Mexican Street Corn Dip

Name: Mexican Street Corn Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz cream cheese (softened); 1 lb frozen corn kernels (reserve ½ cup); ½ cup Greek yogurt; 2 cup mozzarella cheese (shredded); 1 lime (zest and juiced); 2-3 cloves garlic (minced); ½ tsp smoked paprika; ½ tsp chili powder; ½ tsp salt; ½ cup cotija (crumbled); ¼ cup cilantro (chopped); cooking spray

If you love elote, the classic Mexican street corn on a stick, you are going to fall hard for this Mexican Street Corn Dip. It’s got everything that makes elote so addictive – sweet corn, creamy cheese, smoky spice, and salty cotija – scoop it up with a corn chip instead of eating it off a cob.

This elote street corn dip is warm, cheesy, and baked until the edges are bubbling and golden. It comes together with just a handful of ingredients and one bowl, then baked in the oven until cheese melts. Serve it at your next game day, potluck, or taco night and watch everyone gobble it up!

Cheese street corn dip is fresh out the oven and ready to eat.

Table of Contents

Why I Love This Mexican Street Corn Dip

I was introduced to elote when I moved to Texas after getting married to my husband (he is a Texas native).

Elote is a beloved street food in Mexico, also wide known as Mexican street corn. It’s basically corn on the cob that’s grilled, then slathered in a creamy, tangy sauce and topped with cheese, chili powder, and lime.

When it came to my feelings for elote, it was undeniably love at first bite. The combination of sweet, crunchy corn with salty cotija is truly the perfect pairing. When I heard of the concept of Mexican street corn dip (thank you Instagram), I knew I had to give it my own spin.

This street corn dip takes everything I love about street corn and turns it into something warm, gooey, and completely shareable. Just like Mexican Street Corn (Elote) Pasta Salad, it’s simply our beloved elote in a different form.

With Mexican street corn dip, you can scoop it with with a chip instead of gnawing off a cob (much less messy, I promise).

You can totally make Mexican street corn dip cold but I love to mix everything together and send it into the oven so the cheese melts and the mixture becomes warm and bubbly.

Serve your elote dip with some corn chips or tortilla chips, and I promise you, it’ll be devoured.

A corn chip is scooping up a bite of Mexican street corn dip.

Ingredients

Cream cheese: Softened so it blends smoothly, this is the rich, tangy base the Mexican street corn dip is built on.
Corn kernels: The star of the show. You can use fresh kernels off the cob (no need to cook it beforehand), canned corn (make sure to drain), or frozen (no need to thaw). When corn is in season, fresh corn is always great. But when it is not, feel free to use frozen or canned. My favorite to use off season is frozen roasted corn I get from Trader Joe’s (as shown in the pictures)
Greek yogurt: Adds tang and lightens things up a bit without losing any creaminess. Sour cream or mayo can be used in placed of Greek yogurt.
Mozzarella cheese: Shredded, it melts into gooey pockets throughout the dip.
Lime: Zested and juiced, it brings the brightness that balances all the rich, cheesy flavors.
Garlic: Minced, for a savory backbone.
Smoked paprika: Brings a smoky, slightly sweet warmth that’s classic to elote.
Chili powder: Adds a gentle kick without overwhelming the dip.
Salt: Pulls all the other flavors together.
Cotija cheese: Crumbled on top, this salty, tangy cheese is the classic elote finishing touch. Feta cheese is a good substitute.
Cilantro: Chopped, for a fresh, herby finish.
Cooking spray: Keeps the baking dish from sticking.
Chips: For serving, the perfect scooping vehicle. Corn chips, tortilla chips are great, but you can also opt for veggies such as celery sticks and carrot sticks as lower carb options

How to Make Elote Dip

Step 1: Preheat the oven

Preheat your oven to 350°F. Getting this going first means your Mexican street corn dip goes straight in once it’s mixed.

