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.
