This Mexican Street Corn Dip has it all! It’s a hot corn dip recipe that’s cheesy and creamy, with a kick from jalapeno and tajin seasoning. Every bite will have you coming back for more!
Corn is one of my favorite ingredients. There is just so much you can do with it! Especially in Mexican recipes. One of my family’s top favorite meals is Mexican lasagna with corn tortillas, and don’t even get me started on how often they ask me to make Elotes!
A while back, I made this hot corn dip recipe 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 really sets this recipe apart from other recipes for hot corn dip is that it uses the most delicious blend of spices, including tajin seasoning. Plus, it is so creamy! Two types of cheeses plus cream cheese and sour cream make this the creamiest corn dip recipe you will ever try.
Give it a try! I promise you will love this elote dip. Just know that if you share this recipe, you will be asked to make it again and again!
🍽 What do I need to make hot corn dip?
You only need a skillet and your stove-top to make this Mexican street corn dip recipe. It is that simple!
For mixing, you’ll want a medium-size bowl and a spatula or large spoon.
🌽 Mexican Street Corn Dip Ingredients
- Cream cheese
- Sour cream
- Corn kernels
- Jalapeno pepper
- Lime zest
- Chili powder
- Garlic paste or garlic powder
- Tajin seasoning
- Salt and pepper
- Cotija cheese
- Shredded cheddar cheese
- Lime wedges
- Green onions
- Corn chips
The flavors in this Mexican street corn dip will blow you away. It’s the combination of cheeses, spices, and sweet corn kernels that makes this dip too good to be true!
But the best part about making elote dip, hands down, is that it’s so easy for being so delicious. All you have to do is mix the ingredients, then heat everything up in a pan and fold it together. Really – it is that simple!
This is a dip you can have ready in 15-20 minutes, or even less time if you have everything prepared ahead of time. It’s a perfect dip for parties, especially 4th of July or game day!
Serve elote dip with some tortilla chips, and everyone’s happy. I like to use the scoop-style chips to get as much dip as possible on the chip.
What is tajin seasoning?
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!
🥘 How to Make Mexican Corn Dip with Cream Cheese
- Add softened 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.
- Melt butter in a skillet over medium heat. Stir the garlic paste into the pan (if using paste), then add the diced jalapeno and cook for 2-3 minutes.
Add the corn kernels and continue to cook for approximately 10-12 minutes, or until the corn softens.
- 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.
- 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.
For full measurements, recipe tips, and more, keep scrolling to the recipe card below!
⭐ Family Foodie Tip
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!
👪 Serving Size
This easy recipe for Mexican street corn dip serves about 6-8 people. It’s perfect for a party or a fun family night. I love to serve it on game day and as a side dish on the 4th of July!
You can easily scale this recipe up to feed more people. If you do, I recommend doubling the ingredients for a large group. Use a bigger skillet so the elote dip heats evenly.
💭 Questions about Making Corn Dip
Can corn dip be made ahead of time?
Yes, you can make this corn dip 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.
Alternatively, prepare the cream cheese mixture and dice your jalapeno ahead of time, then make the recipe as instructed when ready, as it only takes a little over 10 minutes to cook on the stove.
How can I adjust how spicy corn dip is?
To adjust the spice level of this Mexican street corn dip recipe, change how much jalapeno you use. For more spice, use more diced jalapeno, and for less, use less.
I find this dip to be only mildly spicy, and it is so delicious! But if you’re serving it for those who prefer less spice (especially children) then you may want to use less jalapeno.
How to Dice Jalapeno
Dicing jalapeno may seem tricky, but I promise, it is not. Here is how to cut a jalapeno:
- Cut the stem off of the jalapeno. Then, cut in half lengthwise.
- Take a spoon and scoop out all of the seeds. Do this carefully to avoid getting seeds everywhere!
- Cut the jalapeno halves into halves again, and then dice.
The most important part about cutting jalapeno is that you need to remember not to touch your face at all during the process! If you happen to have gloves to work with, that’s even better.
It goes without saying that if you’ve ever cut a jalapeno and then touched your mouth, nose, or eyes, you know how unpleasant the reaction is! Wash your hands and all surfaces touched thoroughly after cutting 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:
- Hold a lime in one hand and your zester in the other. Slowly and carefully move the lime back and forth over the zester.
- Make sure only to zest the green layer of your lime. Once you’ve hit the white part, stop.
Have a question you don’t see answered here? Let us know in the comments below!
🥣 What to Serve with Hot Corn Dip
The classic choice for what to serve with Mexican corn dip is corn tortilla chips. I like to use the scoop variety as you can get so much more dip onto each chip that way.
Try serving Mexican street corn dip with:
- Blistered Shishito Peppers
- Easy Air Fryer Mushrooms
- Easy Baked Crispy Potato Wedges
- Steak Nachos
- Oven Roasted Pulled Pork Nachos
You could even try topping this dip with our Candied Bacon Recipe!
Here are a few of my best grilling recipes to try it with:
- Chuck Steak with Compound Garlic Butter
- Picanha Steak (Sirloin Cap)
- Crab Legs with Garlic Butter
- Beef Short Ribs
- Portuguese Beef Skewers
Even better if you cook corn on the grill to make it!
🍲 Easy Dip Recipes + Mexican Cuisine
Love this dip recipe and Mexican recipes? Then you are going to love our other dips and Mexican food ideas!
Try these easy dip recipes for pairing:
- Easy Beer Cheese Dip (Obatzda)
- Chorizo Cheese Dip with Spinach
- Easy Pepperoni Pizza Dip
- Sriracha Fry Sauce Recipe
- How to Make Cheese Sauce
Plus, our Mexican recipes:
- Mexican Lasagna Recipe with Tortillas
- Mexican Chilaquiles Rojos (Chilaquiles Mexicanas)
- Caramel Apple Empanadas
- Easy Shrimp Mexican Rice Bowl Recipe
- Fresas con Crema Recipe (Mexican Strawberries and Cream Dessert)
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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!
Mexican Street Corn Dip (Hot Corn Dip)
- 8 oz. cream cheese 1 package, softened to room temperature
- 1/4 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
- 1/2 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
- 1/2 cup cotija cheese + more to serve
- 1/2 cup shredded cheddar cheese
- corn chips to serve
- Add 8 oz. softened cream cheese, 1/4 cup sour cream, 3 Tbsp. mayonnaise, 1 tsp. chili powder, 1/2 tsp. tajin seasoning, a pinch each of 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.
- Melt 2 Tbsp. butter in a skillet over medium heat. Stir 2 tsp. garlic paste into the pan (if using paste), then add the diced jalapeno and cook for 2-3 minutes.
- Add 3 cups corn kernels and continue to cook for approximately 10-12 minutes, or until the corn softens.
- 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 1/2 cup cotija cheese and 1/2 cup shredded cheddar cheese. Fold together until the cheese melts and everything is well-combined.
- 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.