Mexican Street Corn Dip

This Mexican street corn dip is creamy, cheesy, just the right amount of spicy, and honestly… way too easy to keep eating.

It’s everything you love about elotes — the charred corn, the chili-lime kick, the crumbled cheese — all stirred into a hot, rich dip that practically demands tortilla chips on standby.

I wasn’t planning to share this one. I made it one night on a whim when I had leftover grilled corn and way too many people coming over.

Threw it together, stuck it in the oven, and hoped for the best. Turns out, it was the first thing gone.

Not even a spoonful left to “save for later.” Just an empty bowl and a lot of questions about how it came together.

The mix of sweet corn with creamy mayo, cream cheese, sour cream, and a hit of lime is smooth and bold all at once.

The cotija gives it that salty edge, and the chili powder ties it all together. The extra drizzle of crema on top makes it feel like you really know what you’re doing (even if you don’t).

Make this once, and you’ll start finding excuses to make it again.

Table of Contents

Mexican Street Corn Dip (Elote Dip) Recipe

Ingredients

4 cups frozen sweet corn (fire-roasted or regular), thawed and drained
3 tablespoons unsalted butter
1/2 cup mayonnaise
1/2 cup sour cream
4 oz cream cheese, softened
1 tablespoon fresh lime juice (about 1/2 lime)
1 teaspoon chili powder (plus more for garnish)
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and cracked black pepper to taste
1/2 cup crumbled cotija cheese (plus extra for topping)
1/3 cup chopped fresh cilantro (plus extra for garnish)
1/4 cup Mexican crema or sour cream (for drizzling)

Instructions

Heat a large skillet over medium-high heat and add the butter. Once melted and bubbling, add the corn. Cook for 5–7 minutes, stirring occasionally, until lightly charred in spots and golden. Don’t overcrowd — if needed, do it in batches for better caramelization.
Remove from heat and let cool slightly. Reserve about 1/4 cup of the cooked corn for topping.
In a large mixing bowl, whisk together mayonnaise, sour cream, cream cheese, lime juice, chili powder, paprika, cumin, garlic powder, onion powder, a pinch of salt, and a few cracks of black pepper. Mix until completely smooth and creamy.
Stir in the warm corn and mix thoroughly until everything is evenly coated and the mixture is silky.
Fold in the cotija cheese and chopped cilantro. Taste and adjust seasoning — more lime if you want it tangier, more salt if needed.
Spoon into a serving bowl. Use the back of a spoon to smooth the surface and create a slight swirl pattern on top.
Drizzle with Mexican crema (or a little thinned-out sour cream) in a swirl or zigzag motion for presentation.
Sprinkle reserved corn over the top for texture, followed by a generous handful of crumbled cotija and a pinch of chili powder.
Finish with a big mound of fresh cilantro leaves in the center for that bold, green pop.
Serve warm or at room temperature with tortilla chips, warm pita wedges, or crisp veggie sticks.

Tips For Making Mexican Street Corn Dip

A few small tips can make a big difference in how this dip turns out — here’s how to get it just right:

Char the corn if you can: Even if you’re using frozen or canned corn, try to toast it in a hot pan until it’s a little browned. It adds so much flavor.
Soften your cream cheese first: This makes it easier to mix and helps everything come together smoother.
Don’t skip the lime: A little acidity keeps the dip from feeling too heavy and balances all the creamy ingredients.
Use cotija cheese for that authentic flavor: If you can’t find it, feta is a decent backup — but cotija is what gives it that real street corn taste.
Taste before serving: Once it’s all mixed, taste and adjust the chili powder, salt, or lime juice to get it just how you like.
Serve warm, not boiling hot: Let it cool slightly after heating. Warm is perfect — the flavors pop more, and it’s easier to scoop.

What To Serve With Mexican Street Corn Dip?

This dip pairs well with crunchy, hearty sides that can handle thick scoops. Here are some great ideas:

Tortilla chips
Pita chips
Toasted baguette slices
Warm flour tortillas
Fresh cucumber rounds
Celery sticks
Grilled shrimp skewers
Chicken taquitos
Beef empanadas
Quesadillas

How To Store Leftover Street Corn Dip?

Leftovers? Lucky you! Here’s how to store them so the dip stays fresh and tasty:

Refrigerate: Let the dip cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days.
Reheat: To reheat, spoon into a microwave-safe bowl and warm in short bursts, stirring in between. Or warm it in the oven at a low temperature until hot and bubbly again.
Avoid freezing: Because of the dairy in this dip, freezing can change the texture — it’s not recommended.

Can I Make This Dip In Advance?

Yes, and it actually works out great if you do. Here’s how to prep it early without losing any of the flavor:

Make it the day before: Prepare the entire dip up to the point before baking or heating. Store covered in the fridge overnight.
Reheat when ready to serve: Bake or microwave it just before serving so it’s hot and creamy when it hits the table.
Wait to garnish: Add crema, cheese, and cilantro on top after reheating so it stays fresh and doesn’t get soggy or melt into the dip.