If you’ve been craving a flavor-packed, zesty appetizer that instantly transports you to your favorite Mexican street festival, look no further than Smoked Mexican Street Corn Dip. Bursting with sweet fire-roasted corn, creamy tang, bright spices, and a whisper of smoke, this dip is the ultimate crowd-pleaser for your next gathering or casual snacking session. Each scoop is a delicious tribute to classic elote, with the added allure of those irresistible smoky notes. Trust me: whether warm or at room temp, the chips just won’t stop disappearing!
Ingredients You’ll Need
This irresistible dip is all about simple, punchy ingredients coming together in perfect harmony. Each one brings something to the table, whether it’s luscious creaminess, a pop of color, or that smoky, cheesy bite that makes every dip memorable.
- Fresh corn on the cob (4 ears) or frozen corn (3 cups): Charring fresh corn lends a sweet, smoky crunch, but thawed frozen kernels are a speedy stand-in.
- Olive oil (1 tablespoon): Just a bit ensures the corn grills up beautifully and caramelizes for extra flavor.
- Mayonnaise (1/2 cup): Delivers the signature creamy base and subtle tang you expect from street corn.
- Sour cream (1/2 cup): Adds another layer of smooth, cool richness that complements the smoky corn.
- Smoked paprika (1/2 teaspoon): This is where the magic happens: it’s what infuses that incredible smoky aroma throughout the dip.
- Chili powder (1/2 teaspoon): Brings a subtle, earthy heat that rounds out every bite.
- Garlic powder (1/4 teaspoon): Adds depth and a savory punch to balance the dairy.
- Lime juice (from 1 lime): A hit of citrus brightens all the flavors and keeps the dip from feeling heavy.
- Salt (1/2 teaspoon) & black pepper (1/4 teaspoon): The essentials for making all the other flavors pop.
- Crumbled cotija or feta cheese (1/2 cup): Cotija is nutty and salty—feta is a great stand-in if it’s what you have.
- Fresh cilantro (1/4 cup, chopped): Invigorating, herbal notes and a burst of green—a must for authentic street corn flavor.
- Jalapeño (1, finely diced, optional): For those who like a little extra kick and a pop of color.
- Tortilla chips: The all-important crispy delivery vehicle—choose sturdy chips for serious dipping!
How to Make Smoked Mexican Street Corn Dip
Step 1: Grill or Smoke the Corn
Start by firing up your grill or smoker to medium-high heat. Brush each ear of corn generously with olive oil, then place them directly over the heat. Turn the corn occasionally for 8 to 10 minutes, aiming for an even, golden char on all sides. This crucial step softens the kernels, deepens their sweetness, and gives your dip its signature smoky twist.
Step 2: Prep the Ingredients
Once the corn is cool enough to handle, prop each cob upright and carefully slice off the kernels with a sharp knife. It’s okay if the kernels break apart a bit—they’ll all meld together in the mix. Now, dice your jalapeño (if using) finely and crumble your cheese if it didn’t come pre-crumbled. Chop up a handful of fresh cilantro, and you’re already halfway there!
Step 3: Mix the Flavors
In a large mixing bowl, combine the grilled corn kernels, mayonnaise, sour cream, smoked paprika, chili powder, garlic powder, lime juice, salt, and pepper. Stir everything together until really well combined. Taste a spoonful—adjust lime, salt, or heat as you wish. Fold in most of the cotija (or feta), fresh cilantro, and jalapeño for a little extra zing.
Step 4: Serve and Garnish
Scoop the creamy, smoky mixture into your favorite serving bowl. Sprinkle a little extra cheese and cilantro over the top for a burst of green and white. Grab a generous pile of tortilla chips and gather your people, because this Smoked Mexican Street Corn Dip is ready for devouring. Serve it warm or at room temperature—the flavors are bold and party-ready either way!
How to Serve Smoked Mexican Street Corn Dip
Garnishes
A final flourish of crumbled cotija, fresh cilantro, and maybe a dusting of chili powder makes this dip as eye-popping as it is mouthwatering. For an extra burst of color, add thin jalapeño slices or a few sprinkles of smoked paprika right before serving—it’ll look irresistible and highlight the smoky Mexican vibe.
