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Mexican Street Corn Dip

Mexican Street Corn Dip

Mexican Street Corn Dip, also called Elote Dip, is a rich and creamy cheese dip with all your favorite Mexican flavors. You can make this easy dip on the stovetop or in the Crock Pot. You’ll love all the Mexican flavors in this quick little dip. I’m sharing how to garnish it to take your party to the next level.

Mexican Elote Street Corn Dip

If you’ve never heard of tajin, it’s time for you to get acquainted because we’re using a lot of it in this easy Mexican dip.

Tajin is a combination of chili peppers, lime, and salt.

It’s mildly spicy with a nice citrus flavor.

Besides this Mexican corn dip, you can also use tajin in marinades for poultry or fish.

Or you could add tajin to your sweet potato fries or sprinkle it liberally on a slice of watermelon.

Disclosure – I may get a small commission for purchases made through links in this post.

Mexican Street Corn Dip

Key to Success #1 – Shred Up the Cheese

The cheesy part of this recipe consists of cream cheese and pepper jack cheese.

You’ll need two packages of cream cheese for this recipe.

Grab an 8-ounce package of pepper jack cheese.

If you have a block of cheese, make sure you shred it up so that it’ll melt easier.

You can also use pepper jack cheese slices.

If your grocery store doesn’t have pepper jack cheese in the refrigerator cases, check at the deli counter.

You can have them deli slice a half pound of pepper jack.

The main thing to keep in mind is that you’ll want to slice, shred, or break apart the pepper jack cheese so that it’ll melt more quickly.

Sure, if you throw the whole block of cheese into your skillet, it’ll melt eventually.

But make it easy on yourself and shred it or slice your cheese.

Elote Mexican Corn Dip

Key to Success #2 – Heat it Medium-Low and Slow

Once the cheese is melted and smooth, it’s time to add all the good stuff.

We’re going in with some canned corn to make things easy.

But you could also use frozen corn if that’s what you happen to have on hand.

You can also cut the corn straight off the cob if that’s what you like.

Next, add a little bit of milk to thin out the cheese.

The amount of milk you use is up to how thick you want your cheese dip.

Mexican Street Corn Dip

Stir in the minced cilantro.

Again, you can use as much or as little cilantro as you like.

Overall, I probably use 3/4 of a bunch of cilantro from the store.

Add most of it when you add the corn.

Save a little cilantro to sprinkle on the top.

After you add in all the other ingredients, reduce the heat on your stove to medium-low.

You want to allow the dip to heat gently until it’s hot and bubbly.

Be sure to stir the dip often so that it doesn’t burn around the edges.

Scrape down the sides so that the dip heats evenly throughout the skillet.

Elote Dip

Key to Success #3 – Tajin to Taste

Spicy food fans can get away with putting quite a lot of tajin into this Mexican Corn Dip.

If you’re not sure what tajin is like, I suggest starting with the amount called for in the recipe.

You can always add more tajin if you want to make your dip spicier.

In addition to the two tablespoons of tajin that you stir into the dip, you can also add plenty of tajin to the top of the dip as a garnish.

And keep the bottle of tajin handy in case your guests want to spice things up on their own.

If you don’t have tajin seasoning, you can substitute chili powder or chili flakes.

Start with 1 tablespoon of chili powder and see if you need to add a little more.

You can totally spice up this easy Mexican Street Corn dip as much as you want.

If you make substitutions, let us know how it turns out in the comments!

Mexican Street Corn Dip

Save this Mexican Street Corn Dip recipe to your favorite Chip and Dips board or your Mexican Appetizers board.

Mexican Street Corn Dip
Elote Mexican Corn Dip

Mexican Street Corn Dip

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Mexican Street Corn Dip, also called Elote Dip, is a rich and creamy cheese dip with all your favorite Mexican flavors. You can make this easy dip on the stovetop or in the Crock Pot. You'll love all the Mexican flavors in this quick little dip. I'm sharing how to garnish it to take your party to the next level.

Ingredients

  • 16 oz cream cheese
  • 2 cans (15 oz each) whole kernel corn, drained
  • 8 oz Pepper Jack cheese, shredded
  • 1/2 cup milk
  • 1 handful cilantro, minced
  • 1/2 cup sour cream
  • 2 Tbsp or more tajin seasoning
  • queso fresco for garnish
  • 1/2 lime squeezed over the top

Instructions

  1. In a large skillet over medium heat, melt together cream cheese and pepper jack cheese for 3-5 minutes until melted and smooth.
  2. Reduce heat to medium-low. Add in both cans of corn, milk, cilantro, and tajin seasoning. Stir well.
  3. Heat until the dip is thick and bubbly, about 7 minutes, stirring frequently. Stir in sour cream. Garnish with crumbled queso fresco. Squeeze the juice from half a lime over the top. Sprinkle liberally with more tajin seasoning and cilantro, if desired.

Notes

For Crockpot: Place cream cheese, pepper jack, corn, milk, sour cream, cilantro, and tajin into the crockpot. Heat on low 2-3 hours until the dip is melted and bubbly. Stir often. Before serving, garnish with crumbled queso fresco, lime juice, and more tajin seasoning.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 518mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 8g

Nutrition Information Provided For Educational and Informational Purposes Only.

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