Nothing beats the creamy, spicy magic of Corn Dip when you need a crowd-pleaser fast. This Mexican street corn dip captures all those amazing elote flavors we crave, but in an easy, shareable form. My family goes absolutely crazy for this stuff at every gathering.
The combination of tangy lime, smoky spice, and that irresistible cheese pull makes it impossible to stop eating. Trust me, you'll want to double the recipe because this disappears faster than you can say "more chips please!"
Why You'll Love This Mexican Street Corn Dip
This hot corn dip brings serious flavor without the fuss. Every single bite delivers that perfect balance of creamy, spicy, and fresh that makes street corn so addictive. The beauty of this corn dip with cream cheese is how it transforms simple pantry ingredients into something that tastes like you spent hours in the kitchen. Plus, it stays warm and gooey for ages, making it perfect for parties where people graze all evening long.
What really sets this apart from other appetizers is how it brings everyone together. I've watched quiet dinner guests suddenly become chatty over this dip. There's something about that first taste of tangy lime mixed with smoky spice that just opens people up.
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What You'll Need
These simple ingredients create something truly magical together. Most of these items probably live in your kitchen already, which makes this recipe a total lifesaver when unexpected guests show up. I learned this the hard way when my mother-in-law surprised us with a visit and I had exactly 30 minutes to pull together something impressive. This corn dip saved the day and earned me major points with the family.
Main 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 jalapeño pepper, chopped
- 2 tablespoons chopped red onion
- ½ cup chopped fresh cilantro
Optional Extras
Feel free to add extra cheese on top, more cilantro for garnish, or a drizzle of hot sauce for those who like extra heat. Some folks love adding a squeeze of lime right before serving too.
The full corn dip instructions are right in the card below.
How to Make Corn Dip
Prep Your Baking Dish
Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and set aside.
Blend the Cream Base
In a high-powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.
Mix Everything Together
Scoop the cream cheese mixture into a large bowl and add the remaining one cup of cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.
Transfer to Baking Dish
Pour the mixture into the prepared baking dish. Sprinkle with more cheese if desired.
Can I use frozen corn in corn dip? Absolutely! Just make sure to thaw it completely and drain all the water first. Pat it dry with paper towels to avoid a watery dip.
Bake Until Bubbly
Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.
Aliana's Pro Advice
- The secret to perfect street corn dip is getting that cream cheese completely smooth before adding everything else.
- Room temperature cream cheese makes all the difference here. My mom taught me to take it out at least an hour before cooking, and she was absolutely right.
- Cold cream cheese creates lumps that never quite disappear, even with all the mixing in the world. Also, don't skip draining that corn really well.
- Nobody wants a watery mexican corn dip when you're expecting creamy perfection.
- Here's another trick I discovered by accident: if you're in a hurry and forgot to soften your cream cheese, cut it into small cubes and microwave for 15-20 seconds.
- Just watch it carefully because you want soft, not melted. I learned this during one of those frantic pre-party moments when everything had to be ready in record time.
- My daughter still teases me about the time I tried to blend cold cream cheese and ended up with what looked like cottage cheese soup.
Ingredient Substitutions & Variations
Swap Cotija cheese for feta if you want that authentic Mexican flavor, or use sharp cheddar if that's what you have. Greek yogurt works great instead of sour cream for a lighter version. For spice level, remove jalapeño seeds for mild heat or add an extra pepper for serious fire.
Want to make this cold corn dip instead? Skip the baking step and serve it chilled. It's perfect for summer gatherings when you don't want to heat up the kitchen. I've also made this with roasted corn straight off the grill, and the smoky flavor takes it to another level. My brother swears by adding a pinch of smoked paprika for extra depth. You can even turn this into a jalapeno corn dip by doubling the peppers and adding some pickled jalapeños for extra tang.
Storage & Reheating Instructions
Store leftover corn dip in the fridge for up to 4 days. Reheat in the oven at 300°F for about 10 minutes, stirring halfway through. The microwave works too, but the oven keeps that perfect creamy texture. This fiesta corn dip actually tastes even better the next day when all those flavors have had time to meld together.
For meal prep lovers, you can assemble this entire recipe ahead of time and keep it covered in the fridge for up to 2 days before baking. Just add an extra 5 minutes to the baking time since you're starting with a cold dish. I love making this on Sunday and having it ready to pop in the oven when friends drop by during the week. The flavors actually improve with time, making it taste like you've been simmering it all day.
What to Serve With Corn Dip
Tortilla chips are the classic choice, but my family loves it with warm pita bread too. Fresh vegetables like bell pepper strips and cucumber slices make great lighter options. This corn dip pairs beautifully with grilled chicken or tacos for a complete meal everyone will remember.
FAQs About Corn Dip
What do you put in corn dip?
The base includes cream cheese, sour cream, corn, and cheese. This version adds jalapeños, lime juice, garlic, and cilantro for that authentic street corn flavor.
What is crack corn dip?
It's called "crack" corn dip because it's so addictive! The combination of creamy cheese, sweet corn, and spicy elements makes it nearly impossible to stop eating.
What is street corn dip made of?
Street corn dip captures the flavors of Mexican elote with cream cheese, corn, lime juice, chili peppers, and Mexican cheeses like Cotija or feta.
Can I use frozen corn in corn dip?
Yes! Thaw completely and drain well. Pat dry with paper towels to prevent excess moisture in your dip.
More Recipes You'll Love
If you're looking for more crowd-pleasing appetizers, these recipes never fail to impress and use simple ingredients you probably have on hand:
Cowboy Caviar Recipe - Fresh, colorful bean salad that disappears fast at every party I bring it to.
Pesto Pasta Salad Recipe - Creamy, herb-packed side dish that works for potlucks and weeknight dinners perfectly.
Garlic Broccoli Stir Fry with Chickpeas - Quick, healthy dinner that even my pickiest eaters actually request regularly.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
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Pairing
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Mexican Street Corn Dip Recipe
Equipment
- 1 9×13 inch baking dish For baking the corn dip until bubbly
- 1 High-powered blender or mixer To blend cream cheese mixture smooth
- 1 Large mixing bowl To combine all ingredients together
- 1 Oven Preheated to 350°F for baking
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 jalapeño pepper - chopped, leave seeds for spice
- 2 tablespoons chopped red onion
- ½ cup chopped fresh cilantro
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and set aside.
- In a high-powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.
- Scoop the cream cheese mixture into a large bowl and add the remaining one cup of cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.
- Pour the mixture into the prepared baking dish. Sprinkle with more cheese if desired.
- Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.
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