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.
