This corn dip is seasoned and flavored like Mexican street corn — cotija cheese on top, Tajín sprinkled over, and cilantro to finish it all off. This dip was inspired by, and very loosely based on, a corn queso dip from El Purepecha, a Mexican restaurant here in Philly. It’s one of their most popular items, and it’s not hard to see (more accurately, taste) why. Their original version is very much queso with corn in it — this version is much heavier on the corn, with some cheese mixed in.
I wanted to be able to eat this hot or cold, though I do thoroughly recommend heating it up — that melted cheese is good.
This is great made with fresh summer corn, either boiled or (even better) charred and sliced off the cob. But I also developed this recipe to work with frozen or even canned corn, so you can have it all year round, not just those precious summer months when corn is at its best. It’s corn, shredded pepper jack cheese, a bit of mayonnaise, and jalapeños for some spice. Then it gets finished off with a layer of shredded cotija, Tajín, cilantro, and a squeeze of fresh lime. Serve it up with some chips and dig in.
This Mexican street corn dip is inspired by elote — corn, cheese, cotija, Tajín, and lime — made to eat hot and melty or cold, whichever you're in the mood for.
Hot or cold?
Both work, and that’s kind of the point of this recipe. Serve it cold straight out of the fridge as a scoopable, creamy corn salsa dip — great for a hot day when you don’t want to turn the oven on. But baked, with the pepper jack all melted through and bubbling, this turns into something closer to a warm elote queso, and it’s worth the 20 minutes in the oven if you have them.
Fresh, frozen, or canned corn — it all works
Fresh corn (best when it’s in season): Boil it and cut it off the cob, or, even better, char it in a hot skillet or on the grill first for some smoky flavor. Charred is the move if you have the time. This is also a great use for any leftover corn you have in the summer.
Frozen corn: What this recipe was actually built around — thaw it, or just toss it in slightly frozen if you’re baking (it’ll cook through in the oven). Great since you can make this with perfectly sweet corn all year long.
Canned corn: Make sure to drain it well! It’s softer than fresh or frozen, but it’s a great year-round option when fresh corn isn’t in season.
What You Need
Serves 4 | 6×6″ baking dish
(You can easily scale this recipe up or down as needed)
The Dip
- 10 oz (283 g) frozen corn, charred fresh corn, or canned and drained (see notes below)
- 1/4 cup mayonnaise, Hellman’s is my choice but use what you like
- 5 oz (140 g) pepper jack cheese, shredded
- 1/2 jalapeño, finely diced (you can leave the seeds in for more heat, or take them out for less)
- Salt, to taste
- Pepper, fresh ground to taste
The Toppings
- 2 oz cotija cheese, grated
- Tajín, to taste
- Fresh cilantro, chopped
- Lime, for squeezing over top
To serve
- Tortilla chips
About the corn:
I developed this recipe with frozen corn so you can make it any time of year, but if fresh corn is available, use that instead. Leftover boiled corn works well, or char it first for some extra flavor. You’ll want about 3-4 cobs for this recipe.
Canned corn works too — just make sure it’s well drained first.
How to Make Mexican Street Corn Dip
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the corn, mayonnaise, shredded pepper jack, diced jalapeño, salt, and pepper until combined.
- Spread the mixture into a 6×6″ baking dish.
- Bake for 20 minutes, until the cheese is melted through and the edges are just starting to bubble.
- Remove from the oven and top with grated cotija, a generous sprinkle of Tajín, chopped cilantro, and a squeeze of fresh lime.
- Serve immediately with tortilla chips and extra lime and Tajin on the side.
To serve cold: Skip the oven entirely! Mix the dip ingredients as directed, chill for an hour, then top and serve straight from the fridge.
Make Ahead
You can mix the dip base (everything except the toppings) up to 2 days ahead and keep it covered in the fridge. Then when you’re ready to eat, either bake it or serve it cold, and add your toppings just before serving. If you’re baking it, bake it right before your guests arrive; if you’re serving it cold, this is genuinely a morning-of-the-party prep task and one less thing you need to worry about later.
Serving a Crowd
This recipe is scaled for a smaller gathering. For a bigger party, this doubles or triples super easily — just scale up the baking dish size accordingly (a 9×9″ dish for a double batch) and add a few extra minutes in the oven to make sure everything is nice and melted.
More Recipes to Try
Shredded Chicken Tacos — crispy fried tortillas piled with shredded chicken and fresh salsa, another great excuse to break out the chips and toppings.
Easy Oven Baked Pork Ribs — a hands-off, crowd-pleasing main that pairs perfectly with this dip as a starter.
Skirt Steak Salad — bold, smoky flavors if you want something heartier alongside the dip.
Skirt Steak Fajitas — more of that charred, Mexican-inspired flavor for your spread.
Canoas — another great party-ready appetizer to add to the table.
Grilled Corn — the same charred corn flavor from this dip, served straight off the cob.
Pesto Pasta Salad — a make-ahead side that rounds out a full summer party spread.
Mexican Street Corn Dip
Equipment
- Baking Dish roughly 6x6"
Ingredients
The Dip
- 10 oz frozen corn (283 g ), or charred fresh corn, or canned and drained (see notes below)
- 1/4 cup mayonnaise Hellman’s is my choice bit use what you like
- 5 oz pepper jack cheese (140 g),shredded
- 1/2 jalapeño finely diced (you can leave the seeds in for more heat, or take them out for less)
- Salt
- Pepper
The Toppings
- 2 oz cotija cheese grated
- Tajín
- Fresh cilantro chopped
- Lime
To serve
- Tortilla chips
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the corn, mayonnaise, shredded pepper jack, diced jalapeño, salt, and pepper until combined.
- Spread the mixture into a 6x6" baking dish.
- Bake for 20 minutes, until the cheese is melted through and the edges are just starting to bubble.
- Remove from the oven and top with grated cotija, a generous sprinkle of Tajín, chopped cilantro, and a squeeze of fresh lime.
- Serve immediately with tortilla chips and extra lime and Tajin on the side.
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
FAQs
Can I make this without mayonnaise?
Mayonnaise is what gives this its classic elote-style creaminess, but sour cream is a fine swap if that’s what you have on hand.
Is this spicy?
Mild to medium, depending on your jalapeño and how much Tajín you use. Leave the jalapeño seeds out for a milder version, or add a second jalapeño if you want more heat. Make it however you like it!
What else can I serve this with?
Tortilla chips are the classic move, but this is also great alongside a summer spread — try it next to a pesto pasta salad for a full party table. I also love this alongside some steak fajitas or simple as part of some simple skirt steak tacos. Grilled skirt steak with a spoonful of corn dip on a charred flour tortilla is delicious!
Great for: 4th of July, summer cookouts, game day, or any time you want a crowd-pleasing dip that doesn’t take much effort.
