If you love the vibrant flavors of Mexican street food, then you are going to fall head over heels for this Mexican Street Corn Dip (Elote Dip) Recipe. It perfectly captures the spirit of classic elote with its creamy, tangy, and spicy notes all blended into one irresistible dip. This dish transforms simple ingredients like corn, cheese, and lime into a party-ready appetizer that’s bursting with texture and flavor. Whether you’re hosting a game day gathering or just want a cozy snack with friends, this dip will steal the show every time.
Ingredients You’ll Need
The beauty of this Mexican Street Corn Dip (Elote Dip) Recipe lies in its uncomplicated ingredient list, each chosen for maximum impact. From rich cream cheese providing a velvety base to fresh lime juice adding a zingy brightness, every component layers in perfect harmony. Here’s everything you need to whip up this creamy, spicy delight:
- 16 oz. low-fat cream cheese: Provides the smooth and creamy foundation for the dip, so bring it to room temperature for easy mixing.
- ½ cup sour cream: Adds tang and lightness; you can substitute with Greek yogurt or mayo for a twist on creaminess.
- 2 cloves garlic (minced): Infuses the dip with a rich, savory depth that’s essential for authentic flavor.
- 2 tbsp hot sauce: Offers just the right kick of heat to brighten the dish without overpowering it.
- 2 tbsp fresh lime juice: Freshly squeezed lime juice gives the dip a refreshing citrus punch.
- 2 cups freshly shredded pepper jack cheese: Pepper jack brings a melty, spicy note; for milder taste, use Mexican blend cheese.
- 30 oz. canned corn (drained and rinsed): Sweet corn is the star ingredient, delivering that classic elote texture and flavor.
- 4 oz. low-fat feta cheese: Crumbled feta adds a salty tang similar to Cotija cheese, a traditional elote topping.
- 1 jalapeno pepper (chopped): Adds fresh heat; keep seeds for more spice or remove them if you prefer mild.
- 2 tbsp chopped red onion: Provides subtle sharpness and color contrast in every bite.
- ½ cup chopped fresh cilantro: Bright, herbaceous cilantro lifts the dip with its unmistakable Mexican flair.
How to Make Mexican Street Corn Dip (Elote Dip) Recipe
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F and giving a 9×13-inch baking dish a quick spray with nonstick spray. This helps the dip bake evenly without sticking, setting the stage for a perfect cheesy crust.
Step 2: Blend the Creamy Base
Into a high-powered blender or mixer, add the cream cheese, sour cream, minced garlic, hot sauce, fresh lime juice, and 1 cup of shredded pepper jack cheese. Blend everything together until you have a smooth, luscious mixture. This step ensures that every spoonful of dip will be creamy and bursting with flavor.
Step 3: Combine the Corn and Other Fresh Ingredients
Transfer the blended base into a large bowl and fold in the remaining cup of shredded cheese, well-drained corn, crumbled feta, chopped jalapeno, red onion, and cilantro. Stir gently but thoroughly until everything is evenly incorporated. This combination delivers textural contrasts—creamy, crunchy, and fresh—that keep every bite interesting.
Step 4: Bake to Perfection
Pour the combined mixture into your prepared baking dish. If you’re feeling extra cheesy, sprinkle on a little more shredded cheese on top. Bake for 15 to 20 minutes, until the dip is hot, bubbly, and golden around the edges. The aroma that fills your kitchen will be irresistible and a sure sign your dip is ready to enjoy.
Step 5: Garnish and Serve
Once baked, add a sprinkle of fresh cilantro, more crumbled feta, and a drizzle of hot sauce to give it that final pop of color and flavor. This not only looks stunning but also echoes the authentic toppings found on Mexican street corn.
How to Serve Mexican Street Corn Dip (Elote Dip) Recipe
Garnishes
Garnishing your Mexican Street Corn Dip (Elote Dip) Recipe with an extra handful of cilantro and crumbled feta makes a beautiful presentation and enhances flavor. A light drizzle of your favorite hot sauce or a squeeze of fresh lime juice on top can add a little more zing as well. Toasted chili powder or smoked paprika sprinkled over the surface are also fun finishing touches if you want extra depth.
Side Dishes
This dip shines best paired with crunchy tortilla chips, warm pita wedges, or even crisp vegetable sticks like jicama, cucumber, or bell peppers. For a fun twist, try serving it alongside grilled meats or tacos for a more filling meal experience. It’s versatile enough to complement any casual fiesta atmosphere.
Creative Ways to Present
If you want to elevate your hosting game, serve the dip in a hollowed-out mini pumpkin or a decorative ceramic bowl. You can also portion it into small individual ramekins for a personalized appetizer option. Another fun idea is spreading the dip on toasted baguette slices and serving it as crostini. Presentation options are endless and guaranteed to impress!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Mexican Street Corn Dip (Elote Dip) Recipe in an airtight container in the refrigerator. It will keep beautifully for up to 3 days. The flavors tend to meld even more after sitting, making the leftovers just as delicious, if not better, than freshly made.
