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, or Cotija cheese); 1 jalapeno pepper (chopped, seeds optional for spice level); 2 tbsp chopped red onion; ½ cup chopped fresh cilantro

There’s just something irresistibly creamy, smoky, and tangy about this Mexican Street Corn Dip Recipe that makes it the star of any gathering. It’s like having the best of street corn in one cheesy, cozy dip—perfect for sharing or savoring solo.

A white bowl filled with a creamy dip showing a golden browned top layer, scattered with bright yellow corn kernels and small pieces of red onion. On top, there are rounds of fresh green jalapeño slices and a pile of green cilantro leaves on one side. The dip is thick and creamy with a soft texture, covered partially with white crumbles of cheese. Around the dip, some yellow tortilla chips are dipped in, holding the creamy mixture and corn. The background is 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

I remember the first time I made this Mexican Street Corn Dip Recipe—it was for a casual game night, and it disappeared faster than I could say “pass me another chip.” The balance of garlic, lime, and spice mixed with creamy cheeses is what makes this dip truly stand out.

Creamy & Flavor-Packed: Combines smooth cream cheese with tangy feta and spicy jalapeño for layers of flavor you’ll crave.
Fast & Easy: Whips up in about 25 minutes—ideal for last-minute hosting or a quick snack fix.
Customizable Heat Level: You control the spice by adjusting jalapeño seeds or hot sauce, so everyone enjoys it just right.
Perfect Crowd Pleaser: Great for parties, potlucks, or even a cozy night in with family.

Ingredients & Why They Work

This Mexican Street Corn Dip Recipe shines because of its carefully chosen ingredients that bring authentic elote flavors to your table. Each element plays its part—from creamy to spicy to tangy—making this dip so memorable. Here’s why each ingredient is key and a few tips on picking the best:

Flat lay of two bricks of fresh cream cheese, a small white bowl of sour cream, two whole garlic cloves, a small white bowl of bright red hot sauce, half a fresh lime cut in half, a small white bowl filled with shredded pepper jack cheese, a small white bowl of freshly drained yellow corn kernels, a small white bowl of crumbled white feta cheese, one whole green jalapeño pepper, a small white bowl of chopped red onion, a small white bowl of chopped fresh cilantro leaves, all arranged in perfect symmetry 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: Gives a rich, creamy base and binds everything together; I find low-fat works great without losing that luscious texture.
Sour Cream: Adds tang and lightness; I’ve also swapped in Greek yogurt with no issue when I wanted extra protein.
Garlic: Freshly minced for that vibrant punch—don’t skimp here!
Hot Sauce: Brings the heat and depth; use your favorite brand for personalized flavor.
Lime Juice: Fresh squeezed to brighten and balance the richness with citrus zing.
Pepper Jack Cheese: Melts beautifully and adds a gentle spice; Mexican blend cheese is a mellow alternative.
Corn: Canned works fine for convenience, just rinse well to reduce the syrupy taste; fresh or frozen thawed corn brings added sweetness.
Feta Cheese: Crumbled for saltiness and a tangy bite; Cotija is the more traditional choice if you can find it.
Jalapeño: Fresh and chopped for heat; leave seeds in if you want that kick, or remove for milder flavor.
Red Onion: Adds a crisp sharpness that contrasts creamy elements.
Fresh Cilantro: Bright and herbal, it finishes this dip with fresh vibrancy you’ll notice immediately.

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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 so adaptable! I love tweaking it based on who I’m serving or what I have on hand. Sometimes I boost the spice level, and other times I make it super mild for my kids. Feel free to make it your own—it's hard to go wrong.

Spicy Variation: One time, I left the jalapeño seeds in and doubled the hot sauce—it was a hit at a spicy food potluck, with plenty of “wow” reactions.
Cheese Swap: If you want a creamier dip, adding some shredded mozzarella along with the pepper jack mixes up the texture nicely.
Dairy-Free Version: I’ve experimented with vegan cream cheese and sour cream alternatives—still delicious, just a slightly different vibe.
Roasted Corn: Roasting fresh corn before mixing adds a smoky depth worth trying for a more authentic touch.

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

A clear glass bowl filled with a creamy, thick white mixture that contains small yellow corn pieces and bits of green herbs, with some tiny red pieces mixed inside. A white spatula with a gold handle is resting inside the bowl, partially covered in the creamy mixture. The bowl is placed on a surface with a white marbled texture. The lighting is bright and natural, showing the texture and colors clearly. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Blend the Creamy Base

Start by preheating the oven to 350°F and spraying your 9x13-inch baking dish with nonstick spray—it makes cleanup a breeze. Then toss your room-temperature cream cheese, sour cream, minced garlic, hot sauce, and fresh lime juice into a high-powered blender or mixer. Add half the shredded pepper jack cheese too. Blend until the mixture is smooth and creamy. Trust me, blending it well makes the dip silkier and helps distribute all those flavors evenly.

