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This creamy Mexican corn dip is packed with street corn flavor, chili spice, and tangy lime. It’s easy to make in one pan and ready in under 30 minutes.
I’ve always been a huge fan of elote and esquites, so naturally I had to turn those Mexican street corn flavors into a dip.
And let me tell you, this one delivers. It’s super creamy and guaranteed to disappear fast once you set it out. Trust me, it’s been tested at multiple game nights.
With sweet corn, a kick of chili powder and other seasonings, and a blend of cream cheese and sour cream, it’s easy to make, ready in under 30 minutes, and perfect for any gathering – backyard BBQs, potlucks, or Tuesday nights when you’re just craving something delicious.
5-Star Review ★★★★★
“Excellent and will definitely make it again and again.” -Peachy
Ingredients You’ll Need
- Corn: You can use canned and drained whole-kernel corn, grilled corn, or frozen and thawed.
- Cream cheese: Makes up the base of the dip and adds creaminess and a smooth texture.
- Sour cream: Adds more creaminess along with a bit of tang. You could use mayonnaise instead for more of a Mexican street corn vibe, but I find that sour cream really balances the cream cheese.
- Jalapeño: For that kick of heat that contrasts with the sweetness of the corn. I left the seeds in for more spice, but you can remove them if you prefer a milder dip.
- Yellow onion: Adds a slight sweetness that complements the creaminess.
- Garlic: 2 cloves is perfect.
- Butter: Cooking the vegetables and corn in butter makes a big difference in flavor. It adds a richness that you can’t get from using other fats like olive oil.
- Spices: I used a combination of chili powder, ancho chili powder, paprika, salt, and cayenne pepper. I like to use a mix of ancho chili powder and regular chili powder when I can. It adds more dimension, and ancho chili powder has a smoky flavor compared to regular chili powder.
- Lime juice: A hint of lime adds some brightness and helps cut the richness of the cream cheese and sour cream.
- Cotija and chopped cilantro: Garnish the dip with lots of cotija and cilantro for even more flavor.
(See the recipe card below for full measurements.)
How to Make Mexican Corn Dip
Cook the vegetables. Melt the butter in a medium skillet over medium heat. Add the jalapeño and onions and cook until they are softened and translucent, stirring occasionally. This should take about 5 minutes.
Add the corn, seasonings, and cream cheese. Stir in the corn, garlic, and seasonings into the pan and cook for 1 minute. Then reduce the heat to low and stir in the cream cheese until fully melted.
Stir in the sour cream and lime juice, remove it from the heat, and serve immediately.
Mexican Corn Dip
Ingredients
- 2 tablespoons unsalted butter
- 1 jalapeño, finely diced
- ½ yellow onion, finely diced
- 2 cups corn, canned or frozen
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 2 teaspoons ancho chili powder
- ¾ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 8 ounces cream cheese, softened
- 2 tablespoons lime juice (about 1 lime)
- ½ cup sour cream (or mayonnaise)
- Cotija cheese, for topping
- Chopped cilantro, for topping
Instructions
- Melt butter in a medium skillet over medium heat. Once melted, add jalapeño and onions and cook until they are softened and translucent, about 5 minutes.
- Add corn kernels and garlic and stir to combine. Cook for 5 minute.
- Add chili powder, ancho chili powder, paprika, salt, and cayenne pepper and gently mix together until all the vegetables are coated.
- Reduce the heat to low and add the cream cheese. Stir continuously until the cream cheese has melted and is fully incorporated.
- Add the lime juice and sour cream and gently stir to combine.
- Take off the heat and transfer the dip into a serving dish. Garnish with chopped cilantro and cotija cheese. Serve warm with tortilla chips.
Notes
- Use frozen, canned corn, or fresh corn. Any type of corn works great. If using frozen, be sure to thaw the corn completely. If using canned, make sure to drain it. If using fresh, slice the kernels off the cob and cook it in the skillet for 5 minutes.
- Adjust the spice level by substituting the jalapeño for a different pepper based on your preference. If you want it less spicy, a 4-ounce can of mild diced green chiles is great, or omit the pepper completely. To make it spicier, use a serrano instead.
- If the dip is too thick, add a splash of milk 1 tablespoon at a time, until it reaches your desired consistency
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
Yes. You can prep it up to 2 days in advance, then reheat before serving.
It’s best warm and melty, but you can totally serve it chilled like a creamy corn salad if prefer.
Pretty much. This recipe uses cream cheese and sour cream instead of mayonnaise, though, for more of a classic dip consistency, but it is definitely influenced by the flavors of Mexican street corn.
Yes. While the sour cream balances out the richness of the cream cheese a little better than mayonnaise would, you can use mayo if you prefer. It’ll give you even more of that authentic street corn flavor for sure.
Ways to Serve Mexican Corn Dip
This dip’s a total crowd-pleaser, and there are so many fun ways to serve it beyond just chips (though, let’s be real, chips are always a solid move).
- With chips, of course: Homemade tortilla chips, air fryer tortilla chips, baked tortilla chips, corn chips, or even thick-cut potato chips for a salty crunch.
- As a taco topper: Spoon it over tacos, especially these easy chicken tacos or flank steak tacos. It’s basically creamy elote meets salsa.
- With grilled meats: Serve alongside carne asada, tequila lime chicken, or burgers.
- On nachos: Layer it over chips with cheese and beans, then pop it under the broiler. Boom – instant street corn nachos.
- Filling: Use it as a creamy filling for quesadillas or spread inside burritos.
And don’t skip the garnishes! Cotija, cilantro, green onions, a little hot sauce, or even crumbled bacon if you’re feeling fancy.
More Crowd-Pleasing Dips
Photography by Ashley McLaughlin.
This post was originally published in March 2018 and has been updated with new photos and more helpful tips.
I made this dip today with leftover grilled corn. Other then that, I stuck to the recipe. I had planned to make jalapeno poppers & thought this would make a good stuffing for them,
wrapped in bacon & put in the smoker. They were great.
We ate the rest as it was intended. Thank you for another perfect recipe. I have found that if I follow your recipes without deviation, the food always turns out wonderful.
Thank you so much, Chris! I’m happy you liked it! I think making it with grilled corn is a great idea.
Your chicken taco recipe is my ALL TIME GO TO favorite thing for years! I can’t believe I’ve waited this long to get your ebook and try another recipe! I’m trying the mojo de ajo shrimp ow, and I’m going to try the fajita shrimp next but everything looks and sounds so delicious on your site, now I want the corn dip too…..Thank you for making such delicious Mexican cooking easy!
thank you so much, Kate!
Excellent and will definitely make it again and again. I would add chopped jalapeños for more kick. Thank you for sharing.
How far ahead can I make this ?
You can make this up to 2 days in advance and then reheat it in the oven or microwave when you’re ready to eat it!
Hi
I want to make this for a party on Saturday. Can I make this in advance? Thanks x
Yes!
This needed some heat from maybe fresh jalapenos but we like it. Will be playing with this recipe.
Thanks, Jeff. Some fresh jalapenos would definitely help with the heat. I also like the idea of drizzling the top with some salsa Valentina or you favorite hot sauce. 🙂