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Our family grew up on street corn – we LOVE it! The spice, the cheese, the herbs – what’s not to love?

Well of course turning it into one creamy hot dip would be a hit! This street corn dip is phenomenal.

If you’ve had elote or street corn then you know how tasty this dip will 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 we’re being honest, our family has been known to eat the entire batch for dinner too. Just think of it as a twist on nachos.

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.
Ingredients for street corn dip on a kitchen counter.

Street Corn Dip Ingredients and Substitutions

  • 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.
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Combining cream cheese and shredded cheese in a glass bowl.
Adding corn, spices, and fresh herbs to the glass bowl.
Spreading the corn mixture in a baking dish.
Street corn dip topped with shredded cheese and ready to be baked.

How to Make Street Corn Dip

  1. PREP. Preheat oven to 350°F. Lightly grease a 9×11 baking dish and set aside.
  2. COMBINE. 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 the remaining shredded cheese.
  3. 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.

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.
Street corn dip served on top of tortilla chips with fresh cilantro.
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Street Corn Dip

By: Lil’ Luna
Mexican street corn dip is the ultimate hot dip – just mix and bake for a perfectly spiced, pan-full that'll have everyone scooping for more!
Servings: 10
Prep: 10 minutes
Cook: 26 minutes
Total: 36 minutes

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

Recipe Tips:
  • 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.
Crockpot. Mix as directed and place in a crock pot. Heat on LOW for 2-3 hours until. Turn to the warm setting when serving.
Prep ahead. 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.

Nutrition

Serving: 1g, Calories: 109kcal, Carbohydrates: 1g, Protein: 6g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 3g, Cholesterol: 27mg, Sodium: 140mg, Potassium: 39mg, Fiber: 0.03g, Sugar: 1g, Vitamin A: 263IU, Vitamin C: 1mg, Calcium: 182mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Can I use fresh corn?

Boil the Corn on the Cob and then use a sharp knife to cut the corn kernels off.

Prep ahead of time?

Mix up the dip the day before, cover, and refrigerate until you’re ready to bake.

How to store?

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.

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About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

More About Kristyn

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2 Comments

  1. Kelly Michelle Uhl says:

    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?

    Reply
    1. Lil'Luna Team says:

      Definitely!! Hope you like it!!

      Reply