Step 2: Mix in the Corn and Cheeses

Dump your creamy base into a large mixing bowl, then fold in the remaining cheese, drained corn, crumbled feta, diced jalapeño, chopped red onion, and fresh cilantro. Stir gently but thoroughly—you want every bite loaded with a little bit of everything.

Step 3: Bake to Gooey Perfection

Pour the mixture into the prepared baking dish, smoothing it out evenly. If you’re feeling extra cheesy (and who isn’t?), sprinkle a bit more shredded cheese on top before placing it in the oven. Bake for 15-20 minutes until the dip is hot and bubbling around the edges.

Step 4: Garnish and Serve

Once baked, garnish with extra crumbled feta, fresh cilantro, and a few dashes of hot sauce for a bright, finishing touch. Then, grab some sturdy chips, tortillas, or veggie sticks and dive in!

Top Tip

Over the years, I’ve learned that the secret to the best Mexican Street Corn Dip Recipe is balancing moisture and spice—too much liquid from corn or too little spice can dull the flavor.

Drain Corn Thoroughly: I always rinse and drain canned corn well to prevent the dip from becoming watery.
Fresh Jalapeños Matter: Using fresh jalapeños rather than dried hot spices gives the dip vibrant heat and crunch.
Room Temperature Ingredients: Let the cream cheese soften before blending—it helps everything mix without lumps.
Don't Overbake: Watch your dip around the 15-minute mark; overbaking can make it dry rather than creamy.

How to Serve Mexican Street Corn Dip Recipe

Mexican street corn - Serving Suggestion

Garnishes

I like to keep garnishes simple and fresh. Extra crumbled feta and cilantro add bursts of flavor and look vibrant against the golden dip. A squeeze of lime or a sprinkle of smoked paprika also makes a beautiful pop of color and zest.

Side Dishes

This dip pairs wonderfully with a crisp green salad, grilled meats, or just a bowl of crunchy tortilla chips. I often serve it alongside black bean salsa or guacamole to keep the flavors bright and varied.

Creative Ways to Present

For special occasions, try serving this dip inside mini hollowed-out bell peppers or in small ramekins for individual portions. Another fun idea I’ve tried is layering the dip with crushed chili lime chips in a clear dish for a festive, colorful presentation.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover Mexican Street Corn Dip Recipe in an airtight container in the fridge for up to 3 days. It actually tastes great cold or warm—perfect for that next-day snack craving.

Freezing

I’ve frozen this dip once or twice with decent results. Freeze it in a sealed container and thaw overnight in the fridge before reheating. Just note the texture might be a bit softer, so stir well after warming.

Reheating

Reheat leftovers gently in a microwave or a low oven (325°F) until warm and bubbly. I add a splash of milk or a few more cheese shreds to restore creaminess if it looks a bit dry.

Frequently Asked Questions:

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

Absolutely! Fresh corn adds a sweeter, slightly crunchy texture. I like to char the kernels on a skillet first for a smoky depth. Just adjust moisture levels since fresh corn holds more juice.

How spicy is this Mexican Street Corn Dip Recipe?

The heat mostly depends on your jalapeño and hot sauce choice. Leaving the seeds in the jalapeño amps the spice, while removing them keeps it gentle. I always recommend starting mild and adding more heat gradually!

Can I make this dip ahead of time?

Yes! Prepare the dip mixture and refrigerate it unbaked for up to 24 hours. Before serving, bake it fresh for that melty, bubbly goodness. Just be sure to bring it to room temperature before baking if chilled.

What do you recommend for dipping?

Tortilla chips are classic and crunchy, but you can also use sturdy veggie sticks like bell peppers, cucumber, or jicama. Toasted pita or baguette slices work well too for a more filling option.

Final Thoughts

This Mexican Street Corn Dip Recipe is one of those dishes that feels like a warm hug from your favorite street cart—but in dip form. It’s creamy, tangy, and just spicy enough to keep you coming back for more. Whether it’s a game day, movie night, or casual gathering, you’ll find it’s the perfect grab-and-go treat. Give it a try—I promise, once you make it, it’ll quickly become your new go-to dip for everything fun and flavorful.