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Mexican Street Corn Dip – Creamy, Cheesy & Loaded with Bold Flavor

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Mexican street corn dip inspired by classic elote, made creamy and cheesy with sweet corn, lime, spices, and melted cheese. A bold, crowd-pleasing dip perfect for parties and game day.

Ingredients

Scale
  • 3 cups corn kernels (fresh, frozen, or canned and drained)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 4 oz cream cheese, softened
  • 1 cup shredded Mexican blend or Monterey Jack cheese
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 2 tablespoons chopped fresh cilantro (optional)

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
  2. If using fresh or frozen corn, cook it in a skillet over medium heat until lightly charred.
  3. In a large bowl, mix mayonnaise, sour cream, cream cheese, garlic, lime juice, and seasonings until smooth.
  4. Stir in the corn and shredded cheese until fully combined.
  5. Transfer the mixture to the prepared baking dish and spread evenly.
  6. Bake for 20–25 minutes until hot, bubbly, and lightly golden on top.
  7. Remove from oven, garnish with cilantro if desired, and serve warm.

Notes

  • Drain corn well to prevent a watery dip.
  • Taste and adjust seasoning before baking.
  • Can be made ahead and baked just before serving.
  • Serve with tortilla chips or fresh vegetables.

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