Mexican Street Corn Dip Recipe (Grilled Corn, No Jalapeño)
Inside: Why grilling the corn first beats canned every time, the cheese combo that makes this corn dip actually taste like elote, and where the heat lives so everyone can adjust it at the table.
I make a version of elote — Mexican street corn — every summer, standing at the grill with a lime in one hand and a shaker of Tajín in the other. This dip is what happens when that same corn gets folded into a warm, spoonable cheese base instead of being served on the cob. It’s the recipe I bring when I’m asked to bring “an appetizer” and don’t want to think too hard about it — grill the corn while everything else comes together, and the oven does the rest.
Whether you’re craving a warm, gooey snack for game day or an appetizer for your next Taco Tuesday, Mexican street corn dip is a winner. This plush, smoky, cheesy spread has a melt-in-your-mouth quality, with the flavor of fire-grilled corn and a salty, tangy finish, thanks to the trifecta of cheese and fresh lime.
Most versions of this dip lean on raw mayo and a fistful of jalapeño for heat. I wanted the smoke from the grill to carry the flavor instead, so the char comes first and the heat is adjustable at the table with hot sauce, not baked in.
Three cheeses — cream cheese for body, Cotija for salt and crumble, Monterey Jack for the melt you want from a warm corn dip.
If you’re leaning into warm dip recipes, be sure to check out my Baked Bacon Cheese Chile Dip, Creamy Tuscan White Bean Dip, or my over-the-top Cheesy Baked Spinach Artichoke Dip.
Why this recipe works:
- Layers of flavor–from char-grilled corn to the cumin-spiked 3-cheese filling, a citrusy pop of tangy lime and fresh, herbaceous cilantro.
- Make-ahead friendly–no last–minute fuss; make it up to a day ahead of time and bake it in the oven to serve.
- Versatile–Yes, this Mexican corn dip recipe goes perfectly with tortilla chips, but it’s also a delicious topping for grilled chicken (melts right on top) or tucked into a flour tortilla with scrambled eggs and bacon or sausage for breakfast-seriously good.
Ingredients:
- Corn on the Cob–Grilling it first is what separates this from a can-of-corn dip. The char adds a smokiness you can’t get from raw or boiled kernels. No grill? A cast-iron skillet, grill pan or broiler will get you close. In a pinch, Trader Joe’s sells char-grilled corn kernels in the freezer section.
- Mayonnaise–assists in seasoning the corn; it’s not the binder for the corn dip.
- Cream Cheese–Best at room temperature so it blends quickly and evenly with the mixer. Essential if you’re mixing by hand.
- Cotija cheese–A firm, salty, crumbly Mexican cheese— think a saltier, drier cousin of feta. If your grocery store doesn’t carry it, substitute Queso Fresco – it’s not the same, but it works.
- Monterey Jack–Shred it yourself if you can. Pre-shredded bags are coated in anti-caking starch that keeps cheese from melting smoothly.
- Cumin–to reinforce the smokiness and char of the corn- adds a pleasant, warm flavor.
- Lime–I use both the zest and juice for a tangy citrus bite you can actually taste.
- Cholula hot sauce–One teaspoon in the base, more at the table. This is where the adjustable heat lives instead of a baked-in jalapeño.
- Cilantro–for freshness and balance. Use it once folded into the dip, once as a fresh garnish on top.
- Red Onion–for a spicy bite and color contrast. Used in both the dip and as a garnish.
- Salt and Pepper–to taste; optional.
Step-by-Step Instructions:
- Shuck the ears of corn and remove the silk. Brush mayonnaise over the corn to coat all sides evenly.
2. Heat the grill to 450°F and place the cobs on the hot grates. Grill the corn for 8-12 minutes, turning occasionally until the kernels are cooked and slightly charred. Transfer to a platter and set aside to cool.
3. In a large bowl, combine the room-temperature cream cheese, Cotija, Monterey Jack, cumin, lime zest, lime juice, cilantro and hot sauce.
4. Use a hand mixer or spatula to evenly blend the ingredients until smooth.
5. Remove the kernels from the corn cob by resting the point on a cutting board, grasping the stem end and slicing with a sharp knife along the kernels in a downward-facing motion.
6. Add the grilled corn kernels and minced red onion to the cheese mixture.
7. Fold the corn and onions into the dip mixture with a rubber spatula until well blended. Taste for seasoning and, if you like, add salt and pepper to taste.
8. Transfer the Mexican street corn dip to an oven-proof baking dish and smooth the top with the spatula.
9. Bake the corn dip at 350°F for 20 minutes or until warm and gooey. To add a bit of color to the top, turn the broiler on for an additional 2-3 minutes.
10. Garnish with additional minced red onion, chopped cilantro and hot sauce. Serve with a wedge of lime, if desired.
Pro-Tips:
- Bring the cream cheese to room temperature — a cold block will leave lumps no amount of mixing fixes.
- Shred your own Monterey Jack rather than reaching for the bag; it melts smoother without the starch coating.
- Get some color on the corn—when grilling, ensure you get some grill marks; otherwise, the dip reads as flat.
Mistakes To Avoid:
- Skipping the grill step. Raw or boiled corn kernels will make this taste like a can of creamed corn with cheese in it. If you don’t have a grill, use a grill pan or cast iron skillet and char it on the stovetop.
