This Mexican Corn Dip recipe is a party favorite! It's made with fresh corn and jalapeño peppers, lots of cheese and Mexican seasonings, then baked to cheesy perfection in no time! Warning - you may need to make a double batch of this super creamy dip.
Mexican Corn Dip Recipe
Mexican corn dip might just change your life. Well, it'll at least change the way you show up to parties! This is probably my favorite dip to bring to summer block parties, cookouts, Superbowl Sunday, etc. There's really never a bad time or place for a dip this cheesy and creamy.
Essentially, this dip takes everything you love about elote (Mexican street corn) and bakes it all together in a ridiculously good dip!
Grab some chips and consider making a double batch if you're headed to a big party, because this stuff tends to go pretty quick.
Ingredients in Mexican Street Corn Dip
Here's what you'll need to make this dip! You'll love how short and simple your shopping list will be.
- Cream cheese
- Mexican crema
- Shredded cheddar cheese
- Crumbled cotija cheese
- Jalapeño pepper
- Hot sauce - Use your favorite. I used a Louisiana hot sauce and had great results.
- Seasonings - You'll need chili powder, paprika, garlic powder, cumin and salt.
How to Make Mexican Corn Dip
Preheat. Set your oven to 350°F.
Mix the cheeses. Mix all of your cheeses together in a large bowl - cream cheese, cheddar cheese, and cotija cheese. Reserve a half cup or so of the cheddar and cotija, though, as we'll be using it for a final topping.
Stir it all together. Stir in the chopped jalapeño peppers, corn, hot sauce, seasonings and cilantro into the cheeses.
Bake. Scoop everything into a baking dish and bake for 15 minutes.
Add the toppings. Pull it out of the oven and sprinkle on the reserved cheddar and cotija cheeses. Bake it for another 5 minutes, then pop it out of the oven and garnish with extra cilantro.
Recipe Tips and Notes
- Adjust the heat. Feel free to incorporate other hotter chili peppers if you'd like, such as serrano peppers. Or use poblano peppers for a milder version. Mmmm. Poblanos.
- The cheesy top. This is more for the appearance of the dip, making the whole top layer nice and gooey and cheesy. It isn't necessary and does not affect the flavor of the final corn dip, but I like to make things look pretty!
- You can use frozen corn. Just thaw the corn and mix it up with all of the cheeses, then bake the same way. I LOVE fresh whole kernel corn, but I've made this both ways and it's always great. With frozen corn, you can make this recipe any time of the year.
Once fully cooled to room temp, you can store any leftover Mexican corn dip you have in an airtight container in the fridge for about 2-3 days. The best part? This stuff reheats great in the microwave! Simply zap it for 30 seconds at a time until it's warmed all the way through.
I don't recommend freezing this elote dip. The creamy, cheesy consistency never holds up well once thawed.
Got any questions? Ask away! I'm happy to help. If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Mexican Corn Dip Recipe
- 8 ounces cream cheese softened
- ½ cup Mexican crema or sour cream
- 1 cup shredded cheddar cheese
- ¼ cup crumbled cotija cheese
- 1 jalapeno pepper chopped
- Corn from 3 ears
- 1 tablespoon favorite hot sauce – I used a Louisiana style hot sauce
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon salt
- ¼ cup chopped cilantro + more for serving
- Heat oven to 350 degrees. Mix all of the cheeses together in a large bowl, but reserve a bit of the cheddar and cotija for a final topping.
- Stir in the jalapeno, corn, hot sauce, seasonings and cilantro.
- Pour the mixture into a baking dish and bake for 15 minutes.
- Top the dish with the remaining cheeses and bake for another 5 minutes. This will make the top nice and smooth and inviting.
- Remove and garnish with extra cilantro.