This delicious Mexican Street Corn Dip recipe is the perfect party appetizer! Made with sweet corn, spices, cream cheese and creamy cotija cheese, it’s sure to be a hit at your next gathering.
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Do you love Mexican Street Corn? For years, I have been making the casserole version of the classic recipe and it makes an incredible side dish for any occasion! Now that I have added this creamy dip into rotation, my family is hooked! All the flavors you love of the corn recipe, with an added cream cheese addition! Creamy, cheesy, and addictive! Scoop it onto crackers, chips, or tortillas and serve for game day, parties, hosting, and more!
Jump to:
- Why You’ll Love this Easy Mexican Street Corn Dip
- Ingredients Needed to make Hot Mexican Street Corn Dip
- How to make Mexican Street Corn Dip with Cream Cheese
- Tips for Success
- Storing and Reheating Mexican Street Corn Dip
- Frequently Asked Questions
- More Dip Recipes to try
- More Mexican Recipe Appetizers
- Mexican Street Corn Dip Recipe
Why You’ll Love this Easy Mexican Street Corn Dip
- Cheesy and delicious– combining both cream cheese AND Cotija, you get a creamy dip that will satisfy any craving!
- Easy to make– this elotes dip uses ingredients that you may already have on hand and if not, they are easy to find and budget friendly.
- Perfect for any occasion– this spicy corn dip is perfect for parties, gatherings, Cinco de Mayo, game day, and more!
- Customizable– if you like heat, you can add in additional jalapenos, some hot sauce, etc. If you prefer things mild, you can scale down on the spices and additions. Have fun with it and make it your own based on desired taste!
Ingredients Needed to make Hot Mexican Street Corn Dip
Below is a brief overview of each ingredient needed to make this dip with corn. To see printable recipe card,scroll to the bottom of this post.
- Olive Oil– you’ll use this to roast the corn in a skillet.
- Corn– canned corn works best, just be sure to drain and rinse before using. If you prefer grilled corn, frozen corn, or fresh corn on the cob, that works too.
- Cream Cheese– this gives the dip its creamy consistency. Use a block of regular cream cheese that has been softened to room temperature.
- Sour Cream– this adds a tanginess and creaminess. Any brand works. You can also use plain Greek yogurt or Mexican crema if preferred.
- Mayonnaise– this is my favorite addition and one that you don’t want to omit. Not only does it add to the creaminess, but it adds tons of flavor. Use your favorite brand, Duke’s or Hellmann’s.
- Jalapeno– I love using a fresh jalapenos, feel free to remove seeds to remove spice level.
- Lime– fresh lime juice is best, you’ll need the juice from one medium lime.
- Fresh Cilantro– freshly chopped, plus additional for garnish.
- Chili Powder/ Paprika/ Cumin/ Garlic Powder/ Salt– these seasonings give the flavor its flavor and really kick it up to the next level. Feel free to increase or decrease amounts as preferred.
- Cotija Cheese– a Mexican cheese that’s salty, crumbly, and aged. It’s made from cow’s milk and is often used as a topping on dishes. In this dip, you’ll combine it with the cream cheese and also sprinkle some more on top before serving.
- Tortilla Chips– any brand size works! You can also use fresh tortillas, Doritos, Frito’s, or crackers.
How to make Mexican Street Corn Dip with Cream Cheese
- Add the cream cheese, mayonnaise, and sour cream to a medium mixing bowl. Mix using a hand mixer or stand mixer on low speed until smooth.
- Heat a large cast iron skillet over medium-high heat and add 1 tablespoon of oil. Once hot, add ¼ cup of corn. Cook until golden and slightly charred, then remove from the skillet for garnish.
- Heat the remaining oil and add the rest of the corn and chopped jalapeño. Cook for 5 minutes or until the corn is golden.
- Add the cream cheese mixture, cilantro, chili powder, paprika, cumin, garlic powder, salt, Cotija, and lime juice. Stir to combine and smooth into one layer. Heat until warmed through and bubbly.
- Remove from heat and garnish with charred corn, chopped cilantro, jalapeño, and Cotija cheese.
- Serve with chips and enjoy!
Tips for Success
- If Cotija Cheese is unavailable, you can use Feta Cheese or grated Parmesan cheese as a substitute.
- To bulk this up, you can add in some cooked chicken or Chorizo. This makes it a bit heartier and more of a “stick to your ribs” option.
- To make this in your slow cooker, add all ingredients to your crock-pot and cook on low for about 4 hours. If serving for a party, be sure to keep your slow cooker on the “keep warm” setting to not burn the corn elote dip.
- If trying to eat healthier, this warm corn dip is great with fresh veggies.
- Add in some red onions for more flavor. Either into the dip or sprinkled on top just before serving.
Storing and Reheating Mexican Street Corn Dip
- Allow leftovers to fully cool before placing in an airtight container. Keep in the refrigerator for up to 4 days.
- It is not recommended to freeze this dip as it has dairy in it and won’t thaw/reheat well.
- To reheat, you can warm in the oven until heated through, or use the microwave.
Frequently Asked Questions
Can I freeze this hot Mexicorn dip?
Unfortunately, it does not freeze well due to the dairy. I have found that as it thaws, it separates from the mayonnaise and sour cream, and becomes too liquid filled. I would only store in the fridge and use up within a few days.
What is best served with this elote appetizer?
My go to is tortilla chips! You can’t go wrong! However, my kids love taking tortillas and ripping them into small pieces to spread through the mixture and enjoy. Fresh veggies, crackers, chips, or tortillas all make great options.
What other cheeses can I use in place of the Cotija cheese?
Feta Cheese and Parmesan Cheese are great alternatives. You can also use Pepper Jack Cheese or a Mexican blend cheese if needed.
More Dip Recipes to try
- Easy Layered Nacho Dip
- Texas Trash Dip
- Creamy Layered Dip
- Best Ever White Queso
- Fried Pickle Ranch Dip
- Cowboy Queso Dip
More Mexican Recipe Appetizers
- Burrito Roll Up’s
- Restaurant Style Guacamole
- Taco Crescent Rolls
- Ground Beef Sheet Pan Quesadillas
- Taco Pizza Rolls
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Mexican Street Corn Dip Recipe
Ingredients
- 2 tablespoon olive oil
- 30 oz canned corn drained and rinsed
- 8 oz cream cheese room temperature
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 lime juiced
- 1 jalapeno chopped
- 2 tablespoon cilantro chopped
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ cup Cotija cheese
- tortilla chips
Instructions
- Add the cream cheese, mayonnaise, and sour cream to a medium mixing bowl. Mix using a hand mixer or stand mixer on low speed until smooth.
- Heat a large cast iron skillet over medium-high heat and add 1 tablespoon of oil. Once hot, add ¼ cup of corn. Cook until golden and slightly charred, then remove from the skillet for garnish.
- Heat the remaining oil and add the rest of the corn and chopped jalapeño. Cook for 5 minutes or until the corn is golden.
- Add the cream cheese mixture, cilantro, chili powder, paprika, cumin, garlic powder, salt, Cotija cheese, and lime juice. Mix to combine and smooth into one layer. Heat until warmed through and bubbly.
- Remove from heat and garnish with charred corn, chopped cilantro, jalapeño, and Cotija cheese.
- Serve with chips and enjoy!
Deb Dirksen says
The dip is very delicious & certainly calls up Mexican street corn!
I did pre-mix all the spices and the cotija cheese so that I only had to sprinkle all the pre-measured seasonings over the skillet contents. Definitely something new and yummy for our Super Bowl gathering!
Kristin says
Yay!! Love hearing that you enjoyed! It is a favorite in my house for sure!!