This street corn dip is everything you love about elote—the beloved Mexican street corn dish—but in a creamy, cheesy, hot dip form that’s impossible to resist. Instead of eating corn off the cob, you get to scoop up all those bold, tangy, cheesy flavors with chips, bread, or a spoon (no judgment here).
The sweet corn gets sautéed with onion and jalapeño, then folded into a luscious mix of cream cheese, sour cream, and mayo. Add in lime, Tajín, loads of melty cheese, and a sprinkle of cilantro—and you’ve got a party dip that disappears fast.
Why You’ll Love This Street Corn Dip
- All the flavor of elote, none of the mess – Sweet, spicy, tangy, creamy, and cheesy in every bite.
- Easy to customize – Bake it for a golden cheese crust, or serve it as-is from the stovetop.
- Multiple cooking methods – Make it in the oven, keep it warm in a slow cooker, or toss it on the smoker for extra depth.
- Crowd-friendly – Feeds 8 and is the first thing to disappear at any party or potluck.
What is Elote?
Elote is a beloved Mexican street food made from grilled corn slathered in mayo or crema, sprinkled with cheese, chili powder (like Tajín), and finished with lime juice and cilantro. This dip takes all those flavor elements—spicy, tangy, creamy, and cheesy—and turns them into a warm, dippable dish that disappears fast at any gathering.
Baked, Smoked, or Crockpot – You Pick
No matter your setup, there’s a way to enjoy this dip:
- Baked: Topped with extra mozzarella and baked until bubbly with a golden-brown cheese crust.
- Stovetop Only: Skip the oven for a quicker version that’s just as creamy and delicious.
- Crockpot: After cooking the base, transfer to a slow cooker and keep on low to stay warm during the party.
- Smoker: Assemble the dip in a cast iron skillet and smoke at 250°F for 30–45 minutes for a hint of smokiness that takes it over the top.
Ingredient Notes
- Corn – Frozen works great and adds sweetness. You can also use canned or fresh grilled corn.
- Jalapeños – Deseeded for a mild heat, or leave the seeds for a kick.
- Cream Cheese, Sour Cream, and Mayo – This trio makes it ultra creamy.
- Cheese – Pepper jack for heat, mozzarella for stretch, and Cotija (or queso fresco) for that elote-style finish.
- Tajín – Adds that chili-lime tang that makes elote elote.
- Lime & Cilantro – Brightens everything up.
Street Corn Dip
Description
Hot, cheesy street corn dip with sweet corn, jalapeños, Tajín, lime, and loads of melty cheese. Inspired by the bold flavors of elote, it’s perfect for parties, BBQs, and game days.
Ingredients
Toppings
Instructions
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In a large oven-safe pot or skillet, melt the butter over medium heat. Add the diced onion and jalapeños. Sauté for 4–5 minutes, until softened and fragrant.
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Stir in the corn and cook for another 3–4 minutes, allowing some of the moisture to cook off and the corn to slightly caramelize.
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Lower the heat and add cream cheese, sour cream, and mayo. Stir until everything is smooth and melted.
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Slowly mix in the pepper jack and 1/3 of the mozzarella until fully melted and combined.
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Add Tajín, garlic powder, onion powder, and adjust to taste. Stir in chopped cilantro and lime juice.
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Sprinkle the remaining mozzarella over the top and bake at 400°F for 10 minutes. Broil for 2–3 minutes at the end until golden and bubbling.
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Top with crumbled Cotija, a dusting of Tajín, and extra cilantro. Serve hot with chips!
