Mexican Street Corn Dip: The Ultimate Cheesy Appetizer

Raise your hand if you’ve ever wished you could dip your finger straight into a plate of elote—the iconic Mexican street corn—but didn’t want to deal with the cob. Enter: this Mexican Street Corn Dip, and trust me, it’s everything your snack dreams are made of. It’s cheesy, tangy, spicy (if you want), and piled high with corn, jalapeños, feta, and more. Best of all—you’re done in 25 minutes, meaning you can spend more time mingling and less time slaving over it in the kitchen.

Whether you’re gearing up for Cinco de Mayo, couch-bound during game night, or prepping for a future fiesta, this Mexican street corn dip steals the show. Let’s dive into the deliciousness, step by step—so that when your guests taste it, they’ll wonder how on earth you pulled off such a bold, crave-worthy dip.

Ingredients

• 16 oz low-fat cream cheese, softened
• ½ cup sour cream
• 2 cloves garlic, minced
• 2 Tbsp hot sauce (Frank’s RedHot or favorite)
• 2 Tbsp fresh lime juice (about 1 lime)
• 2 cups shredded pepper jack cheese, divided
• 30 oz canned corn, drained & rinsed (about 2 cans)
• 4 oz crumbled feta or Cotija
• 1 jalapeño, chopped (seeds optional for heat)
• 2 Tbsp chopped red onion
• ½ cup chopped fresh cilantro
• Non-stick spray for baking dish

Equipment: 9×13 baking pan, blender or mixer, serving bowl

Key Ingredients

Sweet Corn

Canned corn is convenient and reliable, but fresh or thawed frozen corn grilled for char will elevate the flavor even more.

Cream Cheese + Sour Cream

This creamy base is essential. Cream cheese brings luxurious texture while sour cream adds brightness and tang.

Hot Sauce

Whether you want mild heat or a punch, hot sauce is your best friend here. Frank’s RedHot is a reliable favorite—use more or less to match your spice tolerance.

Pepper Jack Cheese

The melty backbone of the dip. Choose freshly shredded pepper jack (or a Mexican cheese blend) so your dip becomes irresistibly gooey and stretchy.

Feta or Cotija

Crumbled on top for tang and texture, these cheeses balance the creaminess beautifully. Cotija is more authentic but feta works just as well.

Jalapeño + Red Onion + Garlic + Lime Juice

These add bold flavor and texture: garlic and onion for savoriness, lime for freshness, jalapeño for heat (adjustable), and cilantro for a pop of green herby flavor.

How to Make Mexican Street Corn Dip

1. Preheat Your Oven

Heat to 350 °F. Spray your 9×13 baking dish with non-stick baking spray—this saves on cleanup later.

2. Blend the Base

Add cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of shredded pepper jack into a blender or mixer. Blend until smooth and creamy. These flavors meld into one dreamy base.

3. Mix in the Goodies

Transfer the creamy base to a large bowl. Fold in the remaining 1 cup of cheese, corn kernels, feta, jalapeño, red onion, and cilantro. Stir thoroughly so every spoonful is loaded.

4. Bake It

Spoon the mixture into your baking dish. Sprinkle more shredded cheese on top if you’re all about that gooey factor. Bake for 15–20 minutes, or until bubbly and hot.

5. Garnish & Serve

Top with extra cilantro, crumbled feta, and an extra dash of hot sauce. Serve warm—with tortilla chips, crackers, veggies, or even grilled meats!

Ways to Enjoy Mexican Street Corn Dip

1. Classic Party Dip – Ideal with tortilla chips.
2. Toppings Bar – Let guests add avocado, lime, sour cream, chives, or pickled onions.
3. Taco Add-On – Spoon into tacos or over enchiladas for an extra layer of flavor.
4. Loaded Nachos – Use as a base before adding your nacho toppings.
5. Slow-Cooker Version – Make it during the day and keep warm all evening during parties or tailgates.

Tools That Make Preparing Mexican Street Corn Dip Easy

Make this dip like a pro with these handy tools:

Product	Why You’ll Love It	Link
High-Powered Blender or Mixer	For super-smooth base	View on Amazon
Ceramic Baking Dish 9×13	Heats evenly and wipes clean easily	View on Amazon
Electric Griddle or Skillet	Great for charring corn beforehand	View on Amazon
Slow Cooker	Keeps it warm all party long	View on Amazon

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Tips for Success

• Cheese Quality Matters: Freshly shred your cheese from blocks for the best melt and texture.
• Add Char for Flavor: Briefly char fresh or thawed corn in a hot skillet before building your dip for an extra smoky layer.
• Dial the Heat: Include or exclude jalapeño seeds depending on your crowd’s taste. Fancy more punch? Try chipotle in adobo.
• Sneak in Protein: Bulk it up with 1 cup cooked shredded chicken or crumbled chorizo.
• Slow Cooker Hack: Want this ready mid-afternoon? Toss everything in the Crock-Pot and cook on LOW for 4 hours or HIGH for 2 hours.

Storage & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 4 days.
• Reheat: Warm in a 350 °F oven until bubbly (about 10 min), or microwave in 30-second intervals.
• Don’t Freeze: Dairy-heavy dips tend to separate when frozen—best to enjoy fresh!

FAQs

Every gathering deserves a show-stopper appetizer, and this Mexican Street Corn Dip delivers. It’s cheesy, comforting, spicy (when you want it), and totally irresistible. Best of all, it’s fast, effortless, and crowd-pleasing. Whether it’s Cinco de Mayo, football Sunday, or just a cozy night in, this dip is the perfect go-to.

Give it a go, and then tag me in your dip-down moments—I want to see those cheesy grins!

More Taco Bar Combo Recipes:

• Slow Cooker Mexican Shredded Chicken
• Black Bean and Corn Salad
• Easy Guacamole: The 5-Minute Dip
• The Best Fresh Homemade Salsa
• Easy Churro Bites: Small in Size, Big on Flavor
• Fudgy Mexican Brownies with a Cinnamon-Chili Twist
• The Classic Margarita: A Quick & Easy Recipe

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