Step 2: Mix the filling

In a medium mixing bowl, bring together the street corn dip filling by adding cream cheese, corn kernels (remember to set aside about half a cup for topping later), Greek yogurt, mozzarella cheese, lime zest and juice, garlic, smoked paprika, chili powder, and salt.

Mix until everything is fully combined, then transfer to a greased 2.5 qt oval baker or a 9-inch square baking dish.

Dip ingredients are thoroughly mixed in a mixing bowl and then placed into a greased baking dish.

Add the cheesy mixture to the dish, then scatter the reserved corn kernels over the top.

Step 3: Bake

Bake for 18 to 20 minutes, or until the sides are bubbling and just starting to brown.

Don’t pull it too early or the center won’t be fully warmed through.

Step 4: Top it off

Remove the dip from the oven and top with crumbled cotija and chopped cilantro.

The dip is topped with reserved corn kernels before baking. After baking, the dip is topped with crumbled cotija and cilantro.

Step 5: Serve

Serve Mexican street corn dip immediately with chips and enjoy every last scoop!

Mexican street corn has been baking in a baking dish and is ready to eat.

Variations and Substitutions

Other Cheeses: Swap in pepper jack, cheddar, Mexican blend etc for the mozzarella.
Chorizo or shredded chicken: Stir in these cooked meats for a heartier dip that can double as a light meal.
Other veggies: Feel free to incorporate other vegetables such as onions or bell peppers into the cheese mixture
Sour cream: A good substitute for Greek yogurt if that’s what you have on hand.
Spice level: Add a pinch of cayenne or diced jalapeno for more heat, or reduce the chili powder for a milder version.

Make Ahead, Storage, and Reheating

Make ahead: You can mix the filling up to 2 days in advance and store it covered in the fridge. Wait to bake until you’re ready to serve.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheating: Warm in the oven covered at 350°F until heated through, or microwave in short bursts, stirring in between so it heats evenly.

How To Serve

Corn chips and tortilla chips are the classic choice here, but this dip is just as good with vegetable sticks like bell pepper, carrots or celery.

It also makes a great topping for tacos, nachos, or a baked potato, or a fun side next to grilled chicken or steak.

Tips and Tricks

Use frozen corn straight from the freezer: If using frozen corn, no need to thaw it first, it’ll cook through in the oven.
Let the cream cheese soften fully: This makes for a much smoother, lump-free mixture.
Reserve some corn for the top: It adds a nice pop of texture and color once baked.
Broil for the last minute: If you want a deeper golden top, broil for 1 to 2 minutes after baking, watching closely so it doesn’t burn.
Use fresh lime juice: Bottled lime juice works in a pinch, but fresh brings so much more brightness.
Taste and adjust the spice: Everyone’s spice tolerance is different, so feel free to add more or less chili powder.
Line your dish with foil: Makes cleanup a breeze, especially with a cheesy bake like this one.
Let it rest a few minutes after baking: This helps the dip set up slightly so it’s easier to scoop.
Double it for a crowd: Use a 9×13 dish and add a few extra minutes to the bake time.
Serve it warm: This dip is best enjoyed fresh out of the oven while it’s still gooey.

Frequently Asked Questions

Can I make this dip ahead of time?

Answer.

Is this dip spicy?

Not really, it has a mild warmth from the chili powder and smoked paprika. Add more chili powder or a diced jalapeno if you want more heat.

Can I freeze leftovers?

This dip is best enjoyed fresh or refrigerated, since the texture can change after freezing and thawing.

What can I use instead of cotija?

Feta is a good substitute if you can’t find cotija, since it has a similar salty, crumbly texture.

Can I make this in a slow cooker?

Yes, mix the filling as directed and warm it in a slow cooker on low until melted and heated through, then top with cotija and cilantro before serving.

Can I make this dip ahead of time?

Yes, you can mix the filling up to 2 days ahead and store it covered in the fridge, then bake it fresh when you’re ready to serve.

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