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Sweet corn cobs grilled to smoky perfection, mixed with creamy cream cheese, zesty fresh lime juice, and a sprinkle of cotija cheese. Boom! Mexican Street Corn dip!

Mexican Street Corn dip with garnishes in baking dish

Alright, my dip-loving pals! (LOL I’m such a wierdo.) Get ready to scoop up some Mexican Street Corn Dip that’s so tasty it’ll make your taste buds do a happy dance!

I have to admit that I absolutely love authentic Mexican Street Corn.

It’s hard to capture that experience in something that you make at home.

Food on the street really is something special, and we all know it. I think this recipe gets close, though.

This elote dip recipe is your ticket to flavor and homemade goodness!

Whether you’re hosting a summer get-together or just craving Mexican street corn dip, grab your large bowl, and let’s make this absolutely delicious dip!

Some of our favorite chicken recipes we have on our site include: Popcorn Chicken, Chinese Chicken Recipe, and Italian Lemon Chicken Foil Packet.

WHY THIS RECIPE WORKS:

Smoky and Sweet – Grilled sweet corn adds a smoky flavor that’s sweeter than a summer day—yum!
Creamy and Zesty – Cream cheese and fresh lime juice make it smooth and tangy—perfect for Mexican food fans!
Super Easy – Mix, bake, and dip—faster than you can say “where’s my corn chips?”—great for best results!

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

Ears of corn
Vegetable oil
Cream cheese
Mayonnaise
Shredded quesadilla cheese
Canned mild green chiles
Cotija cheese
Scallions
Fresh chopped cilantro
Lime juice
Lime zest
Garlic powder

ingredients needed to make Mexican Street Corn dip

HOW TO MAKE MEXICAN STREET CORN DIP:

Preheat the grill over high heat.
Brush the corn with the oil and place it on the grill.
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.
Add the mayonnaise and stir to combine.
Place 1 cup quesadilla cheese, green chiles, cotija cheese, scallions, cilantro, lime juice, lime zest, and garlic powder into the bowl.
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.

FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

DO I HAVE TO GRILL THE CORN FIRST?

Nope, you don’t have to grill the corn, but it’s a game-changer if you do!

Grilling those corn cobs gives them a smoky flavor that makes this Mexican corn dip recipe taste like it came straight from a street vendor.

If you’re short on time or don’t have a grill, you can totally use fresh corn kernels right off the cob—no cooking needed!

Canned corn works too; just drain it well to avoid a watery dip.

Either way, you’ll still get a delicious Mexican street corn dip recipe packed with Mexican flavors.

WHAT KIND OF CHEESE IS THE BEST TO USE?

Cotija cheese is the rockstar here—it’s crumbly, salty, and gives that authentic traditional Mexican street corn taste you’d find at a Cinco de Mayo fiesta.

You can snag it at most grocery stores in the cheese section, but if it’s playing hide-and-seek, queso fresco is a great backup.

up close image of Mexican Street Corn dip in baking dish

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ANY ADDITIONS?

Here are 10 great ideas to get you started.

If you have any others, let me know in the comments!

Jalapeño peppers for a spicier dip kick
Chili powder for smoky spice
Green onions for a fresh, sharp bite
Black beans for hearty texture
Cayenne pepper for extra heat
Monterey jack cheese for melty goodness
Red onion for crunchy zing
Hot sauce for a fiery twist
Bell peppers for colorful crunch
Cheddar cheese for a sharp, cheesy layer

ANY SUBSTITUTIONS?

Switch it up with these swaps if you’re missing something or want a tweak:

Sour cream instead of mayonnaise for a tangier creamy dip
Greek yogurt instead of cream cheese for a lighter Mexican corn dip
Parmesan cheese instead of cotija cheese for a similar salty bite
Lemon juice instead of lime juice for a different citrus pop
Canned corn instead of fresh corn kernels for quicker prep
Onion powder instead of garlic powder for a milder flavor profile

a hand holding up a chip in air that has been dipped in Mexican Street Corn dip

HOW TO STORE:

ROOM TEMPERATURE: 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!

REFRIGERATOR: Store in an airtight container in the fridge for 3-4 days—perfect for grabbing a scoop next time you’re hungry!

Stir before serving to revive the creamy cotija cheese texture.

FREEZER: Don’t freeze this—the fresh veggies and Mexican crema-like texture will get mushy.

Make it fresh for the best Mexican street corn dip!

DANA’S TIPS AND TRICKS:

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.

Mexican Street Corn Dip that’s creamy, smoky, and super easy!

It’s the perfect way to spice up any gathering.

Scoop it up, dig in, and enjoy!

If you like this recipe, you might also like:

overhead image of Mexican Street Corn dip in a baking dish with corn chips in it

If you’ve tried this MEXICAN STREET CORN DIP, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!