Freezing
While this dip tastes best fresh, you can freeze it for up to 1 month. Use a freezer-safe container and leave some room for expansion. When ready to enjoy, thaw it overnight in the fridge before reheating. Keep in mind the texture of the cheeses might shift slightly after freezing, but the flavor remains fantastic.
Reheating
Reheat leftover dip gently in a 350°F oven until warmed through and bubbly again, about 10-15 minutes. You could also warm individual servings in the microwave, stirring halfway through to ensure even heating. Adding a small splash of sour cream or cream cheese before reheating can keep it creamy and smooth.
FAQs
Can I use fresh corn instead of canned?
Absolutely! Fresh corn adds a lovely sweetness and texture. Just cook and cut the kernels off the cob, then use about the same quantity as the canned corn. Frozen corn also works well when thawed and drained thoroughly.
What if I want it less spicy?
Simply remove the jalapeno seeds and reduce or omit the hot sauce to suit your taste. You can also substitute pepper jack cheese with a mild Mexican blend for a gentler flavor profile.
Can I make this dip vegan or dairy-free?
Yes, with a few substitutions! Use dairy-free cream cheese and sour cream alternatives, and pick a vegan cheese that melts well. Adjust seasoning to taste, and you’ll have a plant-based version that’s just as flavorful.
Is it possible to make this dip ahead for a party?
Definitely! Prepare the dip up to the baking step and refrigerate it covered for up to 24 hours. When guests arrive, bake it fresh and garnish right before serving to keep it warm and bubbly.
What can I serve instead of chips for dipping?
Try fresh veggies like celery sticks, carrot rounds, or bell pepper strips for a crunchy, lighter option. Toasted bread, crackers, or even crispy bacon strips can also be wonderful dippers to mix things up.
Final Thoughts
Trust me, once you try this Mexican Street Corn Dip (Elote Dip) Recipe, it will become your go-to for entertaining or cozy nights in. It’s easy to make, full of bright and bold flavors, and feels like a little celebration in every bite. So grab your ingredients, invite your favorite people over, and prepare to enjoy a dish that’s truly a crowd-pleaser. You won’t regret making this delicious dip a regular part of your recipe repertoire!
Print
Mexican Street Corn Dip (Elote Dip) Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Description
This Mexican Street Corn Dip, also known as Elote Dip, is a creamy, spicy, and cheesy appetizer perfect for parties and gatherings. It combines the flavors of corn, jalapeno, fresh lime, and a blend of cheeses baked to bubbly perfection, delivering the classic taste of Mexican street corn in a convenient dip form.
Ingredients
Base
- 16 oz. low-fat cream cheese (room temperature, 2 bricks)
- ½ cup sour cream (Greek yogurt and mayo also work)
- 2 cloves garlic (minced)
- 2 tbsp hot sauce
- 2 tbsp fresh lime juice (from 1 lime)
Cheeses
- 2 cups freshly shredded pepper jack cheese (divided, or Mexican blend cheese for a milder flavor)
- 4 oz. low-fat feta cheese (or Cotija cheese, crumbled)
Vegetables and Herbs
- 30 oz. canned corn (fully drained and rinsed, 2 cans; fresh or defrosted frozen also work)
- 1 jalapeno pepper (chopped; leave seeds in for extra spice or remove for milder flavor)
- 2 tbsp chopped red onion
- ½ cup chopped fresh cilantro
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray and set aside to prevent sticking.
- Blend Base Mixture: In a high-powered blender or mixer, combine the cream cheese, sour cream, minced garlic, hot sauce, fresh lime juice, and 1 cup of shredded pepper jack cheese. Blend until the mixture is smooth and fully combined.
- Combine Ingredients: Transfer the cream cheese mixture into a large mixing bowl. Add the remaining 1 cup of shredded pepper jack cheese, the fully drained and rinsed corn, crumbled feta cheese, chopped jalapeno, chopped red onion, and fresh cilantro. Stir well until all ingredients are evenly incorporated.
- Prepare to Bake: Pour the combined mixture into the prepared 9×13-inch baking dish. If desired, sprinkle additional shredded cheese on top for extra cheesiness.
- Bake and Serve: Place the baking dish in the oven and bake for 15-20 minutes, or until the cheese is hot, melted, and bubbly. Remove from oven and garnish with extra cilantro, feta cheese, and hot sauce to taste. Serve warm with chips or vegetables for dipping.
Notes
- For a creamier dip, substitute sour cream with Greek yogurt or mayo.
- Adjust jalapeno seed content to control the spice level.
- Fresh corn can be used in place of canned corn for added sweetness and texture.
- Use Cotija cheese instead of feta for a more authentic Mexican flavor.
- This dip can be prepared ahead and refrigerated; bake just before serving.
