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creamy mexican street corn dip with cheese chili powder and fresh cilantro

Hot Mexican Street Corn Dip with Cream Cheese and Chili

Avatar photoNina Miller
This hot Mexican street corn dip combines the classic flavors of Elote with a creamy, cheesy twist. Perfect for parties and gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Mexican
Servings 8 servings
Calories 250 kcal

Equipment

  • 1 Baking Dish 9x9 inch
  • 1 Mixing Bowl large
  • 1 Oven preheated to 350°F

Ingredients
  

Main Ingredients

  • 2 cups corn kernels fresh, canned, or frozen
  • 1 cup cream cheese softened
  • 1 cup shredded cheddar cheese
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/4 cup chopped cilantro

Optional Add-ins

  • 1/4 cup crumbled Cotija cheese
  • 1 jalapeño diced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika

Instructions
 

Preparation

  • If using fresh corn, grill or roast until lightly charred. If using canned or frozen corn, drain and dry before roasting in a hot pan.
  • In a large bowl, combine cream cheese, mayonnaise, cheddar cheese, lime juice, chili powder, and cilantro. Stir in the prepared corn.

Baking

  • Preheat your oven to 350°F.
  • Spread the mixture evenly in a greased 9x9 inch baking dish.
  • Bake for 20 minutes, or until the dip is heated through and the top is lightly browned. Add extra cheese on top before baking if desired.

Serving

  • Serve the dip hot with tortilla chips, crusty bread, or vegetable sticks.

Storage

  • Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Notes

Pro Tips: Make the dip ahead of time and refrigerate until ready to bake. Adjust the spice level by modifying chili powder and jalapeños. Use fresh corn for the best flavor. Experiment with cheeses for different textures.
Ingredient Substitutions: Use plant-based cheese and mayonnaise for a vegan version.
How to Serve: Serve hot with tortilla chips or fresh vegetables.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare the dip a day in advance and refrigerate before baking.
Keyword cheesy corn dip, mexican street corn dip, spicy corn dip