor that really sings.

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

A clear glass bowl filled with a thick, creamy mixture that is white with small yellow corn kernels and green herb pieces spread throughout. The mixture has a slightly chunky texture with the ingredients evenly mixed. A white spoon with a gold handle is inside the bowl, stirring the mixture. The bowl is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Blend the Creamy Base

First things first, I preheat the oven to 350°F and give my baking dish a light spray with nonstick spray to make cleanup easier. In a blender or mixer, I combine the room-temperature cream cheese, sour cream, minced garlic, hot sauce, fresh lime juice, and half of the shredded pepper jack cheese. Blending these until smooth creates that luscious base that’s so creamy and full of flavor.

Step 2: Mix in the Corn and Extras

Once the base is silky and smooth, I pour it into a large mixing bowl. Here’s where the fun starts—stir in the remaining shredded cheese, drained corn, crumbled feta, chopped jalapeño, red onion, and fresh cilantro. Mix gently so everything is evenly distributed but still chunky enough to have texture.

Step 3: Bake Until Bubbly and Golden

I then transfer the mixture to my prepared baking dish and sprinkle a little extra cheese on the top for that golden, bubbly finish. After popping it in the oven for 15-20 minutes, you get this irresistible gooey, hot dip. Just before serving, I like to add a sprinkle of extra cilantro, more crumbled feta, and a dash of hot sauce for garnish.

Top Tip

Over the years, I’ve learned a few tricks that make this Mexican Street Corn Dip Recipe even better and help you nail it every time, especially if you’re making it for a party or new to this recipe.

Use Room Temperature Cheese: Letting the cream cheese soften before blending helps avoid lumps and makes mixing effortless.
Don’t Skip the Lime Juice: The fresh acidity brightens and balances the rich cheese so the dip never feels heavy.
Drain Corn Thoroughly: Excess moisture can make the dip watery; rinsing canned corn well and draining is key.
Customize Your Heat: Taste the mixture before baking and add more hot sauce or jalapeño if you want a bolder kick.

How to Serve Mexican Street Corn Dip Recipe

Mexican street corn dip - Serving Suggestion

Garnishes

I’m a big fan of finishing this dip with extra crumbled feta or Cotija cheese and fresh cilantro—it adds a pop of color and that fresh, herby flavor. A drizzle of hot sauce on top right before serving gives it an eye-catching look and packs a tiny extra punch.

Side Dishes

This dip goes beautifully with crunchy tortilla chips for dipping, but I’ve also enjoyed it alongside grilled meats like chicken or steak, or as a topping for tacos and burrito bowls to add a creamy, zesty twist.

Creative Ways to Present

For special occasions, I like serving the dip in a hollowed-out mini pumpkin or a cast iron skillet to keep it warm. Adding a few charred corn cobs alongside for decoration makes the presentation fun and thematic.

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Dip keeps well in an airtight container in the fridge for up to 3 days. Just cover it tightly and chill. I usually find the flavors develop even more after resting.

Freezing

I haven’t tried freezing this dip because the texture of cream cheese-based dips sometimes changes, but if you need to, freeze in a sealed container and thaw slowly in the fridge overnight. Expect a slight change in texture but still tasty.

Reheating

To reheat, I cover the dip loosely with foil and warm it in a 350°F oven until bubbly, about 10-15 minutes. Stirring halfway through helps heat it evenly and freshen the texture.

Frequently Asked Questions:

Can I use fresh corn instead of canned in this Mexican Street Corn Dip Recipe?

Absolutely! Fresh corn works wonderfully and adds a nice sweetness. For an extra smoky flavor, try grilling the corn and then cutting the kernels off the cob before mixing it into the dip.

Is there a way to make this dip vegan or dairy-free?

Yes, you can swap the cream cheese and sour cream for vegan alternatives like cashew cream or dairy-free cream cheese, and use vegan cheese shreds. Keep in mind the flavor will differ slightly but will still be delicious.

How spicy is this Mexican Street Corn Dip Recipe?

The dip has a mild to medium heat depending on how much jalapeño and hot sauce you add. You can easily adjust the spice by removing the seeds from the jalapeño or reducing the hot sauce amount to suit your preference.

Can I prepare this dip ahead of time?

Yes! You can assemble the dip a day ahead and refrigerate it, then bake it fresh just before serving. This can actually help the flavors meld together even better.

Final Thoughts

This Mexican Street Corn Dip Recipe has become my go-to for entertaining and snacking alike. It’s a warm, cheesy hug in a bowl that effortlessly brings people together. I think you’ll find it’s one of those recipes that once you try, you’ll want on repeat—and I’m happy to share it with you, my friend, so you can enjoy it just as much as I do.