Name: Mexican Street Corn Dip Recipes 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; 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 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 jalapeño pepper (chopped, seeds in for extra spice or removed for milder flavor); 2 tbsp chopped red onion; ½ cup chopped fresh cilantro

There’s something addictive about the creamy, spicy, tangy flavor of Mexican street corn, and this Mexican Street Corn Dip Recipes Recipe captures all that magic in a scoopable, shareable form. It’s perfect for parties, casual get-togethers, or whenever you want that fiesta vibe without dealing with actual corn on the cob.

A white oval plate holds a cheesy dip topped with bright yellow corn kernels, small pieces of red onion, jalapeño slices, and crumbled white cheese. On one side, fresh green cilantro leaves sit on top, adding a leafy texture. The dip surface is slightly browned and bubbly, with some yellow corn chips dipped into the creamy mixture, showing thick, smooth cheese with corn bits. The background is a white marbled texture, and a woman's hand is seen holding a corn chip dipping into the creamy cheese mixture. 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 Recipes Recipe
Top Tip
How to Serve Mexican Street Corn Dip Recipes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mexican Street Corn Dip Recipes Recipe

Why You'll Love This Recipe

I love this recipe because it nails the flavors of authentic Mexican street corn while making it super easy to share. It’s a crowd-pleaser every time, and the best part? You don’t have to deal with messy corn cobs!

Amazing Flavor Blend: The combination of cream cheese, lime, jalapeño, and feta creates that perfect balance of spice, creaminess, and tanginess.
Simple Prep: No fancy tools needed; just blend, mix, and bake — it comes together in under 30 minutes.
Customizable Heat Level: Leave the jalapeño seeds in for a kick or take them out for a milder dip everyone will enjoy.
Versatile Serving: Great with chips, veggies, or spread on sandwiches for a flavorful upgrade.

Ingredients & Why They Work

Each ingredient plays an essential part in building those layered flavors you crave in Mexican street corn — creamy, spicy, tangy, and cheesy. Plus, they’re easy to find almost anywhere, and you can swap according to what you have at home.

Flat lay of two unwrapped bricks of cream cheese, a small white bowl of sour cream, two whole garlic cloves, a small white bowl of bright red hot sauce, a small white bowl with fresh lime juice and a halved lime beside it, a small white bowl filled with shredded pepper jack cheese, a small white bowl of drained yellow corn kernels, a small white bowl with crumbled white feta cheese, one green jalapeño pepper sliced, a small white bowl of chopped red onion, and a small pile of fresh cilantro leaves 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: Provides that luscious, creamy base that holds everything together without being too heavy.
Sour Cream: Adds a little tang and smooths out the heat; Greek yogurt or mayo can stand in if you like.
Garlic: Fresh minced garlic brings that subtle savory depth without overpowering the dip.
Hot Sauce: Your secret weapon for keeping the dip vibrant and zesty — adjust to taste.
Lime Juice: Fresh lime juice brightens everything up and mimics the elote experience perfectly.
Pepper Jack Cheese: Melts beautifully and gives a nice mild spice; Mexican blend cheese is a great alternative for less heat.
Corn: I use canned corn drained and rinsed for convenience, but fresh or frozen works just as well.
Feta or Cotija Cheese: Crumbled on top for saltiness and that signature street corn flavor.
Jalapeño: For that punch of fresh heat — I keep the seeds in when I want it spicy, but you can remove them if preferred.
Red Onion: Adds a crisp bite and some sharpness that cuts through the creaminess.
Cilantro: The fresh herb that ties it all together with its bright, herbal note.

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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 dip is a fantastic base for you to get creative. I often tweak it depending on who I’m feeding or what I have in the fridge, and honestly, that’s part of the fun.

Variation: Once, I swapped the jalapeño for a milder poblano pepper — loved the smoky depth it added without too much heat.
Dairy-Free Twist: I’ve experimented with dairy-free cream cheese and mayo, and it still tastes terrific — just a bit lighter.
Extra Crunch: Toss in some roasted pepitas on top for texture; it’s a game-changer.

