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This Mexican Street Corn Dip is a warm, cheesy, oven-baked twist on traditional Mexican street corn, and it’s the perfect appetizer for game day, Cinco de Mayo, happy hour, or your next party! It all comes together in one bowl, bakes in any baking dish, and is ready in about 35 minutes. It’s an easy hot dip with bold flavors that everyone will scoop up with tortilla chips until the dish is empty.

Easy Mexican Street Corn Dip

Traditional elote is grilled corn on the cob sold by street vendors all over Mexico, slathered in something creamy, rolled in crumbly cheese, and dusted with chile powder and a squeeze of lime. It’s one of the best things about Mexican food (in my humble opinion)!

After tasting it for the first time in Mexico a few years ago, I’ve been totally hooked ever since. And unlike the first recipe I shared (a cold Copycat Rojos Street Corn Dip), this dip is baked and served hot! It is fire!! 🔥

This Hot Street Corn Dip takes all those elote flavors off the corn cobs and puts them in dip form, so there’s no messy ear of corn to hold, and everyone can just grab a chip and dig in.

The first couple of times I made it, we thought it was delicious! But I wanted it a little creamier, so I added a bit more sour cream and took out a little corn. My recipe testers told me they liked the new version even better… it was creamier and had more flavor. That’s the version I’m sharing with you today.

And y’all… my family can’t stop eating this dip! They’ve already made it several times on their own and taken it to a couple of events to share. When my family starts making a recipe without me, I know it’s a keeper 🙂

mexican street corn dip in a bowl with tortilla chips

Why You’ll Love This Recipe

It’s an easy dip. You’ll mix everything in one bowl, spread it in a dish, and let the oven do the rest. You don’t need a grill, a large skillet, or any fancy steps to get those Mexican street corn flavors.

It’s made for a crowd. This cheesy dip is perfect for game day, Cinco de Mayo, backyard barbecues, happy hour, or any time you need party dips that feed a bunch of people without a lot of fuss.

You can make it your own. Turn up the cayenne for a spicier dip, swap the cheeses for what’s at your grocery store, or serve it as a side dish with tacos. Every single time I make it, I’m reminded how flexible it is.

mexican street corn dip on a tortilla chip over a bowl

Tools Needed

You probably have everything you need in your kitchen already! (This section contains affiliate links.)

Cheese grater
Knife and cutting board
Colander
Measuring cups and spoons
Hand mixer or large spoon
Mixing bowl
Oven-safe baking dish (about 11×7 inches or 9×9 inches)

Ingredients

Here’s what you’ll need to grab at the grocery store:

Cream cheese – use an original block of full-fat cream cheese, softened to room temperature. Lower fat cream cheese makes the dip drier and less creamy.
Sour cream – original sour cream works best for the same reason. Some folks like to swap in Greek yogurt or Mexican crema, but I haven’t tested those.
Monterey Jack cheese – freshly shredded melts and tastes creamier than pre-shredded. Pepper jack cheese or cheddar cheese would work too.
Fresh jalapeño – seeds removed. Wear gloves or wash your hands right away after this step!
Fresh lime juice – from a lime or a bottle, whichever you have.
Onion powder, garlic, cayenne pepper, and salt
Frozen corn – thawed. Canned corn works as a substitute (drain and dry it completely), or use fresh sweet corn cut right off the cob.
Cotija cheese – look for this creamy cotija cheese in the refrigerated section near the other Mexican cheese. Feta or queso fresco can stand in for it.
Fresh cilantro – chopped, for the top.

Find the full recipe with ingredient measurements in the recipe card below.

How to Make Hot Mexican Corn Dip

This comes together so quickly… you’ll have it in the oven before your guests arrive!

Preheat your oven to 350°F.
In a mixing bowl, stir together the cream cheese and sour cream with a hand mixer or large spoon until smooth.

sour cream and cream cheese in a mixing bowl

sour cream and cream cheese mixed together

Add the Monterey Jack, jalapeño, lime juice, onion powder, garlic, cayenne pepper, and salt. Mix until everything is evenly distributed.

Monterey Jack, jalapeño, lime juice, onion powder, garlic, cayenne pepper, and salt added to cream cheese and sour cream mixture

Stir in the corn kernels and half of the cotija cheese.

Spread the mixture into an ungreased, oven-safe dish. Bake for 20-25 minutes, until the edges just start to brown. The top will look crusted over and the inside will be warm and cheesy.

Sprinkle the chopped cilantro and rest of the cotija over the baked dip. Add an extra squeeze of lime and a few dashes of cayenne for color, and serve it warm.

baked mexican street corn dip sprinkled with cojita cheese and cilantro

Pro Tips

Stick with full-fat cream cheese. When we tested this with low-fat cream cheese, the dip came out drier and not nearly as creamy.
To thaw frozen corn fast, put it in a colander under cold running water for 2-3 minutes, then pat it dry with a paper towel.
Any similar-sized dish works. I’ve baked this in an oval dish and a 9×13 rectangular dish (and a cast iron skillet is a pretty way to serve it too). Just check it a few minutes early or late when your dish is a lot bigger or smaller.
Don’t skip the extra sprinkle of cayenne on top! We love the pop of color it adds.

Mexican Street Corn Dip with a spoonful missing

Variations

Charred corn: for that grilled street corn taste, cook fresh corn kernels in a large skillet with a little olive oil over medium-high heat until they get a few brown spots.
Spice level: keep it at medium heat with ½ teaspoon of cayenne, or make a spicier dip with the full teaspoon, a few drops of hot sauce, or a can of diced green chiles.
Toppings: try sliced green onions, a little diced red onion, a pinch of chili powder, or a sprinkle of Tajin seasoning.
Cold Mexican street corn dip: we love it best warm, but it’s still tasty straight from the fridge.

Serving Suggestions

Tortilla chips are my favorite way to eat this dip, but corn chips, pita chips, French bread pieces, celery sticks, and other fresh veggies are great dippers too. It’s also a fun side dish next to tacos, enchiladas, or anything off the grill at your next cookout.

tortilla chip dipped into a bowl of mexican street corn dip

Storage Instructions

Store leftovers in an airtight container in the fridge for up to one week. I like to reheat individual portions in the microwave until warm, but you can also reheat it in the oven.

FAQ

Can I eat this dip warm or cold? Yes to both! It’s best warm when it’s extra creamy, but you can absolutely eat it cold too.

Can I use canned corn instead of frozen? Absolutely. Just drain it and dry it really well before you stir it in, so the dip doesn’t get watery.

What can I use instead of cotija cheese? Feta is a great substitute, and queso fresco works too. Either one gives you that salty, crumbly finish.

Can I make this easy hot elote dip in a slow cooker? I’ve only tested the original recipe in the oven, so that’s the method I can promise you. The baking is what gives the top that golden, crusted look.

bowl of mexican street corn dip surrounded by tortilla chips

Your New Favorite Party Dip

This is hands down one of the best Mexican street corn dip recipes I’ve made, and the best part is how little work it takes. Whether it’s game day, a backyard barbecue, or just a Friday night snack with the family, this Mexican corn dip is going to disappear fast. Make it your own with your favorite toppings and dippers!

Tried this recipe? Please leave a comment and a star rating below… it helps me grow my blog, and I’d be so grateful!

Mexican Street Corn Dip (Hot Baked Elote Dip)