This Mexican street corn dip is the creamiest dip recipe filled with charred sweet corn, hot melty cheeses, chili, and lime. I love making a big batch of spicy elote dip to serve with tortilla chips in the summertime. It’s perfect for parties!

Looking for more cheese dip ideas? Try this baked Mexican cheese dip and my crock pot queso dip.

 

My easy street corn dip recipe turns traditional Mexican street corn into an ooey-gooey, oven-baked party dip. Also called elote dip, I love how every bite is filled with juicy sweet corn, the creamiest melty cheese, and a zesty lime and chili kick. This dip is my go-to appetizer for barbecues, potlucks, and game days. It’s always guaranteed to get the fiesta started!

Why You’ll Love This Mexican Street Corn Dip

• Zesty, cheesy flavor. This recipe puts a Tex-Mex spin on my cheesy corn dip. This version keeps the jalapeños and brings more street corn-inspired ingredients into the mix with chili powder, cotija cheese, and fresh lime juice. It’s creamy, zesty, and a little spicy. Seriously delicious!
• All occasions. Whenever I have a potluck or game day party invite, this street corn dip is my plus one! It’s always a hit. I mean, it’s pretty hard to resist a hot skillet of bubbling, corn-filled cheese, paired with crunchy tortilla chips.
• Quick and easy. Making this dip is as easy as throwing your ingredients into a bowl, giving them a mix, and then baking the dip in a hot oven. It’s ready for the appetizer table in about 30 minutes.

What Is Street Corn?

Street corn, also called Mexican elote, is a type of Mexican corn on the cob. The cob is smothered with a mayo-sour cream sauce, rolled in cotija cheese, and sprinkled with fresh chopped cilantro. Like street tacos, street corn is a popular food truck fare, hence the name. 

Ingredients You’ll Need

Here are my notes on what goes into this Mexican street corn dip. The ingredients are actually so simple! Scroll to the recipe card for a printable list with the full amounts.

• Corn – I use frozen sweet corn, but you can use canned or cooked fresh corn kernels, too. I’ll sometimes shave the kernels from Instant Pot corn on the cob. If you’re using canned corn, make sure to drain and rinse the kernels well beforehand.
• Cream Cheese – The best cream cheese for dip recipes like hot crab dip and this street corn dip is the kind that comes in 8-ounce bricks (not the bagel smear kind that comes in tubs).
• Sour Cream – You can substitute sour cream with Greek yogurt or mayonnaise if needed.
• Shredded Cheese – I use shredded cheddar, but any shreddable, melty cheese works here. Other good options are grated provolone, gouda, or a Mexican cheese blend. For the best results, grate the cheese fresh from the block.
• Cotija Cheese – This is a specialty crumbly Mexican cheese, similar to feta (feta actually makes a very good substitute).
• Jalapeño – Finely chopped jalapeño peppers, or another spicy chili pepper. You can skip the chilies if you prefer a milder dip.
• Lime – Freshly squeezed lime juice is best, but bottled will work in a pinch.
• Chili Powder – A bit of chili powder gives the dip a little extra somethin’ somethin’. If you don’t have chili powder, feel free to swap in another Tex-Mex seasoning blend like fajita seasoning or taco seasoning.

How to Make Street Corn Dip (Elote Dip)

Before you can bake this dip, there’s a small amount of prep that takes place outside of the oven. Below are the quick steps. Scroll down to the recipe card for printable instructions.

• Cook. First, saute frozen corn kernels with chopped jalapeños to get the veggies a little charred.
• Combine. Add your cooked corn, chilies, and the rest of the ingredients to a bowl. Give it a good stir.
• Bake. Scoop the mixture into an oven-safe dish, sprinkle over some extra cheese, and bake at 350ºF for 30 minutes. Once the dip is hot and bubbly, serve with tortilla chips.

Crock Pot Directions

Alternatively, you can make your street corn dip in the crockpot instead! Saute the corn and jalapeños, mix the ingredients as directed, and add everything to a crock pot or slow cooker. Cook on Low for 2 hours, until hot throughout.

Recipe Tips

• Serve hot or cold. This street corn dip is delicious as an ooey-gooey warm dip, but I also love to serve it cold in the summer. In this case, I simply stir it all together and skip the heating part.
• Saute the corn. Lightly cook the sweet corn kernels to char them a little before mixing them into the dip. It really makes a difference and brings out the flavor. You can also trim the kernels from grilled corn on the cob.
• Bulk it up. I’ll sometimes make this dip even heartier by stirring in shredded chicken, pulled beef (like this Mexican shredded beef), or pork carnitas. It’s a great excuse to use up leftovers.

Serving Suggestions

This street corn dip is a flavor-loaded party appetizer paired with homemade tortilla chips, crackers, or crudités like carrot sticks and other veggies for dipping. I’m always taking it along to summer cookouts and potlucks! As a family meal, I’ll serve street corn dip and chips as a starter with flank steak tacos and guacamole on Cinco de Mayo. We also enjoy this dip with more tasty snacks like nachos and flautas, or these fun taco cups. It’s perfect washed down with a beer margarita!

How to Store and Reheat

• Refrigerate. Store this dip covered airtight in the fridge for 3-4 days. 
• Reheat. The best way to warm up your elote dip is to cover it with foil at place it into a 350ºF oven until it’s hot throughout. You can also enjoy it cold.

More Dip Recipes

• Refried Bean Dip
• Taco Dip 
• Green Chili Enchilada Dip
• Artichoke Jalapeno Dip

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