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

A clear glass bowl filled with a creamy mixture that has a thick texture, mostly white with small yellow corn kernels and bits of green herbs mixed throughout. There are scattered small pieces of purple bits, likely onion, adding more color. A white spatula with a gold handle rests inside the bowl, slightly lifted, showing the mixture's thickness. The bowl sits on a white marbled surface with subtle gray veins that contrast softly with the mixture inside. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Blend the Creamy Base

Start by preheating your oven to 350°F and prepping a 9x13-inch baking dish with nonstick spray — this helps the dip not stick and makes cleanup way easier. Then, pop your cream cheese, sour cream, minced garlic, hot sauce, lime juice, and half the shredded cheese into a blender or mixer. Blend until completely smooth and creamy. This step ensures your dip has that silky texture that everyone loves.

Step 2: Fold in the Veggies and Cheeses

Pour your creamy mixture into a large bowl and add the remaining cheese, drained corn, crumbled feta, chopped jalapeño, red onion, and cilantro. Gently stir everything together so all those flavors mingle but you don’t crush the corn. This part is fun because you can sneak a little taste and adjust seasoning!

Step 3: Bake Until Hot and Bubbly

Transfer the mixture to your prepared dish and sprinkle extra cheese on top if you like it cheesy and golden. Bake for about 15-20 minutes or until the dip is bubbly and warmed through. You’ll know it’s ready when you see the edges start to brown and the aroma fills the kitchen. Serve warm with your favorite chips or veggies!

Top Tip

From my many batches of making this dip, a few tweaks have made all the difference, so let me share what works best for ensuring your Mexican Street Corn Dip Recipes Recipe turns out perfectly every time.

Use Room Temp Cream Cheese: It blends more smoothly and makes the dip creamier — cold blocks can lead to lumps.
Don’t Skip Rinsing Canned Corn: This removes excess sodium and any canning liquid taste, keeping your dip bright and fresh.
Balance Your Heat: Taste the dip before baking and adjust the hot sauce or jalapeño to your spice comfort zone.
Give It a Rest: Let the dip chill slightly after baking to thicken up and develop flavors — it’s worth the wait.

How to Serve Mexican Street Corn Dip Recipes Recipe

Mexican street corn dip - Serving Suggestion

Garnishes

I love finishing the dip with a sprinkling of extra cilantro and crumbled feta or Cotija for that salty pop. A few dashes of hot sauce or a pinch of smoked paprika on top add a beautiful color and boost the spice if you like it. Don’t underestimate the power of those small touches!

Side Dishes

This dip pairs beautifully with tortilla chips, but I also enjoy it with crunchy veggie sticks like jicama, cucumber, or bell pepper for a lighter option. If you’re hosting a bigger meal, quesadillas and grilled meats balance the richness of this dip wonderfully.

Creative Ways to Present

For parties, I’ve served this dip layered in individual mini ramekins topped with fresh cilantro leaves and tiny jalapeño slices — so cute and perfect for portion control. Another fun idea is stuffing mini bell peppers with the dip or using it as a topping for loaded nachos for some extra flair.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover dip in an airtight container in the refrigerator. It holds up well for 3-4 days and actually tastes even better the next day when the flavors have melded. Just give it a good stir before reheating.

Freezing

I’ve frozen this dip a couple of times with decent results — just thaw overnight in the fridge and stir well to recombine any separation. It’s best to freeze in smaller portions for easy defrosting.

Reheating

To reheat, I recommend warming the dip gently in the oven at 325°F for about 10-15 minutes or in the microwave in 30-second bursts, stirring in between. Avoid overheating to keep the cheese creamy and prevent the dip from drying out.

Frequently Asked Questions:

Can I use fresh corn instead of canned for the Mexican Street Corn Dip Recipes Recipe?

Absolutely! Fresh corn adds a wonderful sweetness and texture. Just char or sauté the kernels slightly before mixing them in to get that authentic elote flavor.

What can I use if I don’t have Cotija cheese?

Feta cheese is a great substitute and works well in this recipe by adding that salty, tangy punch similar to Cotija. Just crumble it on top as usual.

Can I make this Mexican Street Corn Dip Recipes Recipe ahead of time?

Yes! You can mix everything up and refrigerate it unbaked for a few hours or overnight. Just pop it in the oven when you’re ready to serve.

How spicy is this dip?

The spiciness depends on your jalapeño and hot sauce choices. You can control heat by removing jalapeño seeds or using milder hot sauces. Taste before baking to get it just right!

Final Thoughts

This Mexican Street Corn Dip Recipes Recipe is one of those dishes that feels like an instant party starter and a comforting snack rolled into one. Every time I bring it out, I get requests for the recipe, and it’s honestly because it’s flavorful, quick, and totally addictive. I can’t wait for you to try it and make it your own — you’ll be sharing it with friends again and again.