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Whether you’re hosting a summer cookout, putting together a Cinco de Mayo spread, or just need a crowd-pleasing appetizer that takes 20 minutes of hands-on time, this Mexican street corn dip delivers every time.
Sweet grilled corn, cream cheese, cotija, fresh lime, and cilantro- this dip has everything you love about Elote, but scoopable and served with a chip. It’s warm, it’s bubbly, and it disappears before anything else on the table.
I almost always make my cold taco dip to go with whenever I’m hosting, but this time, I wanted to try something different.
I went ahead and built a full Mexican spread around this- served with some crispy homemade tortilla chips, paired with my ribeye Carne Asada tacos for the main, and a Mexican rice pudding to finish up the meal.
Quick Look: Mexican Street Corn Dip
- ⏱ Prep Time: 20 minutes
- 🔥 Cook Time: 30 minutes
- ⏳ Total Time: 55 minutes
- 🍽️ Serving: 16 servings
- ⚡ Calories: 301kcal
- 🍂 Flavor Profile: Smoky, creamy, tangy, and cheesy- like my Crockpot Queso dip with Chorizo.
- 👌 Difficulty: Easy! Simply grill, mix, bake and done.
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Why This Recipe Works
- That charred flavor is absolutely insane. Charring the cobs directly over high heat develops a deep, smoky sweetness you simply cannot replicate from a can. It’s the same technique I use in my sweet and spicy corn relish and my smoky Chipotle Mexican street corn.
- It’s perfect for parties and get-togethers. Just 20 minutes of prep time and you’ll have a delicious creamy dip that’s sure to be a crowd pleaser.
- The texture and flavor is absolutely addictive. It’s rich, creamy, smoky and slightly spicy all at the same time.
Key Ingredients
- Corn: Fresh corn on the cob works best. Frozen fire-roasted corn works as a substitute, but fresh grilled corn is the gold standard that I always use for my grilled roasted corn salsa too.
- Cream cheese + mayonnaise: The base of the dip. Make sure the cream cheese is at room temperature before you use it.
- Cheese: I used a mix of shredded Quesadilla cheese (a high-melt Mexican cheese) and Cotija cheese, which has a delicious salty punch. You can use Monterey Jack and Parmesan if you can’t find these.
- Canned green chiles: For that gentle, earthy heat without making the dip spicy. Drain them thoroughly before adding.
- Scallions, fresh cilantro, lime juice, and lime zest: The fresh layer that lifts the whole dip. Add the cilantro last so it keeps its bright color. And remember, the lime zest is just as important as the juice.
- Garlic powder: For a background savory note.
See the recipe card below for exact quantities.
Variations & Substitutions
- For a tangier base, use a mix of cream cheese and sour cream instead of the mayonnaise. That’s exactly what I did when I made my roasted garlic cream cheese dip.
- Make the dip spicier by chopping up some jalapenos and adding them to the mix, o sprinkling a bit of Chipotle or Ancho chili powder or even your favorite hot sauce on the top, right before serving.
- You can also add crumbled cooked Chorizo or Bacon (I love using my crispy Air Fryer bacon) mixed into the base for a meatier version.
- To make the dip more hearty, add in some black beans before baking.
- A spoonful of homemade Pico de Gallo spooned on top of the baked dip right before serving adds a fresh, bright finish
How to Make Mexican Street Corn Dip
- Brush some oil on the corn and grill for 10-15 minutes on a preheated grill until charred on all sides.
- Using an electric mixer, whip cream cheese in a large bowl until smooth and fluffy.
- Add in the mayonnaise.
- Whip again for a few seconds to combine.
- Add both the cheeses, grilled corn, green onions, cilantro, garlic powder, lime zest and lime juice in a bowl.
- Add the whipped cream cheese mixture to the bowl and mix well.
7. Transfer to a greased baking dish and top with remaining shredded cheese.
8. Bake for 20 minutes or until light golden brown and bubbly.
Recipe Tips & Tricks
- Elote is defined by that dark, smoky char. If the corn looks just lightly golden, put it back on for another few minutes- you want real blackening on parts of each cob.
