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–+ servings

Mexican Street Corn Dip (Elote Dip)

This is the dip that disappears first while everyone pretends they’re “just having a little taste.” It’s hot, cheesy, tangy, and a little spicy—thanks to cream cheese, corn, pepper jack, feta (or Cotija), jalapeño, lime, and hot sauce.
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Prep Time 5 minutes
Cook Time 20 minutes
Course Appetizer
Servings 8

EQUIPMENT (PAID LINKS)

Ingredients
  

  • Nonstick spray
  • 16 oz cream cheese room temperature
  • 1/2 cup sour cream
  • 2 garlic cloves minced
  • 2 tablespoons hot sauce
  • 2 tablespoons fresh lime juice
  • 2 cups freshly shredded pepper jack cheese divided
  • 30 oz canned corn drained and rinsed well
  • 4 oz feta cheese or Cotija crumbled
  • 1 jalapeño chopped
  • 2 tablespoons chopped red onion
  • 1/2 cup chopped fresh cilantro

Instructions

  • Preheat and Prep the Pan: Heat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray and set aside.
    Nonstick spray
  • Blend the Creamy Base: In a blender or mixer, blend the cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the pepper jack until smooth, scraping down the sides if needed.
    16 oz cream cheese, 1/2 cup sour cream, 2 garlic cloves, 2 tablespoons hot sauce, 2 tablespoons fresh lime juice, 2 cups freshly shredded pepper jack cheese
  • Stir in the Mix-Ins: Scoop the mixture into a large bowl. Stir in the remaining 1 cup pepper jack, the corn, feta, jalapeño, red onion, and cilantro until evenly combined.
    30 oz canned corn, 4 oz feta cheese or Cotija, 1 jalapeño, 2 tablespoons chopped red onion, 1/2 cup chopped fresh cilantro
  • Bake Until Bubbling: Spread the dip into the prepared baking dish. Bake for 15–20 minutes, until hot and bubbly and lightly golden around the edges.
  • Garnish and Serve: Top with extra cilantro, feta, and a drizzle of hot sauce if you want. Serve warm with tortilla chips.