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Our family grew up on street corn which means it’s definitely a favorite! It only seemed logical to turn this family fav into a creamy hot dip. We are so glad we did because this Mexican street corn dip is phenomenal!
If you’ve had elote or street corn then you can probably imagine just how tasty a dip version would be. It has all of the spice and creamy cheesiness you love, PLUS there’s plenty to go around! This makes an entire 9×11 pan-full so it’s great for sharing. It’s also SO easy! Mix it all together and bake – then get your dip on!
Appetizers are a big deal at our Luna gatherings and we often have a few dips to around, this is one that ALWAYS disappears! If you love that street corn flavor you’ll also want to try our Mexican Corn on the Cob and Mexican Corn Salad.
Why we think you’ll love it:
- Plenty to share. This makes a 9×11 pan-full, and can easily be doubled!
- The spice. There’s just enough spice to make it interesting with the green chilis, tajin, garlic, and of course the added pops of lime and cilantro.
- Just mix and bake! It really does not get much easier than that. This is a simple recipe that can easily be prepped ahead of time too! Mix it up and refrigerate until you’re ready to bake.
Street Corn Dip Ingredients
- 2 (8-ounce) blocks cream cheese, softened
- ½ cup sour cream – or plain Greek yogurt
- 1 tablespoon lime juice – fresh Iime juice or from a bottle
- 2 cups shredded pepper jack cheese, divided – or Colby jack, cheddar jack, peppered Swiss, or Havarti with jalapeno cheese. While you can use packaged shredded cheese, we find that freshly shredded cheese melts best.
- 2 teaspoons minced garlic – or 2-3 minced garlic cloves, see How to Mince Garlic
- 2 (15-ounce) cans corn, drained – or about 3 cups fresh or thawed frozen corn kernels
- 1 (4-ounce) can diced green chiles, optional – add diced jalapenos for a spicier dip
- 1 small bunch fresh cilantro, chopped
- 1 teaspoon tajin seasoning, or chili lime seasoning – Tajin seasoning is primarily a blend of mild chili peppers, lime, and salt.
How to Make Street Corn Dip
STEP 1. PREP. Preheat oven to 350°F. Lightly grease a 9×11 baking dish and set aside.
STEP 2. COMBINE. In a medium bowl, beat cream cheese, sour cream, lime juice, and 1 cup of pepper jack cheese until combined and smooth.
STEP 3. Fold in minced garlic, corn, green chiles, cilantro, and tajin. Pour into prepared baking dish. Top with the remaining shredded cheese.
STEP 4. BAKE. Bake for 26-30 minutes (or hot and bubbly).
- Garnish with cotija and more cilantro and serve warm with Fritos or your favorite tortilla chips.
Street Corn Dip Recipe
Ingredients
- 2 (8-ounce) blocks cream cheese, softened
- ½ cup sour cream
- 1 tablespoon lime juice
- 2 cups shredded pepper jack cheese, divided
- 2 teaspoons minced garlic
- 2 (15-ounce) cans corn, drained
- 1 (4-ounce) can diced green chiles, optional
- 1 small bunch cilantro, chopped
- 1 teaspoon tajin, or chili lime seasoning
Toppings
- cotija, cilantro, etc.
Instructions
- Preheat oven to 350°F. Lightly grease a 9×11 baking dish and set aside.
- In a medium bowl, beat cream cheese, sour cream, lime juice, and 1 cup of pepper jack cheese until combined and smooth.
- Fold in minced garlic, corn, green chiles, cilantro, and tajin. Pour into prepared baking dish. Top with remaining shredded cheese.
- Bake for 26-30 minutes (or hot and bubbly).
- Garnish with cotija and more cilantro and serve warm with Fritos or your favorite tortilla chips.
Video
Notes
- We love the flavor that tajin seasoning gives, but lime seasoning with chili powder is a good substitute.
- You can use a 10-inch cast iron skillet in place of the 9×11 dish. To use a 9×13 dish, decrease the baking time to 23-25 minutes.
- Drain the cans of corn and green chilis to avoid a runny dip.
- Freshly shredded cheese melts better than packaged shredded cheese.
- Serve with corn chips, Tortilla Chips, Fritos, Doritos, or crackers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Kristyn’s Recipe Tips
- I love the flavor that tajin seasoning gives, but lime seasoning with chili powder is a good substitute.
- You can use a 10-inch cast iron skillet in place of the 9×11 dish. To use a 9×13 dish, decrease the baking time to 23-25 minutes.
- Drain the cans of corn and green chilis to avoid a watery dip.
- Freshly shredded cheese melts better than packaged shredded cheese so we prefer to shred our own.
Recipe FAQ
Boil the Corn on the Cob and then use a sharp knife to cut the corn kernels off.
Mix up the dip the day before, cover, and refrigerate until you’re ready to bake.
Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for 3-4 months. Reheat small portions in the microwave. Larger portions can be heated in a slow cooker or oven.
More Like This
Appetizer Dips
Mexican Corn Recipes
Esquites
20 mins
Mexican Corn on the Cob
14 mins
Mexican Corn Salad
25 mins
Mexican Street Corn Recipe
13 mins
This was very easy to make. I shredded my cheese. I put it in my small crockpot on low for 3 hours, then on warm for 3 more hours . Everyone was intrigued by this dish but after they ate it, they asked me for the recipe. The only difference I made was I used 8 ounces of pepper jack cheese and 8 ounces of Colby jack cheese. Some of my guests can’t take the heat, lol.
Love this!! I am so glad everyone liked it. Thanks for sharing!
I would like to take this dip to work the following day. After baking can I store in a crockpot and heat the next day?
Definitely!! Hope you like it!!