Name: Mexican Street Corn Dip Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 16 oz. low-fat cream cheese (2 bricks), room temperature; ½ cup sour cream (Greek yogurt or mayo also work); 2 cups freshly shredded pepper jack cheese, divided (or Mexican blend cheese for milder flavor); 4 oz. low-fat feta cheese or Cotija cheese, crumbled; 2 cloves garlic, minced; 2 tbsp hot sauce (Frank’s RedHot used, or taco sauce for milder flavor); 2 tbsp fresh lime juice (from 1 lime); 30 oz. canned corn, fully drained and rinsed (2 cans) – fresh or defrosted frozen corn also works; 1 jalapeno pepper, chopped (leave seeds in for extra spice, or remove seeds for milder flavor); 2 tbsp chopped red onion; ½ cup chopped fresh cilantro

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Introduction

Mexican Street Corn Dip is a creamy, flavorful appetizer that brings the vibrant taste of elote to your party or snack time. This easy-to-make dip combines cheese, corn, spicy jalapeno, and fresh herbs for a crowd-pleasing treat.

A white plate is filled with a creamy cheesy dip layered with melted cheese that has light golden brown spots and a smooth texture. The dip is topped with bright yellow corn kernels, small bits of red onion, and slices of green jalapeño. On one side, fresh green cilantro leaves form a thick, leafy pile. In the front, several round, folded yellow corn chips scoop up the dip, some covered with melted cheese and corn. Crumbled white cheese is scattered over the top, adding a crumbly texture. The plate rests on a white marbled surface with a bottle of hot sauce and a bowl partly visible below. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz. low-fat cream cheese, room temperature (2 bricks)
½ cup sour cream (Greek yogurt and mayo also work)
2 cloves garlic, minced
2 tbsp hot sauce (Frank’s RedHot used; for milder flavor, use taco sauce)
2 tbsp fresh lime juice (from 1 lime)
2 cups freshly shredded pepper jack cheese, divided (or Mexican blend cheese for milder flavor)
30 oz. canned corn, fully drained and rinsed (2 cans); fresh or defrosted frozen also work
4 oz. low-fat feta cheese or Cotija cheese, crumbled
1 jalapeno pepper, chopped (leave seeds in for extra spice, remove for milder flavor)
2 tbsp chopped red onion
½ cup chopped fresh cilantro

Instructions

Step 1: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and set aside.
Step 2: 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.
Step 3: Transfer the cream cheese mixture to a large bowl. Add the remaining 1 cup of shredded cheese, corn, feta, jalapeno, red onion, and cilantro. Stir well to combine.
Step 4: Pour the mixture into the prepared baking dish. Sprinkle additional cheese on top if desired.
Step 5: Bake for 15-20 minutes or until the cheese is hot and bubbly. Garnish with extra cilantro, feta, and a drizzle of hot sauce before serving.

Tips & Variations

To make this dip in a slow cooker, place all ingredients in a Crock Pot, cover, and cook on low heat for 4 hours or high heat for 2 hours.
Full-fat cream cheese, sour cream, and feta can be used for a richer flavor.
Grill or char the corn before adding to the dip to enhance the smoky flavor.
Add shredded cooked chicken or chorizo to make the dip more filling; ensure any meat added is fully cooked.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm and bubbly, or microwave portions until heated through.

How to Serve

A white oval dish filled with a layered dip featuring a base of melted, golden-brown cheese mixed with corn, finely chopped red onion, and sliced green jalapeños. On one side, fresh green cilantro leaves are piled, while scattered around the dish are yellow corn chips dipped in creamy white sauce with corn bits. Crumbled white cheese is sprinkled over the dip and chips, and the whole dish sits on a white marbled surface with a wooden bowl of more crumbled cheese and some lime wedges nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned?

Yes, fresh or defrosted frozen corn works great. If using fresh, grill or sauté it briefly for extra flavor before adding to the dip.

How spicy is this dip?

The spice level depends on the hot sauce and jalapeno used. Remove jalapeno seeds for a milder dip, or increase hot sauce and leave seeds in for more heat.