Mexican Street Corn Dip

A bowl of corn dip topped with sliced jalapeños, cilantro, and crumbled cheese. Lime and jalapeño slices are visible in the background.

This Mexican Street Corn Dip is creamy, cheesy and full of zesty flavor, making it perfect for parties and game day snacks.

Course Appetizers/Party Foods

Cuisine Mexican

Keyword elote dip, Mexican street corn dip

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 332kcal

Author Lisa O'Driscoll

Ingredients

4 cups frozen fire roasted corn thawed
1 lime juiced
8 oz cream cheese softened
1 cup sour cream
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika
3 green onions sliced
1 jalapeno sliced
3 tablespoons cilantro chopped
1/4 cup cotija cheese crumbled

Instructions

Warm the corn in a skillet over medium heat until heated through, then stir in the lime juice. Remove 1/2 cup of corn and set aside for topping.
4 cups frozen fire roasted corn, 1 lime juiced
Cut the cream cheese into chunks and stir it into the corn until fully melted and smooth.
8 oz cream cheese
Reduce the heat to medium-low and mix in the sour cream, chili powder, garlic powder, salt, and pepper.
1 cup sour cream, 3/4 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper
Cook, stirring frequently, until everything is well combined and heated through.
Transfer the dip to a serving bowl and sprinkle with smoked paprika.
1/2 teaspoon smoked paprika
Garnish with the reserved corn, green onions, jalapeños, and cilantro, then top with Cotija cheese.
3 green onions, 1 jalapeno, 3 tablespoons cilantro, 1/4 cup cotija cheese
Serve warm with tortilla chips and enjoy!

Notes

You can store leftovers (if you have any) in an airtight container for up to 3-4 days. Reheat gently in the microwave. I don't recommend freezing it because the texture does not hold up well.

Nutrition