Side Dishes
This dip truly shines with a big bowl of tortilla chips, but don’t stop there. It’s wonderful as a topping for tacos, grilled meats, or even as a vibrant layer in seven-layer dips. Try it alongside a platter of crisp veggies (think bell peppers, radishes, or cucumber spears) for a fresh twist.
Creative Ways to Present
Go beyond the ordinary by spooning Smoked Mexican Street Corn Dip into small jars or ramekins for individual servings at your next party. For a fun, rustic look, serve it straight out of a cast iron skillet or hollowed-out bread bowl. This dip also goes beautifully inside mini taco shells for a portable snack that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the dip tightly and keep it in the refrigerator for up to three days. The flavors only deepen as they sit, and a quick stir before serving brings back all the creamy, dreamy texture.
Freezing
While the creamy components of Smoked Mexican Street Corn Dip don’t always freeze perfectly—sometimes separating a bit—you can freeze leftovers if needed. Store it in an airtight container for up to one month. Just know you may want to give it a good mix or add a touch more sour cream upon thawing to revive the silky smoothness.
Reheating
Gently reheat the dip in a microwave-safe bowl in short 30-second bursts, stirring in between, until just warmed through. Alternatively, pop it into a covered oven-safe dish and warm at 325°F until bubbly. Avoid overheating—just bring it to a cozy, scoopable temp before serving again.
FAQs
Can I make Smoked Mexican Street Corn Dip without a grill or smoker?
Absolutely! You can char the corn in a cast iron skillet or under the broiler for similar smoky results. Even oven-roasted corn works, though you’ll miss a bit of the smokiness. Smoked paprika steps up to help replicate that flavor regardless!
What cheese works best if I can’t find cotija?
Feta is a fantastic substitute with its tangy, crumbly texture, but queso fresco or even parmesan can fill in. Each cheese brings its own personality, so go with your favorite or what you have on hand.
Can I make this dip dairy-free?
Yes, you can use your favorite plant-based mayonnaise and sour cream, plus a vegan cheese crumble or skip the cheese entirely. The key flavors will still shine—you’ll just have a lighter version of the classic.
How spicy is this dip, and how can I adjust the heat?
As written, the dip is pretty mild, with optional jalapeño ramping it up. For gentle heat, remove the jalapeño seeds; for fiery kicks, add more diced jalapeño or a pinch of cayenne. For super mild, simply skip the peppers entirely.
Can I use canned corn instead of fresh or frozen?
Yes! Well-drained canned corn makes a speedy substitute—just pat it dry and char in a pan before adding to the dip for that roasty depth.
Final Thoughts
You don’t need a street cart to capture the festive flavor of Smoked Mexican Street Corn Dip—just a handful of fresh ingredients and a little smoky sizzle. Let this creamy, tangy, and utterly crave-worthy dip steal the show at your next gathering, and don’t be surprised when you’re asked for the recipe. Give it a try and let the compliments roll in!
Print
Smoked Mexican Street Corn Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer, Snack
- Method: Grilling, Smoking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian, Gluten-Free
Description
This Smoked Mexican Street Corn Dip is a flavorful and creamy appetizer that brings the delicious flavors of elote to a convenient dip form. Perfect for entertaining or snacking!
Ingredients
Corn:
- 4 ears fresh corn (or 3 cups frozen corn, thawed)
- 1 tablespoon olive oil
Dip:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- juice of 1 lime
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, finely diced (optional)
- tortilla chips for serving
Instructions
- Grill the Corn: Preheat a grill or smoker to medium-high heat. Brush the corn with olive oil and grill or smoke for 8–10 minutes until lightly charred. Cut the kernels off the cob.
- Prepare the Dip: In a large bowl, mix the grilled corn with mayonnaise, sour cream, spices, lime juice, salt, and pepper. Add cheese, cilantro, and jalapeño if desired.
- Serve: Transfer to a bowl, garnish with extra cheese and cilantro. Serve warm with tortilla chips.
Notes
- You can make this dip ahead and reheat it gently before serving.
- For added smokiness, use smoked salt or chipotle powder.
- Works well as a taco topping too.
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