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  • Hot Messy Bun LaBella

"Take it to the Streets" Mexican Corn Dip Recipe

Updated: Jun 20, 2021

There are a lot of different types of cuisine that I love and Mexican food hits the top of the list! So, when a friend of mine posted on social media the Rojo's Mexican Style Street Corn Dip, I was intrigued and I rushed to the store to try it.

One word: DELICIOUS!

I put that stuff on EVERYTHING: crackers, roasted peppers, crudites -- even as a topping for grilled chicken!

But then I panicked and thought... what if the store RUNS OUT of this delicious, scrumptious dip??? So I ran to my kitchen as fast as I could and gathered all the ingredients I thought were in the original Rojo's Mexican Style Street Corn Dip and .... you guessed it... I made my own.

This "Take it to the Streets" Mexican Corn Dip is my own take on the one I fell in love with.


  • 1 block of cream cheese, softened

  • 1/2 container of sour cream

  • 1/2 lime, juiced

  • 1 clove of garlic, chopped or crushed

  • 2 cups of cooked fresh corn, off the cob (canned or frozen cooked corn will do too)

  • 1-2 jalapeno peppers, diced (with or without seeds), depending on your desired heat level

  • 1 small red pepper, diced

  • 2 cups shredded cheddar cheese

  • lots of cilantro, chopped

  • lots of dashes of Texas Pete's Original Hot Sauce (about 1/2 cup, depending on your desired heat level)

  • salt & pepper to taste


In a medium saucepan (with high sides) on low heat, start to melt the cream cheese. Add the sour cream and stir continuously to melt the 2 ingredients together.

Add the lime juice and garlic and stir.

Stir in the cooked corn, the jalapeno and red pepper and keep stirring (don't let this burn).

Add the shredded cheddar cheese and keep stirring!

Finally, put your dashes (or 1/2 cup) of Texas Pete's Original Hot Sauce and the cilantro (no stems please) and give it one last vigorous stir. Add salt and pepper to taste!

That's it! So easy and versatile: pair it with tortilla chips and cut vegetables, stuff it into peppers and bake, or put on top of grilled chicken.

Store leftovers in the fridge for up to a week and heat in microwave when you are ready for your second serving!

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