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Smoked Mexican Street Corn Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 41 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Mexican

Description

This Smoked Mexican Street Corn Dip is a vibrant and flavorful appetizer inspired by traditional Mexican elote. It features smoky, slightly charred corn blended with creamy Mexican crema, tangy lime juice, and a spicy kick from jalapeño and smoked paprika. Combined with crumbled Cotija and melted mozzarella cheeses, this dip is perfect for serving warm or at room temperature alongside tortilla chips or fresh veggies.

Ingredients

Dip Ingredients

  • 4 cups fresh or frozen corn kernels
  • 1 cup Mexican crema or sour cream
  • 1/2 cup mayonnaise
  • 1 cup crumbled Cotija cheese (or feta)
  • 1/2 cup shredded mozzarella or Monterey Jack cheese
  • 1 jalapeño, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/4 cup fresh cilantro, chopped
  • Salt and black pepper, to taste

Serving Suggestions

  • Tortilla chips or sliced veggies (bell peppers, cucumber rounds), for serving

Instructions

  1. Prepare the Corn: If using fresh corn, grill or roast the corn on the cob until it is lightly charred on all sides to develop a smoky flavor. Then, carefully cut the kernels off the cob. For frozen corn, thaw the kernels completely and pat dry with a towel to remove excess moisture.
  2. Cook the Corn: Heat a large skillet over medium heat and add the corn kernels. Cook, stirring occasionally, for 5 to 7 minutes until the corn becomes slightly browned and smoky. This step enhances the natural sweetness and gives depth to the dip.
  3. Mix the Creamy Base: In a large bowl, whisk together the Mexican crema (or sour cream), mayonnaise, fresh lime juice, smoked paprika, chili powder, ground cumin, minced garlic, and finely chopped jalapeño. Stir thoroughly to combine all the flavors into a smooth mixture.
  4. Combine Ingredients: Add the cooked corn, crumbled Cotija cheese, shredded mozzarella or Monterey Jack cheese, chopped cilantro, salt, and black pepper to the creamy base. Gently fold everything together until the mixture is evenly combined.
  5. Transfer and Garnish: Spoon the dip into a serving bowl. Garnish with extra crumbled Cotija cheese, chopped cilantro, and a light sprinkle of smoked paprika for both color and additional flavor.
  6. Serve: Serve the dip warm or at room temperature with tortilla chips or an assortment of fresh sliced vegetables such as bell peppers and cucumber rounds for dipping.

Notes

  • For a spicier dip, leave some seeds in the jalapeño or add more cayenne pepper.
  • Mexican crema can be substituted with sour cream if unavailable.
  • To make the dip ahead, prepare up to step 4, then cover and refrigerate. Warm gently before serving.
  • If fresh corn is not available, thawed frozen corn works well and saves preparation time.
  • Garnishing with extra smoked paprika and fresh cilantro adds visual appeal and enhances flavor complexity.

Find it online: https://slsrecipes.com/smoked-mexican-street-corn-dip-recipe-3/