Name: Mexican Street Corn Dip
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 5 cups corn (fresh, frozen, or canned and drained); 1 tablespoon unsalted butter; 3 cloves garlic, minced; 1 jalapeño, finely diced; 8 ounces cream cheese, cubed and softened; 1/2 cup Mexican crema; 1/3 cup mayonnaise; 1 teaspoon smoked paprika; 1 teaspoon chili powder, plus more for garnish; Salt, to taste; Black pepper, to taste; 1–2 tablespoons lime juice; A few dashes hot sauce; 1 1/2 cups shredded Mexican cheese blend or Monterey Jack, divided; 1/2 cup crumbled cotija cheese, divided; 2 tablespoons chopped chives (optional); 2–4 tablespoons chopped cilantro (optional)

Jump to Recipe·Print Recipe

A warm, creamy, and irresistibly cheesy appetizer, this Mexican Street Corn Dip brings all the bold flavors I love about classic elote into an easy-to-share dish. I combine sweet charred corn with rich cream cheese, tangy cotija, smoky spices, and fresh lime juice to create a dip that's perfect for parties, family gatherings, or game day snacking. Every bite is packed with creamy, savory, and slightly spicy flavor that keeps everyone coming back for more.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

5 cups corn (fresh, frozen, or canned and drained)

1 tablespoon unsalted butter

3 cloves garlic, minced

1 jalapeño, finely diced

8 ounces cream cheese, cubed and softened

½ cup Mexican crema

⅓ cup mayonnaise

1 teaspoon smoked paprika

1 teaspoon chili powder, plus more for garnish

Salt, to taste

Black pepper, to taste

1–2 tablespoons lime juice

A few dashes hot sauce

1 ½ cups shredded Mexican cheese blend or Monterey Jack, divided

½ cup crumbled cotija cheese, divided

2 tablespoons chopped chives (optional)

2–4 tablespoons chopped cilantro (optional)

Directions

I preheat the oven to 400°F (200°C).

I heat the olive oil in a large oven-safe skillet over medium-high heat. I spread the corn into an even layer and let it cook undisturbed for a few minutes before stirring occasionally until lightly charred, about 5 to 7 minutes.

I reduce the heat to medium, add the butter, and let it melt. Then I stir in the garlic and jalapeño and cook for 30 to 60 seconds until fragrant.

I lower the heat if necessary and add the cream cheese, Mexican crema, and mayonnaise. I stir continuously until the mixture becomes smooth and creamy.

I mix in the smoked paprika, chili powder, salt, black pepper, lime juice, and hot sauce until everything is fully combined.

I stir in 1 cup of the shredded cheese along with half of the cotija cheese.

I sprinkle the remaining shredded cheese evenly over the top.

I transfer the skillet to the oven and bake for 10 to 15 minutes until the dip is hot, bubbly, and the cheese has melted beautifully.

I let the dip cool slightly before topping it with the remaining cotija cheese, chopped chives, cilantro, and an extra sprinkle of chili powder.

I serve the dip warm with tortilla chips and fresh lime wedges if I like.

Servings and timing

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: Approximately 380 kcal per serving

Variations

I like to add cooked shredded chicken for a heartier version that works well as a meal or substantial appetizer. Sometimes I stir in crispy bacon for extra smoky flavor or substitute pepper jack cheese to increase the heat. When I want a richer roasted flavor, I grill fresh corn before cutting it from the cob. I also enjoy adding diced red bell peppers or black beans for more texture and color. For a milder version, I simply reduce or omit the jalapeño.

Storage/Reheating

I store any leftover dip in an airtight container in the refrigerator for up to 4 days. When I am ready to enjoy it again, I reheat it in the microwave in short intervals, stirring between each one until warmed through. I can also reheat it in a 350°F (175°C) oven for about 10 to 15 minutes until hot and bubbly. If the dip thickens after refrigeration, I stir in a small splash of crema, milk, or sour cream to restore its creamy consistency.

FAQs

Can I use frozen or canned corn?

I can use fresh, frozen, or canned corn with excellent results. If I use canned corn, I make sure to drain it well before cooking.

Can I make this dip ahead of time?

Yes. I prepare the dip through the assembly stage, refrigerate it, and bake it just before serving for the freshest flavor and texture.

What can I serve with this dip?

I enjoy serving it with tortilla chips, crackers, toasted bread slices, pita chips, or fresh vegetables like celery, carrots, and bell pepper strips.

Can I make this dip spicier?

Absolutely. I add extra jalapeños, more hot sauce, cayenne pepper, or additional chili powder whenever I want more heat.

Can I freeze Mexican Street Corn Dip?

I generally avoid freezing this dip because the dairy ingredients may separate after thawing, affecting the creamy texture. I find it tastes best when enjoyed fresh or refrigerated for a few days.

Conclusion

I love making this Mexican Street Corn Dip whenever I need a warm, flavorful appetizer that everyone enjoys. The combination of charred corn, creamy cheeses, smoky spices, and fresh lime creates a rich and satisfying dip that works for everything from casual family nights to festive celebrations. Since it comes together quickly and can be customized in many ways, I find myself returning to this recipe whenever I want an easy dish that's guaranteed to impress.

📖 Recipe:

Mexican Street Corn Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 35 minutes
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

A warm, creamy, and irresistibly cheesy Mexican Street Corn Dip packed with charred corn, smoky spices, tangy cotija, and fresh lime. Perfect for parties, game days, or sharing as a crowd-pleasing appetizer.

Instructions

Preheat the oven to 400°F (200°C).
Heat the olive oil in a large oven-safe skillet over medium-high heat. Spread the corn into an even layer and cook undisturbed for a few minutes, then stir occasionally until lightly charred, about 5 to 7 minutes.
Reduce the heat to medium, add the butter, then stir in the garlic and jalapeño. Cook for 30 to 60 seconds until fragrant.
Lower the heat if needed and add the cream cheese, Mexican crema, and mayonnaise. Stir until smooth and creamy.
Mix in the smoked paprika, chili powder, salt, black pepper, lime juice, and hot sauce until fully combined.
Stir in 1 cup of the shredded cheese and half of the cotija cheese.
Sprinkle the remaining shredded cheese evenly over the top.
Bake for 10 to 15 minutes until hot, bubbly, and the cheese is melted.
Let cool slightly, then top with the remaining cotija cheese, chopped chives, cilantro, and an extra sprinkle of chili powder.
Serve warm with tortilla chips, crackers, vegetables, or fresh lime wedges.