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Mexican Street Corn Dip

Mexican Street Corn Dip

JC Phelps
Love elotes from your local mexican restaurant? Try my version of the Mexican street food in dip form: my Mexican Street Corn Dip!
5 from 1 vote
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Mexican
Servings 8 servings
Calories 312 kcal


  • 3 c corn canned or fresh
  • 8 oz cream cheese room temperature
  • ½ c good mayonnaise such as Duke's
  • c sour cream full-fat
  • ½ c Cotija cheese
  • 2 teaspoon Tajin seasoning
  • 2 bell peppers diced
  • 1 c cherry tomatoes halved
  • 1 lime juiced
  • ½ red onion diced
  • 1-2 jalapeños seeded and diced
  • 1 teaspoon garlic powder
  • cilantro to taste
  • kosher salt to taste
  • black pepper to taste
  • tortilla chips for serving
  • avocado for topping


  • Combine cream cheese, mayonnaise, sour cream, Cotija cheese, Tajin, garlic powder, salt, and black pepper in a large mixing bowl until well combined.
  • Add in corn, bell peppers, red onion, jalapeños, lime juice, and cilantro. Mix well.
  • Cut the tomatoes in half and sprinkle with salt. Allow the salt to rid of excess tomato juice. Pat dry and fold tomatoes into the dip.
  • Garnish with extra Cotija cheese, Tajin, and sliced avocado. Serve with tortilla chips.


If you make this in advance, do not put the tomatoes in until you are ready to serve. If you want to make the dip thinner, add more mayonnaise. 


Calories: 312kcalCarbohydrates: 19gProtein: 6gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 49mgSodium: 292mgPotassium: 315mgFiber: 3gSugar: 6gVitamin A: 1687IUVitamin C: 51mgCalcium: 95mgIron: 1mg
Keyword corn, elote, elote dip, elotes, mexican street corn dip
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