- Whip the cream cheese well before adding anything else. This is key to getting that smooth dip- I realized this when I made my bacon ranch chicken dip. Cold or un-whipped cream cheese creates lumps that don’t disappear during baking, leaving you with an uneven texture throughout.
- Drain the green chiles thoroughly before adding them in. Residual liquid can make the dip watery and prevent the cheese from getting that proper baked, bubbly texture.
- Add the cilantro last. Folding fresh cilantro in at the very end of the mixing step (not before) keeps it bright green and fresh-tasting. Over-stirred cilantro turns dull and loses its flavor.
- Let it cool for the full 10 minutes. It might be tempting to dig in immediately, but the dip continues to set slightly as it cools and the flavors come together better at a slightly lower temperature- this is always the case when it comes to baked dips like my smoked crab dip and copycat Longhorn hot spinach dip.
Serving Ideas & Suggestions
This easy Mexican street corn dip is at its best served warm straight from the oven- set it out with a generous pile of thick corn chips or tortilla chips and let guests dig in. For a complete Mexican party spread or taco night, pair it with the Ribeye Carne Asada tacos as the main course and a bowl of homemade guacamole alongside for contrast. The copycat Longhorn hot spinach dip and Queso Blanco cheese dip both make great companions if you’re doing a full dip bar at a party.
Round out the meal with Mexican stuffed peppers or slow cooker chicken Tinga and finish with a slice of Mexican Tres Leches cake for the full spread.
Mexican Street Corn Dip FAQs
Keep it out for up to 2 hours during your holiday party- any longer, and it’s best to chill it to stay safe and tasty!
Store in an airtight container in the fridge for 3-4 days and enjoy it cold or warm.
Don’t freeze this- the fresh veggies and Mexican crema-like texture will get mushy. It is best to make and serve fresh.
More Mexican Appetizers
If you tried this Mexican street corn dip or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you! You can also follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Mexican Street Corn Dip
Ingredients
- 6 ears corn
- 1 tablespoon vegetable oil
- 16 ounces cream cheese softened
- 1/2 cup mayonnaise
- 2 cups shredded quesadilla cheese divided
- 4 ounces canned mild green chiles drained
- 4 ounces cotija cheese crumbled
- 4 scallions thinly sliced
- ½ cup fresh chopped cilantro
- 1 1/2 tablespoons lime juice
- zest of 1 lime
- 1 teaspoon garlic powder
Instructions
- Preheat the grill over high heat.
- Brush the corn with the oil and place it on the grill.6 ears corn, 1 tablespoon vegetable oil
- Char the corn well on all sides, flipping occasionally for 10-15 minutes. Take off the heat and set aside.
- Preheat the oven to 350°F. Spray a 9×9 baking dish with cooking spray and set aside.
- Whip the cream cheese in a large bowl with an electric hand mixer until smooth.16 ounces cream cheese
- Add the mayonnaise and stir to combine.1/2 cup mayonnaise
- Place 1 cup quesadilla cheese, green chiles, cotija cheese, scallions, cilantro, lime juice, lime zest, and garlic powder into the bowl.2 cups shredded quesadilla cheese, 4 ounces canned mild green chiles, 4 ounces cotija cheese, 4 scallions, ½ cup fresh chopped cilantro, 1 1/2 tablespoons lime juice, zest of 1 lime, 1 teaspoon garlic powder
- Once the corn is cool to the touch, cut it off the cob and add it to the bowl with the other ingredients.
- Stir to combine.
- Place the mixture into the prepared baking dish and smooth out the top.
- Sprinkle with the remaining quesadilla cheese.
- Bake for 20 minutes or until bubbly around the edges.
- If you want to brown the top, place the broiler on high and watch closely until your desired browning.
- Allow to cool for 10 minutes before serving.
Notes
- Use a sharp knife to cut corn cobs—makes quick work of those kernels!
- Whip cream cheese in a large bowl—no lumps for a smooth, creamy sauce!
- Grill on medium-high heat—gets that smoky flavor just right!
- Add fresh cilantro last—keeps it bright and festive!
- Serve with carrot sticks or corn chips—perfect for scooping.
Nutrition
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