- Using a hand mixer to blend in the corn–Fold it in gently along with the onion, so you don’t break down the kernels. They should be recognizable as corn with a shape and bite, not beaten to mush.
- Broiling unattended. Two to three minutes is the difference between golden and scorched in a dish this small. Stay at the oven for this part.
Swaps and variations:
- A convenient cheat—you’ll find fire-roasted corn in the freezer section at your local Trader Joe’s.
- Want more heat — add diced fresh jalapeño folded in with the corn, or add a pinch of cayenne to the cheese base.
- Making it ahead for a crowd — this recipe doubles cleanly in a 9×13 dish; add 5-10 minutes to the bake time to account for the depth.
- Out of Cotija — a good, aged Parmesan gets you most of the way there on salt and crumble, though you’ll lose a little of the tang. Queso fresco adds a bit of a salty bite too, but has more moisture.
- Serve with corn chips (Fritos) instead of tortilla chips.
FAQs
Elote is corn served on the cob, coated in crema or mayo, cheese and chile. This dip takes the same flavor profile — grilled corn, cheese, lime, chile — and turns it into a warm, spoonable dip instead of a handheld cob.
Yes. A hot cast iron skillet or your oven’s broiler will both char the kernels well enough to carry the flavor, though a real grill gets you the deepest char.
No, though they’re often compared. Cotija is a Mexican cheese that’s firmer, saltier and drier than feta. It crumbles rather than creams, which is exactly what you want scattered through a dip like this.
Make ahead:
- You can make the dip and transfer it to the casserole up to two days ahead of time.
Storage:
- Store leftovers covered in an airtight container in the fridge for up to 3 days.
Reheating:
- Reheat the dip in a 350°F oven for 12-15 minutes or until heated through.
- You can also heat in the microwave in 30-second bursts until warmed through, but it can make the cheese base a bit greasy at the edges.
Freezing:
- I don’t recommend freezing the dip as the texture can change and it won’t be as creamy.
Related recipes:
- Mexican Shredded Beef
- Grilled Chipotle Lime Corn
- Authentic Mexican Chalupas
- Chunky Guacamole
- Mexican Chopped Salad
- 100 Amazing Mexican Food & Drink Ideas
Mexican Street Corn Dip
INGREDIENTS:
- 2 large corn on the cob
- 2 tablespoons mayonnaise we like Duke's or Hellman's
- 8 ounces cream cheese at room temperature
- ⅓ cup Cotija cheese finely crumbled
- ½ cup shredded Monterey Jack cheese
- 1 teaspoon lime zest
- 2 tablespoons lime juice freshly squeezed
- ½ teaspoon ground cumin
- 1 tablespoon chopped cilantro
- 1 tablespoon minced red onion
- 1 teaspoon Cholula hot sauce or more to taste
- salt and pepper to taste optional
Serve with:
- corn tortilla chips
- Cholula hot Sauce
- extra chopped cilantro
- extra minced red onion
- lime wedges
DIRECTIONS:
- Preheat the oven to 350°F.
- Preheat the grill to 450°F. Remove the husks and silk from 2 large corn on the cob. Divide 2 tablespoons mayonnaise between them and brush it over the kernels with a silicone pastry brush to coat the corn.
- Transfer the corn to the grill and cook for 10-12 minutes, turning occasionally until the corn is cooked and has grill marks. Transfer to a rimmed sheet pan and set aside.
- In a large bowl combine 8 ounces cream cheese, ⅓ cup Cotija cheese, ½ cup shredded Monterey Jack cheese, 1 teaspoon lime zest, 2 tablespoons lime juice, ½ teaspoon ground cumin, 1 teaspoon Cholula hot sauce and 1 tablespoon chopped cilantro.
- Use the hand mixer to blend the ingredients until they're evenly combined.
- Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cobs.
- Add the corn kernels, 1 tablespoon minced red onion to the cheese mixture and use a rubber spatula to fold the vegetables into the dip, until well blended. Taste for seasonings and adjust with extra lime, hot sauce or salt and pepper to taste, if needed.
- Transfer to a heat-proof 3-cup casserole dish and even out the top layer with the spatula. Bake for 20 minutes, then turn the broiler on high and cook for 2-3 minutes until the top starts to take on a bit of color.
- Serve with extra Cholula hot Sauce, extra chopped cilantro, extra minced red onion, lime wedges, and corn tortilla chips.
RECIPE VIDEO:
NOTES:
- Assemble the dip up to two days ahead, before baking.
- Leftovers can be kept in the fridge for up to 3 days.
- Reheat the dip in a 350°F oven for about 15 minutes or until hot.
- Technically, you can also heat in the microwave in 30-second bursts until warmed through, but it can make the cheese base a bit greasy at the edges.
- I don’t recommend freezing the dip as the texture can change and it won’t be as creamy.
NUTRITION:
Nutritional Disclaimer
Nutritional information is an estimate only and is provided as a courtesy. Values are calculated automatically based on the ingredients and quantities in each recipe and may vary depending on specific brands, exact measurements, and substitutions made. For precise nutritional guidance, especially if you have a medical condition or dietary restriction, please consult a registered dietitian or run the ingredients through your own nutrition calculator.Pin it for later!
