Mexican Street Corn Dip

This Mexican Street Corn Dip transforms classic street corn flavors into a warm, cheesy party appetizer that'll have everyone hovering around the serving dish. Featuring charred sweet corn, a rich three-cheese blend, and bold layers of flavor from fresh jalapeños, lime, cilantro, and Mexican-inspired spices, every bite delivers the perfect balance of heat, tang, and creaminess. Great for game days, potlucks, or any gathering where you need a crowd-pleasing hit.

The BEST Mexican Street Corn Dip – a crowd-favorite party appetizer!

For any corn enthusiast, there's one magical preparation that stands above the rest - Mexican street corn. Whether you're enjoying it as elote (on the cob) or esquites (off the cob), that combination of charred corn, creamy sauce, tangy lime, and cotija cheese is pure street food perfection.

And I'll be honest - I'm a little obsessed. I've spent the past year sneaking these flavors into everything from my Slow Cooker Mexican Street Corn Chowder to a variation of my 20-Minute Corn Carbonara when I had cotija on-hand. Last year, I was literally throwing backyard barbecues just for an excuse to make my Mexican Street Corn Macaroni Salad. (Note: I really need to share that recipe this summer - you guys are going to love it!)

With the Super Bowl approaching, I knew it was time to create the ultimate party version - a hot, melty, loaded-up dip that'll be the star of your appetizer spread. Trust me, when this comes out of the oven all golden and bubbly, with fresh cilantro, jalapeno, and green onions adding that perfect pop of color... well, it's practically impossible not to dive right in with a tortilla chip. Don't worry - I won't tell if you sneak a scoop before your guests arrive.

Why you'll love this street corn dip

Before we dive in, let's chat about what makes this dip special:

• FOOLPROOF PREPARATION. No complicated techniques are necessary here - just simple steps that yield impressive results every time. Heck, the dip is even baked in the same skillet you use to prepare the charred corn! Easy peasy.
• MAKE-AHEAD FRIENDLY. You can prep components ahead and assemble just before baking, or even make the whole dip ahead of time and simply heat and top with the finishing touches when you're ready to serve. There's no need to fuss with preparing everything minutes before your friends show up.
• INSPIRED BY THE CLASSIC. This corn dip recipe captures the essential flavors of street corn in a party-perfect format. If you love the traditional flavors of elote, odds are you're going to be crazy about this spin-off.

🌽 The Original: Mexican Street Corn ⇢ In Mexico, street corn is served in two classic ways: elote, where corn on the cob is grilled and dressed with crema or mayo, lime juice, chili powder, and cotija cheese; and esquites, where those same amazing ingredients are mixed with corn kernels in a cup.

About This Recipe ⇢ This cheesy dip isn't a traditional Mexican recipe - it's a party-friendly twist inspired by those classic street corn flavors. While we're keeping key authentic ingredients like cotija cheese and traditional spices, we're also adding cream cheese and pepper jack to create that melty dip texture. You'll see similar versions called both "elote dip" or "esquites-style dip" across the internet, all paying tribute to the Mexican street food that inspired them.

5 key components for the ultimate Mexican Street Corn Dip

The secrets to a dip that'll disappear faster than you can say "elote" 💁🏻‍♀️:

1. IT'S ALL ABOUT THE CORN – Charred sweet corn is the star here! Frozen corn is your best friend year-round, but fresh corn is also an amazing option to use in summer. Need a shortcut? ⇢ Use fire-roasted canned corn with green chiles and skip the jalapeños.
2. A TRIO OF CHEESES – Each cheese has a job: cream cheese creates the creamy base, pepper jack brings the melt (swap for Monterey Jack if you prefer it mild), and cotija adds that essential salty finish. Can't find cotija? ⇢ Crumbled feta works beautifully in its place.
3. THE FRESH ELEMENTS – Fresh jalapeños (charred with the corn!), cilantro, green onions, and lime juice bring brightness and zip. Not a cilantro fan? ⇢ Parsley is a great substitute for those who have the cilantro-soap gene. But if you do like cilantro, be sure to include the chopped stems. Contrary to popular belief, they have the most flavor!
4. A CREAMY BASE – A blend of cream cheese, sour cream, and mayo creates that perfect dippable texture. No mayo? ⇢ Just use extra sour cream instead!
5. SIMPLE SEASONINGS – Garlic powder, chili powder, and smoked paprika bring warmth and depth without overwhelming. What's with the smoked paprika? ⇢ While not a typical elote ingredient, smoked paprika helps lend extra fire-roasted flavor to the dip.

How to make Mexican Street Corn Dip

This dip comes together easily in just a few steps - perfect for when you need a crowd-pleasing appetizer without spending hours in the kitchen!

1. CHAR THE CORN: Start by melting butter in a hot cast iron skillet. Add your corn and let it get nice and charred, stirring occasionally. In the last couple minutes, add your diced jalapeños to cook with the corn. Pro tip ⇢ Don't stir too often - letting the corn sit in contact with the hot pan is key for getting that perfect char!
2. MAKE THE BASE: While the corn cools slightly, beat your softened cream cheese until smooth, then mix in the sour cream, mayo, and all those tasty seasonings until well combined.
3. COMBINE & BAKE: Fold the charred corn mixture into your creamy base along with most of the cheeses and fresh ingredients. Transfer to a baking dish, top with remaining pepper jack, and bake until golden and bubbly.
4. ADD THE FINISHING TOUCHES: Once it's hot and melty, top with the reserved cotija, jalapeño slices, cilantro, and green onions.

Serving Your Street Corn Dip ⇢ This dip is best served hot and fresh from the oven! Grab your favorite tortilla chips and dig in. Also great with corn chips, pita chips, or even fresh veggies if you're feeling a bit virtuous. Corn is a vegetable too, after all - we can turn a blind eye to all of that cheese, right?

🕒 Make-Ahead Tips ⇢ You can prep everything up to the baking step a day in advance. Just cover and refrigerate, then bring to room temperature for about 30 minutes before baking.

Got Leftovers? ⇢ Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warm and melty again. Fair warning though - leftovers are rare with this one!

Print