This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
My Mexican Street Corn Dip recipe is a must try for parties or a fun family dinner! Cheesy and creamy, with a kick of jalapeno and tajin seasoning, every bite will have you coming back for more. Best of all, it’s easy to make in under 30 minutes using a handful of simple ingredients!
Jump to:
Mexican Corn Dip
I’ve always been a big fan of elote. From my classic recipe for street corn to elote casserole, I just can’t get enough of it! Naturally, I’ve done some experimenting with how much I can make using my elote recipe. A while back, I made this Mexican street corn dip with cream cheese for an event, and it was a huge hit! After making it for my family and seeing how much they loved it, I knew I had to share it here.
What sets this recipe for street corn dip apart is that it uses the most delicious blend of spices, including tajin seasoning. I am in love with using tajin seasoning on fruits and vegetables and in frozen mango drinks. It elevates every dish!
Best of all, it is so creamy! This is a Mexican Corn Dip with cream cheese, two types of shredded and crumbled cheeses, plus sour cream, making it the creamiest dip recipe you will ever try. I promise you’re going to love it with everything from dipped veggies to chips.
Mexican Street Corn Dip Ingredients
- Cream Cheese: The base of my Mexican street corn dip recipe is cream cheese. This gives it a soft, creamy quality perfect for dipping chips.
- Sour Cream: While also adding additional creaminess, sour cream lends a tangy flavor to the dip that perfectly complements the other flavors.
- Mayonnaise: Mayo adds both creaminess and flavor to the dip and is an essential part of elote.
- Butter: I recommend using unsalted butter and adding salt separately, but you can also use salted. If you do, salt less if adding more, and adjust to taste.
- Corn Kernels: You can use fresh, frozen, or canned corn kernels for this recipe. All work.
- Jalapeno Pepper: For a spicy kick! You can leave this out if you want no spice at all, or even replace it with a pepper that has no heat, like a green bell pepper. It will change the flavor, but is a great alternative if you can’t have too much spice.
- Seasoning: Salt, pepper, Tajin seasoning, and chili powder blend together for the perfect seasoning for street corn dip. You can also make a batch of my street corn seasoning to have on hand!
- Garlic Paste: I use garlic paste because it is so easy, but you can also use smashed fresh garlic if you have a garlic press and fresh garlic. You can also use garlic powder, but I highly recommend using fresh if possible.
- Cilantro: This is optional, but cilantro adds a nice, vibrant flavor to the dip as well as a pop of color. You can use parsley if you don’t like cilantro, or leave it out without substituting.
- Lime: Fresh lime is necessary! Don’t use the bottled juice – it doesn’t taste the same.
- Cotija Cheese: If you’re not already familiar, Cotija cheese is a crumbly white Mexican cheese. You can replace it with feta cheese if you can’t find or don’t have access to Cotija cheese.
- Cheddar Cheese: Shredded. I recommend shredding your own cheese with a box grater rather than buying it pre-shredded in a bag. Bagged shredded cheese has an anti-caking powder that makes it less likely to melt smoothly.
- Tortilla Chips (to Serve): I love serving this dip with tortilla chips or corn chips.
How to Make Street Corn Dip
1: Mix seasonings
Add cream cheese, sour cream, mayonnaise, chili powder, tajin seasoning, salt and pepper, lime zest, and cilantro to a bowl. If using garlic powder instead of paste, add that as well. Mix until fully combined, then set aside.
2: Saute jalapeno
Melt butter in a skillet over medium heat. Stir garlic paste into the pan, add the diced jalapeno, and cook for 2-3 minutes.
3: Add corn
Add corn kernels and continue to cook for approximately 10-12 minutes, or until the corn softens.
4: Mix in cheeses
Turn the heat to low and add the cream cheese mixture to the skillet with the corn. Mix until fully blended together. Once combined, add cotija cheese and shredded cheddar cheese. Fold together until the cheese melts and everything is well-combined.
1: Serve and enjoy!
Add a few squeezes of lime juice, then dish out from the skillet into a bowl. Top with additional cheese and cilantro, plus sliced green onions if desired, and serve with corn chips.
Mexican Street Corn Dip Recipe Expert Tips
- Make sure to lower the heat when adding the cream cheese mixture. You don’t want anything to burn while you’re mixing the dip, but keeping it over low heat will help melt everything together!
- You can find tajin in the ethnic spice section of your grocery store.
- You can find cotija cheese in the ethnic cheese section of your grocery store.
- How to dice jalapenos: Dicing jalapenos may seem tricky, but I promise, it is not. Here is how to cut a jalapeno.
- How to zest a lime: It’s very easy to zest a lime, and the flavor of lime zest is so perfect for this recipe. Here’s how to zest lime.
Mexican Corn Dip Recipe Variations
I love playing around with this recipe and having some fun with the flavor combinations. Here are a handful of my favorites:
- Substitute the sour cream for Greek yogurt
- Instead of cotija cheese, try using feta cheese
- Add some avocado on top
- Green chiles are a wonderful addition to this recipe
- This recipe is also delicious with pepper jack cheese instead of cheddar cheese
- Want a little more spice? Add ¼ teaspoon of cayenne pepper or sprinkle on some hot sauce
Mexican Corn Dip with Cream Cheese FAQ
Yes, you can make this recipe ahead of time. Complete the recipe as instructed, then store until ready to serve.
