Cheesy Street Corn Dip
If you love the bold, salty, sweet, and spicy flavors of Mexican street corn (elote), this street corn dip is about to become your new go-to party snack! It takes the traditional (and beloved) flavors of Mexican street corn and turns them into a scoopable form. Roasted corn, sour cream, mayo, Tajin, and plenty of cheese are baked together for an extra-cheesy dip.
All the elote flavors you crave in dip form!
It has the the perfect balance of sweet roasted corn, tangy Tajin, and creamy richness in every bite.
I used my elote in a cup recipe as a starting point then added in extra sour cream, mayo, and cheese to turn it into a melty, cheesy dip. Adjust the spice level according to your preference by adding in extra jalapeños! It’s…
🧀 Extra cheesy & indulgent: Two types of cheese make this incredibly rich and delicious.
⏱️ Ready in just 35 minutes: From skillet to oven to your table, this comes together quickly for last-minute entertaining.
🔥 Customizable heat level: Keep it mild for everyone or amp up the jalapeños for spice lovers.
👥 Always the party favorite: This disappears fast at every gathering because the flavors are so addictive and crowd-pleasing.
🎯 Uses simple, accessible ingredients: No hunting for specialty items—frozen corn, Tajin, and cheese from any grocery store.
♨️ Served warm & bubbly: There’s something irresistible about a hot, cheesy dip straight from the oven.
You’ll also want to try my chili cheese dip, roasted corn salsa, or baked brie with fig jam next time.
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this warm corn dip to the party: vegetable oil, frozen corn kernels (or fresh if it’s corn season), sour cream, mayonnaise, shredded Mexican-style cheese blend (or quesadilla cheese), Tajin seasoning, cotija cheese for garnish, fresh cilantro, and optional jalapeños for heat. Serve with tortilla chips, avocado crackers, cucumber slices, or radishes.
- Corn: I’ve used frozen corn to keep things really easy and the prep minimal but if it’s corn season you could absolutely use fresh corn. You could grill corn to get a nice char on it, or cut of the kernel and then toast in a skillet. If you can buy frozen fire-roasted corn, that would be ideal!
Emily’s Tips & Tricks
- Pro tip: If you like a little heat, add in some diced or sliced jalapeño pepper! I’ve added some as a garnish to keep it optional, but if you like spice, it would also be delicious added right into the elote corn dip.
- Cooking lesson: Use a stainless steel skillet to cook corn as it helps to brown food better than a nonstick skillet. Once the corn is in the skillet, resist the urge to constantly stir it! We want it to brown so we have to let it have contact with the pan for a bit.
- Shortcuts: If you can find frozen fire-roasted corn at the store, use it! It saves you time and adds even more smoky flavor. You can also prep the entire dip ahead, store it covered in the fridge overnight, then bake when guests arrive.
- Additions: Black beans, diced roasted red peppers, or green chiles can all be folded into the dip for extra texture and flavor. A drizzle of hot sauce or crema on top before serving adds a beautiful finishing touch.
Cheesy Street Corn Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Bake
- Cuisine: Mexican
- Diet: Gluten Free
Description
This cheesy street corn dip has a delicious blend of traditional elote flavors (roasted corn, cheese, mayo, and Tajin) in dip form!
Ingredients
- 1 Tbsp. vegetable oil
- 20 oz. frozen corn kernels
- 1 tsp. garlic powder
- 1/4 tsp. salt
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 cups Mexican-style blend shredded cheese or quesadilla cheese
- 1 Tbsp. tajin
- 1/2 cup crumbled cotija cheese
- 1/2 cup chopped cilantro
- 1 jalapeno (sliced) (optional)
- avocado crackers and/or tortilla chips
- raw cucumber slices
- raw radish slices
Instructions
- Preheat oven to 400 degrees F.
- Heat oil in a large stainless skillet over medium-high heat. Add corn, season with garlic powder and salt. Saute corn in large skillet for 6-8 minutes, until cooked through and slightly charred. (Don’t stir constantly or the corn kernels won’t have an opportunity to brown. *Stainless steel will allow for better browning of corn.)
- Meanwhile, in a large bowl, stir together sour cream, mayonnaise, shredded cheese, and tajin.
- Fold corn into cheese mixture and transfer to an 8×8-inch baking dish.
- Bake for 15-20 minutes, until bubbly. Let cool for a few minutes and top with cotija cheese, cilantro, jalapeno, and extra tajin if desired.
- Serve with veggies, crackers, and tortilla chips.
Notes
- Storage: Store leftover street corn dip in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or in a 350°F oven until warmed through. I don’t recommend freezing this dip as dairy-based dips can separate and become grainy when thawed.
- Ingredients: If you can’t find Tajin, make your own blend with chili powder, lime zest, and a pinch of salt. Full-fat sour cream and mayo give the best flavor and texture, but light versions work if you prefer. Fresh corn can replace frozen, you’ll need about 4 cups of kernels.
- Prep ahead: Make the dip completely up to the baking step, cover tightly, and refrigerate overnight. Remove from the fridge 30 minutes before baking to take the chill off, then bake as directed (you may need to add 5 minutes to the baking time if it’s still cold).
- Tools: A stainless steel skillet is essential for getting good char on the corn. You’ll also need an 8×8-inch baking dish (or similar 2-quart dish), a large mixing bowl, and a wooden spoon or spatula for mixing.
- Serve with: Tortilla chips are classic, but try avocado crackers, lime-flavored tortilla chips, sturdy corn chips, or fresh veggies like cucumber rounds, radish slices, and celery sticks. Offer hot sauce, extra lime wedges, and extra Tajin on the side so guests can customize their portions.
Serving Suggestions
I like to serve this recipe for street corn dip with a variety of crunchy chips, crackers, and veggies.
- Avocado crackers
- Tortilla chips or corn chips
- Raw cucumber slices
- Raw radish slices
- Celery sticks
- Hot sauce in case someone wants some extra spice
More Easy Dip Recipes
If you like this Mexican street corn dip recipe, you might also like some of these other delicious dip recipes:
About the Author
Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.
Food styling and photography by Loren Runion.
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This looks so delicious. I love all your extra tips and tricks. Thanks a lot for sharing.