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; 2 cloves garlic (minced); 2 tbsp hot sauce; 2 tbsp fresh lime juice (from 1 lime); 2 cups freshly shredded pepper jack cheese (divided); 30 oz. canned corn (fully drained and rinsed, 2 cans); 4 oz. low-fat feta cheese (crumbled); 1 jalapeno pepper (chopped, seeds optional); 2 tbsp chopped red onion; ½ cup chopped fresh cilantro

There’s something utterly addictive about creamy, spicy, and tangy dips that make every gathering immediately festive. This Mexican Street Corn Dip recipe captures all those vibrant flavors of classic elote, but in a crowd-pleasing dip form that’s perfect for sharing—and trust me, it’ll disappear fast at your next party.

The dish is a white bowl filled with a creamy, baked dip that has a slightly browned top layer. The dip base is light yellow with visible melted cheese and small chunks of corn scattered across the top. Thin slices of green jalapeño peppers and small pieces of red onion are spread on the dip. On one side, there is a bunch of fresh green cilantro leaves covering a part of the dip. Several yellow tortilla chips are dipped into the creamy mixture, some topped with the dip, corn, and jalapeño slices. Crumbled white cheese is sprinkled on top of the dip. The bowl is placed on a white marbled surface. 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

Let me tell you why this dip has become a staple in my kitchen: it’s creamy, zesty, and packs that smoky, spicy punch that mimics street-style Mexican corn but is way easier to dig into. Plus, it’s ridiculously forgiving and easy to make.

Ultimate Comfort: Combining cream cheese, feta, and pepper jack creates a luscious dip that melts in your mouth with every bite.
Bold Flavors: Fresh jalapeño heat and lime juice brighten the dip, keeping it fresh without overwhelming your palate.
Super Versatile: Whether you’re serving it at a party or just craving a snack, it pairs beautifully with chips, veggies, or even grilled meats.
Easy to Customize: You can dial up or down the spice, swap cheeses, or make it lighter—all without losing its signature flavor.

Ingredients & Why They Work

Every ingredient in this Mexican Street Corn Dip recipe plays a crucial role in balancing creaminess, spice, and brightness. I always recommend fresh cilantro and lime juice for that authentic zing, and don’t skip the jalapeños unless you really need to tame the heat.

Flat lay of two bricks of fresh cream cheese, a small white bowl of sour cream, two whole cloves of garlic, a small white bowl of bright red hot sauce, a small white bowl of freshly squeezed lime juice, a small heap of shredded pepper jack cheese, a small white bowl filled with fresh yellow corn kernels, a small white bowl of crumbled feta cheese, one whole green jalapeño pepper, a small white bowl of chopped red onion, and a small bunch of fresh cilantro leaves, all arranged with perfect symmetry in simple white ceramic bowls and dishes, 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: Adds silky smoothness and body to your dip—room temperature helps it blend seamlessly.
Sour Cream: Brings slight tanginess and softens richness; Greek yogurt or mayo works too for a twist.
Garlic: Fresh minced garlic sharpens the flavor and complements the spicy elements nicely.
Hot Sauce: A quick punch of smoky heat; choose your favorite brand depending on your spice tolerance.
Lime Juice: Essential for bright acidity—it lifts all the flavors and keeps things fresh.
Pepper Jack Cheese: Offers melty cheesiness with a mild kick; Mexican blend cheese is great if you want less heat.
Corn: Canned works great for convenience, but fresh or frozen are stellar when in season.
Feta Cheese: Crumbled feta provides a salty, tangy contrast; Cotija cheese is the traditional choice if you can find it.
Jalapeño: Adjust the heat level by including seeds or not—this is your spice dial.
Red Onion: Adds crunch and sharpness to balance the creamy dip.
Cilantro: Fresh cilantro finishes the dish with its vibrant herbaceous 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

One of my favorite things about this Mexican Street Corn Dip recipe is how easy it is to customize. Over time, I’ve learned a few tweaks that keep it fresh for different occasions—and you should totally play around with it too!

Variation: I once swapped out the jalapeños for a roasted poblano pepper, which gave the dip a smoky depth without too much heat—it was a big hit with friends who are spice-sensitive.
Vegan Version: Try dairy-free cream cheese and vegan cheese alternatives; just add a pinch more lime juice for tanginess.
Extra Zing: Add a sprinkle of smoked paprika or chipotle powder for a smoky fire that amps up the flavor profile.
Chunky Style: Leave the corn slightly less blended if you prefer more texture—it’s a personal favorite of mine that adds a nice rustic feel.