Reheat over medium-low in a skillet until the dip reaches its original consistency and is heated through.
To adjust the spice level of this Mexican elote dip, change how much jalapeno you use. For more spice, use more diced jalapeno, and for less, use a bit less.
Tajin seasoning is a Mexican seasoning blend of ground red chilies, sea salt, and lime. It’s zesty and has a kick of heat, and is so delicious in Mexican recipes! In Mexican cuisine, tajin is used for more than just savory foods. In fact, it’s a popular choice to sprinkle on pineapple or a Mexican fruit salad. That should tell you how delicious this seasoning is! It is found in the ethnic spice section of your grocery store.
Storing Corn Dip
- Let the dip cool down.
- Put it in a sealed container.
- Keep it in the fridge for up to 3-4 days. I don’t recommend freezing corn dip.
Reheating Mexican Street Corn Dip
- For a small amount, use the microwave for short bursts, stirring in between.
- In the oven, cover it with foil, and heat at 350°F (175°C) for about 15-20 minutes.
- Add extra cheese, cilantro, lime juice, or chili powder for more flavor.
Corn Recipes
Check out all my favorite Mexican Dips, and try my Pulled Pork Burritos next! You’ll also love my Fried Pickle Dip and Bread Dipping Oil!
Did you try this recipe for Mexican street corn dip? I would love to hear what you think! Leave a comment below and a rating!
Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!
Recipe
Mexican Street Corn Dip Recipe
Ingredients
- 8 oz. cream cheese 1 package, softened to room temperature
- ¼ cup sour cream
- 3 Tbsp. mayonnaise
- 2 Tbsp. butter
- 3 cups corn kernels approx. 4 ears of corn
- 1 jalapeno pepper seed and stem removed, diced
- 1 tsp. chili powder
- a pinch salt and pepper
- ½ tsp. tajin seasoning
- 2 tsp. garlic paste or 1 tsp. garlic powder
- 1 Tbsp. cilantro approx. + more to serve
- zest from 1 lime
- 1 lime cut into wedges
- ½ cup cotija cheese + more to serve
- ½ cup shredded cheddar cheese
- corn chips to serve
Instructions
- Add cream cheese, sour cream, mayonnaise, chili powder, tajin seasoning, salt and pepper, lime zest, and cilantro to a bowl. If using garlic powder instead of paste, add that as well. Mix together until fully combined, then set aside.8 oz. cream cheese, ¼ cup sour cream, 3 Tbsp. mayonnaise, 1 tsp. chili powder, a pinch salt and pepper, ½ tsp. tajin seasoning, zest from 1 lime, 1 Tbsp. cilantro
- Melt butter in a skillet over medium heat. Stir garlic paste into the pan, then add the diced jalapeno and cook for 2-3 minutes.2 Tbsp. butter, 2 tsp. garlic paste, 1 jalapeno pepper
- Add corn kernels and continue to cook for approximately 10-12 minutes, or until the corn softens.3 cups corn kernels
- Turn the heat to low and add the cream cheese mixture to the skillet with the corn. Mix until fully blended together. Once combined, add cotija cheese and shredded cheddar cheese. Fold together until the cheese melts and everything is well-combined.½ cup cotija cheese, ½ cup shredded cheddar cheese
- Add a few squeezes of lime juice, then dish out from the skillet into a bowl. Top with additional cheese and cilantro, plus sliced green onions if desired, and serve with corn chips.1 lime, corn chips to serve
Video
Notes
- Make sure to turn the heat to low when adding the cream cheese mixture. You don’t want anything to burn while you’re mixing the dip, but keeping it over a low heat will help melt everything together!
- How to dice jalapenos: Dicing jalapeno may seem tricky, but I promise, it is not. Here is how to cut a jalapeno.
- How to zest a lime: It’s very easy to zest a lime, and the flavor of lime zest is so perfect for this recipe. Here’s how to zest lime.
Heather says
Absolutely delicious. Thank you
Em Beitel says
Thanks so much, Heather! We’re so glad you enjoyed it!
MJ says
Hi! Will this recipe still turn out good with canned and/or frozen corn? Thanks!
Em Beitel says
Hi MJ! Definitely, it should still be delicious with canned or frozen corn. Frozen would probably be best, although you can use either. Just let it thaw as you usually do before using for this recipe. If you use canned corn, drain the corn first. Canned veggies tend to have some added sodium too, so I would taste check before adding any more salt.
Alli says
Hi! Do you ever serve this room temperature?
Isabel Laessig says
Hi Alli! You could certainly let it cool down before serving, or even chill it, but I wouldn’t recommend letting it sit out for too long at room temp since it has so much dairy. However, it does taste amazing after cooling. Enjoy!
Mary Gilbert says
Hi!
This sounds amazing!
I want to make this for a picnic potluck. Would you recommend a small crockpot to keep warm? Or could I microwave then put out?
Thank you!
Isabel Laessig says
Hi Mary! I would love to hear how it goes over for your potluck! This dip is honestly delicious even when it isn’t fully warm, so you could simply microwave and put it out if you’d like (just don’t let it sit out too long, as it has dairy), but keeping it warm in a small pot sounds like a great idea as well. Either way should work out well. Thank you for your question!