Name: Mexican Street Corn Dip
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 4 tablespoons salted butter; ⅓ cup finely diced red onion; 2 large cloves garlic (, minced); 8 ounces brick-style cream cheese (, softened (we use Philadelphia)); ⅓ cup full-fat sour cream ((such as Daisy)); ⅓ cup mayonnaise ((we use Duke's)); 1 medium jalapeno (, finely diced with seeds and ribs removed (see Note 1)); ¼ cup chopped fresh cilantro; 3 tablespoons chopped chipotle peppers in adobo sauce; 2 tablespoons freshly-squeezed lime juice; 2 tablespoons mild chili powder; 2 teaspoons smoked paprika; ½ teaspoon ground cumin; ½ teaspoon cayenne pepper ((more or less, to taste, see Note 1)); ½ teaspoon sea salt; 2 cups shredded quesadilla cheese (, divided (see Note 2)); 4 cups frozen fire-roasted corn (, defrosted and drained (see Note 3)); ¾ cup crumbled cotija cheese; chopped fresh cilantro, chopped red onion, sliced jalapenos, extra corn kernels

This warm, baked Mexican Street Corn Dip brings the bold, smoky flavors of elotes to your next game day spread, potluck, or casual party. It’s creamy and cheesy with a customizable spice level, and as easy to make as it is to devour.

Love street corn-inspired recipes? Don’t miss my reader-favorite “Mexican Street Corn” Soup.

Overhead view of a baked Mexican-style corn dip in a white dish, topped with charred corn, sliced jalapeños, diced red onion, cilantro, lime wedges, and crumbled cheese, with tortilla chips on the side.

Before You Start Cooking

This recipe comes to us from Friend of Striped Spatula, Melinda Reddehase, who’s great at building bold flavor. I’ve added my own cooking notes throughout the post and recipe card.

Corn. We like frozen fire-roasted corn for the best balance of flavor and convenience. If you have the time, grilling fresh corn and cutting the kernels straight from the cob adds an extra layer of smoky, summery flavor. Canned fire-roasted corn works in a pinch — just make sure it’s very well drained so it doesn’t water down the dip.
Soften your cream cheese. Cold cream cheese won’t blend smoothly into the base, and you’ll end up with lumps in your dip. Use brick-style cream cheese (not whipped or spreadable) and pull it out of the fridge 30 to 60 minutes before you start.
Quesadilla cheese (Queso Quesadilla). This mild, semi-soft cheese gets blended into the creamy dip base and melted on top. Can’t find it at the market? Monterey Jack or your favorite shredded Mexican cheese blend will also work well.

How to Make Mexican Street Corn Dip

Overhead view of ingredients for Mexican street corn dip arranged on a light surface, including fire-roasted corn, quesadilla cheese, cotija, cream cheese, sour cream, mayo, chipotles in adobo, jalapeño, red onion, garlic, lime juice, cilantro, butter, and spices (paprika, chili powder, cumin, cayenne, salt), each labeled.

Step 1: Sauté

Start by cooking diced red onion and minced garlic in a skillet with melted butter. This will add great aromatic flavor to your creamy dip base.

You aren’t looking to caramelize the onions or develop color here. Cook them for about 4 to 5 minutes over medium heat, until they’re tender and fragrant.

Overhead view of a skillet with finely chopped red onion and garlic sautéing in melted butter, just beginning to soften and turn translucent.

Step 2: Make the Creamy Dip Base

The creamy seasoned base is the heart of this Mexican Street Corn Dip’s flavor. Add your softened cream cheese to a large mixing bowl with the following ingredients to build tangy, smoky, and zesty flavors:

Sour cream. Use a thick, full-fat brand, such as Daisy.
Mayonnaise. We like Duke’s in this dip — it adds just the right amount of richness and tang.
Lime juice. Use freshly-squeezed for the brightest flavor.
Seasonings. Mild chili powder blend (earthy, gentle heat), smoked paprika (deep smokiness), ground cumin (warm, slightly nutty), cayenne pepper (sharper kick of heat), and sea salt.
Chipotle peppers in adobo sauce. Find these canned in the International aisle of your supermarket. The peppers are usually packed whole, so chop them before measuring — and make sure to scoop in some of that tangy adobo sauce too. It’s where a lot of the smoky depth comes from.
Fresh jalapeno. Finely diced.
Quesadilla cheese. Shredded. You’ll add half to the base and sprinkle the rest over the top of the dip before baking.
Fresh cilantro. Chopped finely.

Overhead view of a glass mixing bowl with a creamy base partially mixed with chopped jalapeños, cilantro, and shredded cheese, with a spatula resting in the bowl.

Once everything is in the bowl, use an electric hand mixer to blend it all together until smooth. If your cream cheese is well softened, a rubber spatula or wooden spoon also work, but the hand mixer will give you the creamiest, most evenly blended base.

Adjusting the Heat Level

This dip has a few sources of heat working together for a moderate heat level — the jalapeno, cayenne pepper, chili powder, and chipotles in adobo — so if you’re a heat lightweight like me, you might want to adjust.

To dial back the heat: be sure to remove the ribs and seeds from the jalapeno, reduce the amount of chili powder, and/or reduce or omit the cayenne.

To turn it up: don’t remove the ribs from the jalapeno, or add extra chopped chipotle peppers for more smoky heat.

Step 3: Finish the Dip and Bake

To finish assembling the dip, fold the defrosted fire-roasted corn and the cooked onion-garlic mixture into your creamy base until everything is evenly combined.

Overhead view of a glass bowl with a creamy, seasoned base mixed with charred corn and sauteed finely diced red onion, ready to be stirred together.

Lightly coat a 9×13-inch baking dish with cooking spray and then scoop in the dip and spread it into an even layer. Sprinkle the remaining shredded cheese generously over the top.

Overhead view of a baking dish filled with Mexican street corn dip, topped evenly with a layer of shredded cheese before baking.

Pop the baking dish into a 350°F oven and bake for 20 minutes, until the dip is hot, bubbly, and the cheese is perfectly melted and lightly golden around the edges.

Serving Mexican Street Corn Dip

Pull the dip from the oven and finish it with your favorite toppings.

We love a generous sprinkle of crumbled cotija cheese for that classic elote finish, a handful of fresh cilantro, sliced jalapeños, and a little extra fire-roasted corn scattered over the top — but use whatever combination sounds good to you.

Baked Mexican street corn dip in a white casserole dish, topped with jalapeño slices, corn, diced red onion, cilantro, lime wedges, and crumbled cheese, with tortilla chips and fresh ingredients in the background.

Serve it warm with a big bowl of sturdy tortilla chips or corn chips. Thin chips won’t hold up to a dip this thick and hearty, so reach for something with a little more structure — Fritos Scoops are a personal favorite here.

This dip is also surprisingly versatile beyond the chip bowl. Spoon it over tacos or nachos, or use it as a topping for grilled chicken or steak for a bold, zesty finish.

Close-up of a spoon scooping creamy Mexican street corn dip, with charred corn, diced red onion, jalapeño slices, cilantro, and crumbled cheese visible, alongside tortilla chips.

Make Ahead and Storage Tips

Storing leftovers. Transfer any leftover dip to an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, so don’t be surprised if it tastes even better the next day.

Reheating. Warm it in the oven at 350°F, covered, until heated through, or microwave at 80% power it in short intervals, stirring occasionally.

Making it ahead. This dip is a great candidate for prepping in advance. Assemble everything in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. When you’re ready, take it out of the refrigerator 30 minutes before baking to take the chill off. You might need to add a few extra minutes to the bake time.