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

Step 1: Prep and Blend the Base

First things first—preheat your oven to 350°F and get a 9x13-inch baking dish ready with some nonstick spray. This prevents sticking and means less mess later. In a powerful blender or mixer, combine the room-temp cream cheese, sour cream, minced garlic, hot sauce, lime juice, and half of your shredded cheese. Blend until it’s completely smooth and creamy. If your cream cheese is too cold, this can get lumpy, so be patient or soften further if needed.

Step 2: Stir in the Goodies

Transfer the blended base into a large bowl. Now stir in the remaining shredded cheese, drained corn, crumbled feta, chopped jalapeño, red onion, and fresh cilantro. This is where the magic happens—the colors come alive, and your kitchen starts smelling amazing. Mix gently but thoroughly so everything is evenly combined.

Step 3: Bake It to Perfection

Pour your dip into the prepared baking dish and, if you want, sprinkle a bit more cheese over the top for that glorious golden crust. Bake for about 15-20 minutes until it’s hot and bubbly. Keep an eye so the edges don’t brown too much. When it’s done, garnish with extra cilantro, crumbled feta, and a dash of hot sauce to impress your guests.

Top Tip

I’ve made this dip more times than I can count, and I’ve realized that little tweaks make all the difference. Here are some tips I wish I’d known before my first batch!

Softened Cream Cheese: Always bring cream cheese to room temperature to avoid lumps in your dip base—patience here pays off.
Drain Corn Well: Excess liquid from canned corn can make your dip watery; a good rinse and thorough draining is key.
Balance the Heat: If you want spice but not too much, remove seeds from jalapeños first—easy to do with the tip of a spoon.
Watch the Bake Time: Baking just until bubbly keeps the dip creamy—overbaking can dry it out.

How to Serve Mexican Street Corn Dip recipe

Garnishes

I’m a huge fan of topping this dip with a little extra crumbled feta or Cotija cheese and freshly chopped cilantro. Sometimes I drizzle a tiny bit more hot sauce on top for a pop of color and heat—makes it look extra special.

Side Dishes

For me, this dip shines with classic tortilla chips, but don’t be shy to serve it alongside veggie sticks like cucumber, bell pepper strips, or jicama for a fresh crunch. I also love pairing it with grilled chicken or steak for a taco night twist.

Creative Ways to Present

Hosting a game day or casual party? Serve this dip in a hollowed-out mini pumpkin or a bread bowl for a festive touch. Layering it in small mason jars with a sprinkle of cheese and cilantro inside gives it a fun, grab-and-go vibe too.

Make Ahead and Storage

Storing Leftovers

After dinner, let your Mexican Street Corn Dip cool, then cover tightly with plastic wrap or transfer to an airtight container. It keeps beautifully in the fridge for 3-4 days, just remember to give it a good stir before reheating.

Freezing

While I haven’t frozen it myself often, this dip can freeze well in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently to avoid cheese separation.

Reheating

The best way I’ve found to reheat is in a low oven (around 325°F) until warmed through, or microwaving in short bursts with stirring in between. This helps keep it creamy without drying out or curdling.

Frequently Asked Questions:

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

Absolutely! Fresh corn adds an amazing sweetness and texture to this dip. Just cook it briefly before adding or roast it for extra smoky flavor. Frozen corn, defrosted and drained, works great too.

What can I substitute for the cream cheese in this dip?

Sour cream or Greek yogurt alone won’t be as thick, but you can combine them with mayo to mimic cream cheese’s texture. There are also dairy-free cream cheese alternatives available if you need a vegan version.

How spicy is this Mexican Street Corn Dip recipe?

It generally has a moderate heat level thanks to the fresh jalapeño and hot sauce, but you can always reduce the spice by removing jalapeño seeds or cutting back on the hot sauce. For extra heat, you can add more jalapeños or a dash of cayenne pepper.

Can I prepare this Mexican Street Corn Dip recipe ahead of time?

Yes! You can mix up the dip a day ahead and refrigerate it. Just add the cheese topping right before baking. This makes it super convenient for parties or potlucks.

Final Thoughts

This Mexican Street Corn Dip recipe holds a special place in my snack rotation because it’s the perfect mix of indulgence and freshness. Every time I make it, I’m reminded how simple ingredients can come together to create something memorable—and I really want you to experience that joy too. So next time you want a dip that wows and satisfies, this should absolutely be your go-to. Promise you’ll thank me later!