Name: Mexican Street Corn Dip
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 yellow onion (chopped finely); 1 tablespoon avocado oil ((or cooking oil)); 2 1/2 cups corn ((fresh cooked (grilled) corn is best - can also use canned, about 2 cans, divided)); 2 tablespoons chopped jalapeno ((optional)); salt and pepper ((to taste)); 2 teaspoons tajin ((or to taste, plus a little for garnish)); 8 ounces cream cheese ((softened)); 1 cup pepper jack cheese; 2 tablespoons hot sauce ((Tapatio, Cholula, Franks, or Valentinas -- or favorite hot sauce)); 1/2 cup sour cream; 1/2 cup mayo; 2 tablespoons fresh lime juice; 1/2 cup fresh cilantro ((chopped)); 1/2 cup Cotija cheese ((crumbled))

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This Mexican Street Corn dip brings traditional “elote” flavors into a dip that is easy to make and fun to serve. It is creamy, crunchy, and bursting with delicious flavor!

Jump to Recipe

My kids are absolute corn fanatics. They love anything with corn in it and even if it doesn’t belong in it, they will ask to put corn in it. No joke. My kids even ask for it in their mac and cheese or as a side with spaghetti. When it comes to dips, the ones with corn are their favorite and this one is no exception. When I made this for a get together with friends the other night it was the first dip that was completely scraped clean. If you are a fan of corn, especially Mexican street corn, this recipe is for you!

Ingredients to make Mexican Street Corn Dip including sour cream, mayonnaise, jalapeño, onion, oil, pepper jack cheese, Tajin seasoning, cojita cheese, cilantro, cream cheese, hot sauce, salt, pepper and lime.

Street Corn Dip Ingredients

This dip is such a breeze to make, it starts with corn and then gets more delicious from there. Here’s what you need:

Corn: This is the star of the show. Sometimes I grill up some fresh corn, sometimes I use frozen corn (you can actually find grilled frozen corn at the store), or even canned corn. Of course fresh, grilled corn will taste best but it’s not quickest. Use what you have on hand or whatever you have the time and energy for.

Onion: Caramelized onion adds such a great flavor to this dip. I like to use yellow or white onion and chop it finely. You can also throw in some chopped green onion to the cheese mixture before baking or over the top as garnish if you really love that onion flavor.

Cream Cheese: The cream cheese makes the corn dip nice and creamy but not over-the-top. If you want a super creamy dish, double the cream cheese.

Pepper Jack Cheese: I love Pepper Jack because it is creamy, melty, and has a little bit of a kick. You can also use Monterey Jack, which is also nice and melty, but without the spice kick.

Mayo Mixture: I use half sour cream and half mayonnaise for more of a creamy flavor. You can also skip the sour cream and add full mayo for a richer flavor. Greek yogurt can also be used instead of sour cream.

Flavors and Seasonings: This dip has so many great dynamic flavors and seasonings. I use chopped jalapeño, hot sauce, tajin, salt, pepper, and pepper in the dip and then top with fresh lime, cilantro, cotija cheese, and a little more tajin for even more fresh flavor.

Prepping the Corn

As I mentioned above, you can be as involved as you want when you are preparing the corn for this recipe. Because this is a Mexican street corn recipe I like to grill the corn when I can, but sometimes I will just boil the corn or even prepare the corn in the air fryer. You can also just use frozen corn or canned corn. Any way you do it, you will still have a fantastic dip.

Skillet with seasoning on grilled corn mixture.

How to Make Mexican Street Corn Dip

To make this dip, you will first sauté the onion in a large skillet. Once it is soft and golden, you will add the corn and jalapeño and cook until warm. Add salt, pepper, and tajin and stir until combined.

Next, add the cream cheese, pepper jack cheese, and hot sauce and stir together until melted and creamy. Remove from heat and add mayo, sour cream, and lime juice.

Transfer the heated mixture to a 9×9 baking dish and bake at 375-degrees F for 15 minutes or until bubbly and heated through. Garnish with fresh limes, cilantro, cotija cheese, and tajin and serve with tortilla chips.

Baking dish with unbaked Mexican Street Corn Dip.

Make It Extra Creamy

The consistency of this corn dip is slightly creamy with a good amount of crunch from the corn. I like it this way because the corn is the standout rather than the cheeses it is mixed with. However, if you prefer your dips to be extra creamy, just add an extra 8-ounce block of cream cheese to the recipe and you will have a much creamier consistency.

Baked Mexican Street Corn Dip in a dish toped with jalapeño, cilantro and cojita cheese with tortilla chips.

What to Serve with This Dip

The obvious dipping choice here is tortilla chips but you can also serve this dip with crackers or toasted baguette slices. We have a taco place here in Idaho that serves a similar filling to this in their tacos and enchiladas, which I think is a fantastic idea for leftovers if we ever had any. The dip has never lasted long enough to use leftovers but if it did, I would definitely put some in a taco, enchiladas, or even a quesadilla.