Mexican Street Corn Dip with Pepper Jack and Lime
This creamy, crowd-pleasing dip captures all the bold flavors of Mexican street corn (elote) in a shareable appetizer. Sweet corn kernels are folded into a rich cream cheese base spiked with lime juice, garlic, and hot sauce, then topped with pepper jack and crumbled feta cheese. The dip bakes until bubbly and golden, creating a warm, comforting dish perfect for game day, potlucks, or casual entertaining. Fresh cilantro, jalapeños, and red onion add bright, zesty notes that balance the creamy richness, making this an irresistible party favorite.
Ingredients
- 16 ounces low-fat cream cheese, room temperature (2 bricks)
- ½ cup sour cream
- 2 cloves garlic, minced
- 2 tablespoons hot sauce
- 2 tablespoons fresh lime juice, from 1 lime
- 2 cups pepper jack cheese, freshly shredded, divided
- 30 ounces canned corn, fully drained and rinsed (2 cans)
- 4 ounces low-fat feta cheese, or Cotija cheese, crumbled
- 1 jalapeño pepper, chopped
- 2 tablespoons red onion, chopped
- ½ cup fresh cilantro, chopped
Instructions
- 1
Preheat oven to 350°F and spray a 9x13-inch baking dish with nonstick spray
- 2
Blend cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup shredded cheese until fully combined
- 3
Transfer mixture to large bowl and stir in remaining cheese, corn, feta, jalapeño, red onion, and cilantro
- 4
Pour mixture into prepared baking dish and sprinkle with additional cheese if desired
- 5
Bake for 15-20 minutes until hot and bubbly, then garnish with cilantro, feta, and hot sauce
Tips
Leave jalapeño seeds in for extra heat, or remove them for a milder flavor to suit your crowd's preferences.
Use freshly shredded cheese rather than pre-shredded for better melting and creamier texture throughout the dip.
Drain and rinse canned corn thoroughly to remove excess sodium and prevent a watery finished dish.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container
Assemble dip up to 1 day ahead, cover, and refrigerate; bake just before serving
Serve hot with tortilla chips, crackers, or sliced vegetables for dipping
Common Mistakes
Don't skip draining corn to avoid watery dip
Bring cream cheese to room temperature to avoid lumps in the mixture
Substitutions
FAQ
Can I make this dip ahead of time?
Yes, assemble the dip completely and refrigerate up to 24 hours before baking. Add a few extra minutes to baking time if starting from cold.
What can I serve with this dip?
Tortilla chips are classic, but it's also delicious with crackers, sliced bell peppers, celery sticks, or warm pita bread.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 10 minutes.