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How to Make Elote Dip with Cream Cheese (Mexican Street Corn)

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Easy recipe for Mexican Street Corn Dip that's creamy, a little spicy and full of flavor
Course Appetizer, Snack
Cuisine Mexican
Keyword appetizers, easy, gluten free, vegetarian
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 6


  • 5-6 ears of corn 3 cups of kernels
  • 8 oz. cream cheese
  • 1/2 cup sour cream
  • 2 jalapeño peppers
  • 1/2 cup cojita cheese
  • 1/4 cup scallions sliced
  • 1/3 cup cilantro
  • 2 Tbsp. olive oil
  • 2 cloves garlic minced
  • 1 tsp. chili powder
  • juice of 1 lime


  • Remove the kernels from the corn cobs. Discard the cobs. Dice the jalapeños. Roughly chop the cilantro.
  • In a large skillet, heat the oil over medium heat. Add the garlic, jalapeños and corn. Saute until tender, about 5 minutes.
  • Lower the heat. Stir in the cream cheese, sour cream and chili powder. Allow the cream cheese to melt and stir to combine.
  • Remove from heat. Stir in the lime juice, cilantro and scallions. Garnish with cojita cheese and extra cilantro. Serve warm.