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Mexican Street Corn Dip

Get ready to dive into this mouthwatering Mexican Street Corn Dip, inspired by the classic elote! It's a creamy, zesty, and oh-so-addictive appetizer that'll have everyone coming back for more.

96% would make again
Mexican Street Corn Dip


for 8 servings

  • 16 oz cream cheese (450 g), softened
  • ¾ cup Lala® Crema (175 g), plus more for drizzling
  • 2 cloves garlic, chopped
  • 2 tablespoons hot sauce
  • 2 tablespoons lime juice
  • 2 cups shredded pepper jack cheese (200 g), divided
  • ¼ cup cotija cheese (30 g), crumbled, plus 2 tablespoons, for garnish
  • 1 jalapeño, seeded and diced
  • ¼ cup red onion (35 g), chopped
  • ½ cup fresh cilantro (20 g), plus 1 tablespoon, for garnish
  • 4 ½ cups frozen corn (785 g), divided
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon chili powder
  • tortilla chip, for dipping

Nutrition Info

  • Calories 443
  • Fat 36g
  • Carbs 17g
  • Fiber 1g
  • Sugar 7g
  • Protein 13g

Estimated values based on one serving size.

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  1. Preheat the oven to 375°F (190°C).
  2. Add the cream cheese, Lala® Crema, garlic, hot sauce, lime juice, and 1 cup (100 G) pepper jack cheese to a high-powered blender and blend on high speed for 1–2 minutes, until mostly smooth.
  3. Spoon cream cheese mixture into a large bowl and stir in the remaining cup of shredded cheese, ¼ cup Cotija cheese, the jalapeño, red onion, ½ cup (20 G) cilantro, 4 cups (700 G) frozen corn, salt, and black pepper until well combined.
  4. Pour the mixture into a 9-inch square baking dish. Sprinkle the remaining ½ cup (85 G) corn on top.
  5. Bake the dip for 30–40 minutes, until bubbling and hot.
  6. Remove the dip from the oven and top with a drizzle of Lala® Crema, 2 tablespoons Cotija cheese, the chili powder, and 1 tablespoon cilantro.
  7. Serve warm with tortilla chips for dipping.
  8. Enjoy!
Mexican Street Corn Dip