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Cheesy Baked Mexican Street Corn Dip

Averie Sunshine

4.57 from 92 votes

Updated: Jul 19, 2026

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🧀🎉🌽 Cheesy Baked Mexican Corn Dip is a hot corn dip reminiscent of Mexican street corn because it’s creamy, cheesy, spiked with lime juice, chili powder, and a chile pepper for a touch of heat if you’d like! SO EASY and ready in 20 minutes! Perfect for parties, potlucks, tailgating, or your next FIESTA!

Easy Hot Mexican Street Corn Dip Recipe

• I am a huge fan of dips, especially cheesy ones. I don’t need an entree and can make a meal out of chips and dip. No shame. This elote corn dip is so fast and easy to make. I can’t think of an easier dip to whip up and the deliciousness is off the scale!
• It’s perfect for parties, potlucks, and tailgating. Whether it’s Cinco de Mayo or game day, this is a winner!
• No one can resist this elote dip with melted cheese in a creamy mixture spiked with lime juice, a serrano chile for just a touch of heat, chili powder, paprika, and garnished with fresh cilantro to amp up the Mexican-inspired flavors.
• This dip reminds me so much of Grilled Mexican street corn which is quintessential street food and it tastes even better if you’ve had a few margaritas first. 😉 And since my love of all things corn just doesn’t want to wane, I’ve since made a Mexican Street Corn Skillet with Chicken that’s a one-skillet, protein and fiber packed meal that’s great for busy weeknights.

What Readers Are Saying:

Janet said:

This is fantastic! I had everything on hand except the peppers. I used green pepper tabasco sauce. It added a kick of spice. I cut the recipe in half, only 2 of us. We ate it in 2 days. Excellent and easy. I will definitely make this again and share with friends too.

Mexican Corn Dip Ingredients

The ingredients are so easy and straight forward in this Mexican street corn dip recipe. You’ll need:

• Corn: I use canned corn that I drain well, or frozen corn that’s been thawed and drained. For a spicier version, use fire-roasted corn with its lovely char. I’ve not experimented with corn that’s been freshly shaved from ears of corn but if you have seasonal sweet corn to use, feel free to give it a whirl.
• Creamy: Mexican crema, which is a little thinner than American sour cream, is what I use or you can use sour cream. More than likely a thick Greek yogurt would work although I haven’t personally tested it. You’ll also need a bit of mayonnaise.
• Shredded cheese: I used white cheddar. Another good one is pepper jack cheese and if you happen to have cotija on hand, add it as a garnish.
• Feeling spicy? Add serrano chiles or jalapeños as desired for heat or use as much or little chili powder as you like depending on your preference for heat.
• Lime juice really balances everything and adds Mexican inspired flavor.
• Seasonings: Smoked paprika or paprika, salt, and pepper to taste. If you’re a garlic lover, a pinch of garlic powder is nice.
• Cilantro brings a perfect freshness to this warm cheesy dip. Green onion is another easy garnishing idea.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Mexican Street Corn Dip

Making hot Mexican corn dip from scratch couldn’t be simpler! Here’s an overview of the recipe:

1. Drain the corn kernels and combine all the ingredients together in a bowl and stir, except the cilantro.
2. Turn the mixture out into a baking dish or pie plate. You can also use a cast iron skillet.
3. Bake for about 20 minutes, or until it’s bubbling gently and the cheese is as golden as desired.
4. Garnish and serve warm and fresh!

What to Serve with Street Corn Dip

Pretty much any chip, cracker, or vegetable pairs well with Mexican corn dip. A few of my favorites include: 

• Baked tortilla chips
• Pretzels or pretzel thins
• Ritz crackers
• Celery sticks
• Potato chips 

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4.57 from 92 votes

Cheesy Baked Mexican Corn Dip

By Averie Sunshine

🧀🎉🌽 A hot corn dip reminiscent of Mexican street corn!! Creamy, cheesy, spiked with lime juice, chili powder, and a serrano chile or jalapeno for a touch of heat! SO EASY and ready in 20 minutes!! Perfect for parties, potlucks, tailgating, or your next FIESTA!! 

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 8

Equipment

• baking dish (linked product is similar to what is shown in the photos)

Ingredients 

• ▢ two 15-ounce cans canned corn, drained and rinsed (frozen that you thaw and drain is okay or fresh corn that you first cook and cut off the ears is okay)
• ▢ ½ cup Mexican crema or sour cream
• ▢ ½ cup mayonnaise
• ▢ 4 cups shredded cheese, divided (I used white cheddar; use your favorite Mexican shredded cheese blend)
• ▢ 1 serrano chile or jalapeno pepper, seeds removed and diced very small; or to taste (serrano is hotter than jalapeno)
• ▢ 2 to 3 tablespoons lime juice
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon smoked paprika or paprika
• ▢ ½ teaspoon salt, or to taste
• ▢ ½ teaspoon freshly ground black pepper, or to taste
• ▢ 2 to 3 tablespoons fresh cilantro for garnishing, or to taste

Instructions 

• Preheat oven to 400F and spray a 3-quart baking dish, 9-inch pie plate, or similar-sized oven-safe baking or casserole dish with cooking spray; set aside.
• To a large bowl, add the corn, crema, mayo, 2 cups of cheese, serrano or jalapeno (note that this dip is not hot nor spicy, rather the serrano or jalapeno just add a tiny touch of heat and flavor but use jalapeno if you're very heat sensitive or use half of one), lime juice, chili powder, paprika, salt, pepper, and stir to combine. Turn mixture out into prepared baking dish.
• Evenly top with the remaining 2 cups cheese.
• Bake for about 20 to 25 minutes, noting that if you don’t like much color or browning on your cheese, start checking after 15 minutes. Keep a very close eye on it in the last 5 minutes of baking because the cheese will start browning at a very rapid rate. Mine was done and quite golden browned at 22 minutes. All cheeses melt and brown as different times and rates so watch your dip and not the clock.
• Evenly garnish with cilantro and serve immediately with tortilla chips.

Notes

1. I have not made this recipe with any other options other than full-fat Mexican crema, although sour cream will be fine. I don’t know about Greek yogurt and how it will taste.

2. I know some people are not fans of mayo, however in this recipe there is no substitute for it. The recipe does not taste strongly of mayo at all. Most good creamy/cheesy dips do have some mayo in them because it just works so well.

3. I haven’t made this dip in a slow cooker but if not having golden browned cheese is not an issue and just having melted cheese is fine, you could combine all ingredients in your slow cooker, cook it, and keep it on the lowest setting to keep the dip warm for a potluck or tailgating situation.

Storage: Dip is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat gently in the microwave or as desired.

Nutrition

Serving: 1serving, Calories: 295cal, Carbohydrates: 3g, Protein: 13g, Fat: 26g, Saturated Fat: 10g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 7g, Trans Fat: 0.03g, Cholesterol: 59mg, Sodium: 449mg, Potassium: 87mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 703IU, Vitamin C: 3mg, Calcium: 302mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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