Name: Mexican Street Corn Dip
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 16 ounces low-fat cream cheese room temperature (2 bricks); ½ cup sour cream; 2 cloves garlic minced; 2 tablespoons hot sauce I used Frank's RedHot; 2 tablespoons fresh lime juice (from 1 lime); 2 cups freshly shredded pepper jack cheese divided; 30 ounces canned corn fully drained and rinsed (2 cans); 4 ounces low-fat feta cheese or Cotija cheese, crumbled; 1 jalapeno pepper chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor); 2 tablespoons chopped red onion; ½ cup chopped fresh cilantro

Mexican Street Corn Dip is a crowd-pleasing cheese dip that’s perfect for any gathering. This hot, cheesy, and spicy Elote-inspired dip combines cream cheese, sweet corn, hot sauce, jalapeños, and more for an irresistible appetizer. Whether you’re hosting a party or having a family game night, this dip always steals the show. Serve it hot with tortilla chips, crackers, or crisp veggies, and watch it disappear!

This recipe takes the flavors of classic Mexican street corn and transforms them into a warm, comforting dip. It’s perfect for Cinco de Mayo celebrations, game days, or any festive occasion. Pair it with margaritas, and you’ve got a winning combination!

Mexican Street Corn Dip

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

16 ounces low-fat cream cheese room temperature (2 bricks)
½ cup sour cream
2 cloves garlic minced
2 tablespoons hot sauce I used Frank's RedHot
2 tablespoons fresh lime juice (from 1 lime)
2 cups freshly shredded pepper jack cheese divided
30 ounces canned corn fully drained and rinsed (2 cans)
4 ounces low-fat feta cheese or Cotija cheese, crumbled
1 jalapeno pepper chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)
2 tablespoons chopped red onion
½ cup chopped fresh cilantro