By Becky Hardin
Updated Jun 27, 2025
This Mexican street corn dip is my go-to cheese dip for parties. This elote dip recipe is hot, cheesy, and delightfully spicy. Inspired by Mexican grilled corn, my mix of cream cheese, corn, hot sauce, jalapeños, lime, and feta make this the most delicious party dip for Cinco de Mayo and beyond. Grab the chips and get to dipping! This is one of my most popular recipes, for good reason.
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5-Star Review
“I had 9, (yes, 9!) people ask me for this recipe after making it for my father-in-law’s birthday party this past weekend. People just stood around this and ate it until it was gone! 10/10 recipe! This is going to become my go-to from now on! So easy, so satisfying!” -Patrick
This elote dip recipe kicks street corn up a notch by baking everything into a hot and cheesy Mexican dip. Cream cheese, corn, hot sauce, jalapeños, and more make a deliciously spicy appetizer that’s sure to get the party started! When I’m thinking about what recipe to bring to a party or serve for my family game days, this dip always makes it to the top of my list.
Ingredients1x2x3x
- ▢ 16 oz. low-fat cream cheese room temperature (2 bricks)
- ▢ ½ cup sour cream Greek yogurt and mayo also work
- ▢ 2 cloves garlic minced
- ▢ 2 tbsp hot sauce I used Frank’s RedHot, for a milder flavor use use taco sauce
- ▢ 2 tbsp fresh lime juice (from 1 lime)
- ▢ 2 cups freshly shredded pepper jack cheese divided, or Mexican blend cheese for a milder flavor
- ▢ 30 oz. canned corn fully drained and rinsed (2 cans), fresh or defrosted frozen also work
- ▢ 4 oz. low-fat feta cheese or Cotija cheese, crumbled
- ▢ 1 jalapeno pepper chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)
- ▢ 2 tbsp chopped red onion
- ▢ ½ cup chopped fresh cilantro
Video
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and set aside.
- In a high-powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined. 16 oz. low-fat cream cheese, ½ cup sour cream, 2 cloves garlic, 2 tbsp hot sauce, 2 tbsp fresh lime juice, 2 cups freshly shredded pepper jack cheese
- Scoop the cream cheese mixture into a large bowl and add the remaining one cup of cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine. 30 oz. canned corn, 4 oz. low-fat feta cheese, 1 jalapeno pepper, 2 tbsp chopped red onion, ½ cup chopped fresh cilantro
- Pour the mixture into the prepared baking dish. Sprinkle with more cheese if desired.
- Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.
Equipment
- 9×13 Baking Pan
- High Powered Blender
Becky’s Tips
- To make in a slow cooker, place all ingredients in a Crock Pot, cover, and cook on low heat for 4 hours (or high heat for 2 hours). Or try this Crockpot corn dip recipe instead for a slightly different version.
- I prefer to use low-fat cream cheese, sour cream, and feta in this recipe, but the full-fat versions work just as well.
- Sometimes I grill the corn , sear or char it in a skillet before adding it to the dip to enhance the flavor.
- I love to mix in shredded chicken or chorizo to bulk it up. Be sure any meat you use is already fully cooked.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Mexican Street Corn Dip Step by Step
Gather your ingredients.
Blend the dip base: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and set aside. In a high-powered blender or mixer, combine 16 ounces (2 bricks) of low-fat cream cheese, ½ cup of sour cream, 2 minced cloves of garlic, 2 tbsp of hot sauce, 2 tbsp of fresh lime juice, and 1 cup of the shredded pepper jack cheese. Blend until fully combined.
Stir in the corn: Scoop the cream cheese mixture into a large bowl and add the remaining one cup of cheese, 30 oz. (2 cans) of drained corn, 4 oz. feta cheese, 1 chopped jalapeño pepper, 2 tbsp of chopped red onion, and ½ cup of chopped fresh cilantro. Stir to combine.
Top the dip: Pour the mixture into the prepared baking dish. Sprinkle with more cheese if desired.
Bake the dip: Bake for 15-20 minutes or until cheese is hot and bubbly.
Garnish and serve: Garnish with more cilantro, feta, and hot sauce.
How to Store
If you’re serving this dip at a party, keep it warm in a slow cooker set to low. Store leftovers in an airtight container, and keep it in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through.
I don’t recommend freezing this elote dip since it’s filled with dairy, which doesn’t hold up well when frozen and reheated.
Serving Suggestions
You can’t eat this hot street corn dip without tortilla chips ! But of course you can use any dippers you like, from hearty crackers to crisp veggies. It’s one of my favorite hot party dips for all occasions, but especially for Cinco de Mayo parties along with a few margaritas .
more dips to try
Beer Cheese Buffalo Chicken Dip
Pepper Jelly Dip
Crockpot Spinach Dip
Crockpot Sausage Dip
Mexican Street Corn Dip (Elote Dip)
Equipment
- 9x13 Baking Pan
- High Powered Blender
Ingredients
- 16 oz. low-fat cream cheese room temperature (2 bricks)
- ½ cup sour cream Greek yogurt and mayo also work
- 2 cloves garlic minced
- 2 tbsp hot sauce I used Frank’s RedHot, for a milder flavor use use taco sauce
- 2 tbsp fresh lime juice (from 1 lime)
- 2 cups freshly shredded pepper jack cheese divided, or Mexican blend cheese for a milder flavor
- 30 oz. canned corn fully drained and rinsed (2 cans), fresh or defrosted frozen also work
- 4 oz. low-fat feta cheese or Cotija cheese, crumbled
- 1 jalapeno pepper chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)
- 2 tbsp chopped red onion
- ½ cup chopped fresh cilantro
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray and set aside.
- In a high-powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined. 16 oz. low-fat cream cheese, ½ cup sour cream, 2 cloves garlic, 2 tbsp hot sauce, 2 tbsp fresh lime juice, 2 cups freshly shredded pepper jack cheese
- Scoop the cream cheese mixture into a large bowl and add the remaining one cup of cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine. 30 oz. canned corn, 4 oz. low-fat feta cheese, 1 jalapeno pepper, 2 tbsp chopped red onion, ½ cup chopped fresh cilantro
- Pour the mixture into the prepared baking dish. Sprinkle with more cheese if desired.
- Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.
Video
Notes
- To make in a slow cooker, place all ingredients in a Crock Pot, cover, and cook on low heat for 4 hours (or high heat for 2 hours). Or try this Crockpot corn dip recipe instead for a slightly different version.
- I prefer to use low-fat cream cheese, sour cream, and feta in this recipe, but the full-fat versions work just as well.
- Sometimes I grill the corn , sear or char it in a skillet before adding it to the dip to enhance the flavor.
- I love to mix in shredded chicken or chorizo to bulk it up. Be sure any meat you use is already fully cooked.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
