If there’s one dish that has my friends gathering around the table, it’s this Smoked Mexican Street Corn Dip. Creamy, smoky, and loaded with that irresistible melty cheese and bright notes of lime, it’s a crave-worthy mashup of elote meets fiesta dip. This crowd-pleaser blends sweet corn, just the right amount of spice, tangy Cotija cheese, and a kiss of smoke, turning a classic street snack into a bubbling, shareable appetizer you’ll want for every gathering!
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, combining to create a dip bursting with flavor and that crowd-pleasing creamy texture. Not only is the list simple and pantry-friendly, but each addition is what seals the perfect bite—colorful, zesty, and layered with depth.
- Corn kernels: Fresh, frozen, or canned all work! The natural sweetness of corn shines through, especially after a smoky spin.
- Mayonnaise: Adds creamy richness and helps meld all the bold flavors together without overpowering.
- Sour cream: Lends a subtle tang and that luscious, dip-worthy soft texture.
- Smoked paprika: Delivers earthy smokiness that deepens every bite—absolutely essential for the signature flavor.
- Chili powder: Brings a gentle heat to balance the creamy base with a hint of spice.
- Lime juice: Fresh citrus lifts the whole dip, brightening the flavors and keeping each spoonful lively.
- Garlic powder: Infuses the mixture with a mellow, savory undertone.
- Salt: Just the right amount ties everything together and amps up the taste.
- Cotija cheese: The crumbly, salty punch from this classic Mexican cheese is absolute magic—don’t skip it!
- Jalapeño: Offers a customizable kick—remove seeds for mild or leave some in for an extra spark.
- Cilantro: Fresh herbs bring a pop of vibrant green and garden-fresh flavor.
- Monterey Jack cheese: Melts beautifully, creating that gooey, irresistible top layer.
- Tortilla chips: The perfect crunchy vehicle for scooping up all that cheesy, creamy goodness.
How to Make Smoked Mexican Street Corn Dip
Step 1: Prep Your Smoker or Grill
Start by preheating your smoker or grill to a gentle 225-250°F. This low and slow heat is key for infusing the corn with that deep, woodsy aroma without drying it out or overcooking. Your patience will be rewarded with next-level flavor.
Step 2: Smoke or Grill the Corn
If you’re lucky enough to have fresh corn on the cob, pop the ears directly onto the grill or smoker. Cook them for about 10-15 minutes, turning occasionally, until they’re kissed with gorgeous char marks—it’s okay to get a little rustic here! For frozen or canned corn, just spread the kernels out in a foil tray and give them 20-30 minutes to soak up the smoky magic, stirring once midway through.
Step 3: Mix the Creamy Base
Grab a large mixing bowl and combine your smoked corn kernels with mayonnaise, sour cream, smoked paprika, chili powder, lime juice, garlic powder, and salt. This is where the zingy, creamy, savory foundation of your Smoked Mexican Street Corn Dip comes alive. Toss in a cup of Cotija, chopped jalapeño, and a fistful of cilantro for even more character. Give everything a good stir!
Step 4: Layer with Cheese and Bake
Spoon the mixture into an oven-safe skillet or baking dish, then shower the top with shredded Monterey Jack and the remaining Cotija cheese. Place it back into your smoker or slide it under a 375°F oven until the cheese is melted, bubbly, and golden around the edges—about 10-15 minutes.
Step 5: Garnish and Serve
As that heavenly aroma wafts through your kitchen, let the dip cool for a few minutes, then scatter on extra cilantro and arrange a few lime wedges for squeezing. Have plenty of tortilla chips at the ready because this dip will vanish fast!
How to Serve Smoked Mexican Street Corn Dip
Garnishes
Let your creativity run wild when garnishing Smoked Mexican Street Corn Dip! I love topping it with a handful of chopped cilantro, extra Cotija for that salty-savory bite, and wedges of lime for a fresh, zesty finish. If you want extra color and heat, try a scattering of diced red onion or a few thin slices of fresh jalapeño.
Side Dishes
This dip pairs beautifully with more than just tortilla chips. Try serving it alongside crunchy crudités, quesadillas, grilled shrimp skewers, or even as a bold side for your next taco night. Its creamy, smoky richness plays nicely with grilled meats or a simple black bean salad.
Creative Ways to Present
For a twist, try spooning your dip into mini cast iron skillets for individual servings or loading it into charred taco shells for a street corn twist on tacos. Smoked Mexican Street Corn Dip is also fantastic as a topping for baked potatoes or even as a filling for burritos—there’s truly no wrong way to enjoy it!
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making for an even tastier midnight snack the next day.
Freezing
While the smoked corn and cheeses freeze well, the creamy components can separate. For best results, freeze just the corn mixture (before adding mayo and sour cream), then thaw and finish assembling fresh when ready to serve.
Reheating
To reheat, simply pop the dip back in a 350°F oven until bubbling and hot throughout, typically about 10 minutes. Stir well before serving and add a touch more cheese on top if you like things extra gooey.
FAQs
Can I make Smoked Mexican Street Corn Dip without a smoker?
Absolutely! Use your oven and add a dash more smoked paprika for a similar effect, or even cook the corn on an outdoor grill for that charred flavor.
Is there a substitute for Cotija cheese?
While Cotija brings a distinct salty, crumbly texture, feta makes a good stand-in if needed. Parmesan will also add a salty punch in a pinch.
How spicy does this dip get?
The jalapeño and chili powder provide a gentle, pleasant kick, but you can easily adjust to taste. Leave out the seeds for mild heat or add extra jalapeño or your favorite hot sauce for a fiery version.
Can I prep Smoked Mexican Street Corn Dip ahead of time?
Yes! Assemble the dip up to a day in advance and refrigerate. Just bake or smoke before guests arrive for the freshest, meltiest results.
Is this dip gluten-free?
Yes, as written, Smoked Mexican Street Corn Dip contains no gluten, though be sure to use gluten-free chips or dippers if needed for guests with sensitivities.
Final Thoughts
I can’t wait for you to gather some friends, break out the chips, and watch the smiles appear with every bite of Smoked Mexican Street Corn Dip. It’s vibrant, comforting, and pure party food bliss—let this dip take center stage at your next gathering!
Print
Smoked Mexican Street Corn Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Smoking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Indulge in the smoky, savory flavors of this irresistible Smoked Mexican Street Corn Dip. A creamy blend of corn, spices, and cheeses, it’s the perfect appetizer for any gathering.
Ingredients
Corn Mixture:
- 4 cups corn kernels (fresh, frozen, or canned)
- ½ cup mayonnaise
- ½ cup sour cream
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1½ cups crumbled Cotija cheese (divided)
- 1 jalapeño (seeded and finely chopped)
- ¼ cup chopped cilantro
Topping:
- ½ cup shredded Monterey Jack cheese
Serving:
- tortilla chips for serving
Instructions
- Prepare the Corn: Smoke fresh corn on the cob or canned/frozen kernels until slightly charred. Cut off the kernels.
- Mix: In a bowl, combine smoked corn, mayonnaise, sour cream, spices, lime juice, 1 cup Cotija cheese, jalapeño, and cilantro.
- Bake: Transfer the mixture to a dish, top with Monterey Jack and remaining Cotija cheese. Bake until bubbly.
- Serve: Garnish with cilantro and lime. Enjoy warm with tortilla chips.
Notes
- Adjust spice level by modifying jalapeño or adding hot sauce.
- Can be baked in the oven if a smoker is unavailable.
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