If you love classic elote, or Mexican street corn, this creamy Mexican Street Corn Dip turns those familiar flavors into an easy, shareable appetizer. Sweet corn is browned in a hot skillet, then combined with a creamy mixture of cream cheese, mayonnaise, sour cream, Cotija cheese, tangy lime juice, and Mexican hot sauce.

Like traditional elote, this dip gets plenty of flavor from the combination of sweet corn, tangy lime, salty Cotija, and a little heat. Instead of serving the corn on the cob, everything is mixed together into a creamy dip and topped with more Cotija, fresh cilantro, green onions, and hot sauce.

Serve it warm with freshly toasted corn or make it ahead and serve it chilled. Either way, it's an easy appetizer for parties, potlucks, game days, and summer cookouts.

Round out your party menu with more of my easy, crowd-pleasing appetizer recipes like Spanish Tomato Bread, Mexican Shrimp Cocktail, and Chunky Guacamole.

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Ingredients
How to Make Mexican Street Corn Dip
How to Serve
Can Mexican Street Corn Dip Be Made Ahead?
Using Fresh or Frozen Corn
Diana's Tip For Success
Top Tip
Related
📖 Recipe

Ingredients

Corn - Fresh or frozen corn both work well for this recipe. Cooking it in a hot skillet removes excess moisture and gives the kernels some charred edges that emulate the smoky flavor of the traditional street food.
Cream Cheese - Use softened cream cheese so it blends easily with the mayonnaise and sour cream and creates a smooth, creamy base.
Mayonnaise and Sour Cream - Together they add richness and tang while keeping the cream cheese from making the dip too heavy.
Cotija Cheese - This crumbly Mexican cheese has a salty flavor that pairs perfectly with sweet corn and lime. Fold it in gently so some of its texture remains in the finished dip.
Fresh Lime Juice - Brightens the creamy ingredients and adds the tangy citrus flavor you expect from Mexican street corn.
Mexican Hot Sauce - Adds both flavor and heat. Start with a small amount and adjust according to your taste. You can also leave it out for a mild corn dip.
Cilantro and Green Onion - Fresh herbs and onions add color and freshness to the finished dip.
Salt and Black Pepper - Season to taste after adding the Cotija and hot sauce since both can contribute saltiness.

See recipe card for quantities.

How to Make Mexican Street Corn Dip

Step 1

Heat a large skillet over medium-high heat. Add the olive oil and corn. Cook, stirring occasionally, until the corn is heated through and develops browned, toasted spots.

Remove the skillet from the heat and set the corn aside.

Step 2

Add the softened cream cheese, mayonnaise, and sour cream to a mixing bowl.

Use an electric mixer to beat the ingredients together until completely smooth and creamy.

Add the crumbled Cotija cheese and gently stir it into the cream cheese mixture with a spoon.

Switching from the mixer to a spoon at this point keeps some texture in the dip instead of blending everything completely smooth.

toasted corn added to cream dip base in bowl

Step 3

Add the toasted corn, fresh lime juice, and Mexican hot sauce. Season with salt and black pepper to taste.

Step 4

Stir until the corn is evenly coated in the creamy mixture.

Transfer the dip to a serving bowl. Top with additional Cotija cheese, chopped green onions, cilantro, and an extra drizzle of hot sauce.

Serve immediately while slightly warm or refrigerate until chilled.

Hint:

How to Serve

Tortilla chips are an easy choice because their salty crunch works especially well with the creamy corn. You can also serve this dip with corn chips, crackers, toasted baguette slices, or fresh vegetables.

For parties, place the dip in a shallow serving bowl and add the Cotija, cilantro, green onions, and hot sauce just before serving. This keeps the toppings fresh and makes a simple dip look great on an appetizer table.

Can Mexican Street Corn Dip Be Made Ahead?

Yes. This is an easy dip to prepare ahead of time because it can be served either warm or cold.

Prepare the dip, cover it tightly, and refrigerate until you're ready to serve. For the freshest presentation, wait to add the extra Cotija, cilantro, green onions, and hot sauce until just before serving.

The dip will thicken slightly as it chills. Give it a good stir before serving to bring the creamy texture back together.

Using Fresh or Frozen Corn

Either works, which makes this a recipe you can prepare year-round.

Frozen corn does not need to be thawed first. Add it directly to the skillet and allow any excess moisture to cook away before letting the kernels brown.

When fresh corn is in season, cut the kernels directly from the cob and toast them in the same way. Fresh corn will give the dip an especially sweet flavor and crisp texture.

close up mexican steet corn dip in serving bowl

Diana's Tip For Success

Make sure the cream cheese is fully softened before mixing. Cold cream cheese is much harder to blend smoothly with the mayonnaise and sour cream.

Top Tip

Wait until the corn has browned before stirring it into the creamy base. Those toasted edges add extra flavor to an otherwise very simple dip.

Add the salt last. Cotija cheese and hot sauce can both be salty, so taste the finished mixture before deciding how much additional salt it needs.

Adjust the hot sauce to your preference. Two tablespoons gives the dip plenty of flavor, but you can use less for a milder appetizer or drizzle extra over the top for more heat.

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Easy Mexican Street Corn Dip with Cream Cheese

Ingredients