Get ready to fall in love with the bold, smoky, and creamy flavors of Smoked Mexican Street Corn Dip! This irresistible appetizer takes all the magic of classic elote and transforms it into a warm, cheesy dip that’s perfect for parties, backyard BBQs, or any time you want to wow your friends. With charred corn, plenty of cheese, and a zesty kick from lime and jalapeño, every bite is a celebration of Mexican-inspired goodness. If you’re looking for a crowd-pleasing snack that’s easy to make but impossible to forget, this Smoked Mexican Street Corn Dip is about to become your new favorite.
Ingredients You’ll Need
What I love most about this recipe is how each ingredient plays a starring role. Simple, fresh staples come together to create layers of flavor, color, and texture that make every scoop unforgettable.
- Corn (4 ears, fresh, husked): The sweet corn gets beautifully smoky and charred, which is the heart and soul of this dip.
- Olive Oil (2 tablespoons): Brushing the corn with olive oil helps it caramelize and soak up all that smoky goodness.
- Mayonnaise (1/2 cup): Adds incredible creaminess and helps bind the dip together.
- Sour Cream (1/2 cup): Lends a cool, tangy balance to all those rich, cheesy flavors.
- Cotija Cheese (1 cup, crumbled): Salty and crumbly, this cheese is a classic street corn addition.
- Monterey Jack Cheese (1 cup, shredded): Melts beautifully for that irresistible gooey texture.
- Garlic (2 cloves, minced): A little punch of savory depth that brings everything together.
- Jalapeño (1, finely chopped, seeds removed for less heat): Just the right amount of spice, with the option to dial it up or down.
- Cilantro (2 tablespoons, fresh, chopped): Bright, fresh, and herby—don’t skip this for a true street corn vibe.
- Chili Powder (1 teaspoon): Gives a little warmth and color to the dip.
- Smoked Paprika (1 teaspoon): Deepens the smoky flavor and adds gorgeous color.
- Cumin (1/2 teaspoon): A hint of earthiness that ties all the Mexican flavors together.
- Lime (juice of 1): Fresh, zesty brightness that lifts every bite.
- Salt and Black Pepper (to taste): Essential for seasoning and balance—taste as you go!
How to Make Smoked Mexican Street Corn Dip
Step 1: Smoke the Corn
Preheat your smoker to 225°F. Brush each ear of corn with olive oil, making sure they’re lightly coated all over. Place the corn directly onto the smoker grates. Let them smoke for 45 to 60 minutes, turning every so often, until the kernels are tender and have developed a gorgeous, slightly charred look. This is where the dip gets its signature smoky flavor—don’t rush it!
Step 2: Prep the Corn
Once the corn is cool enough to handle, grab a sharp knife and carefully slice the kernels off the cobs. Transfer the kernels to a large mixing bowl. This step is always fun—watching those golden nuggets pile up is a sign that delicious things are on the way.
Step 3: Mix the Dip
To your bowl of smoky corn, add the mayonnaise, sour cream, cotija cheese, Monterey Jack cheese, minced garlic, jalapeño, cilantro, chili powder, smoked paprika, cumin, lime juice, salt, and pepper. Stir everything together until the mixture is thoroughly combined and evenly coated. It should look colorful and inviting, with flecks of herbs and spices throughout.
Step 4: Bake Until Bubbly
Spoon the corn mixture into an oven-safe dish (an 8×8-inch pan or similar works well). Bake at 375°F for 15 to 20 minutes, just until the cheeses are melted and the dip is hot and bubbly. The top should have a little golden color, and the aroma filling your kitchen will be irresistible.
Step 5: Serve and Enjoy
Let the Smoked Mexican Street Corn Dip cool for a couple of minutes, then serve it warm with tortilla chips, pita chips, or crunchy fresh veggies. Every scoop is creamy, cheesy, and packed with smoky corn flavor—it’s guaranteed to disappear fast!
How to Serve Smoked Mexican Street Corn Dip
Garnishes
A finishing touch makes all the difference! Sprinkle extra cotija cheese, a little fresh cilantro, and a dusting of chili powder over the top for a vibrant, street corn-style look. If you like a little extra zing, add a few lime wedges on the side for squeezing.
Side Dishes
While Smoked Mexican Street Corn Dip is a star on its own, it pairs beautifully with other party favorites. Try serving it alongside guacamole, chunky salsa, or a fresh tomato salad. For a heartier spread, offer it with grilled meats or tacos—your guests will thank you!
Creative Ways to Present
Don’t be afraid to get playful! Serve the dip in individual ramekins for a personal appetizer, or stuff it into mini bell peppers for a bite-sized treat. You can also spoon it over baked potatoes or grilled chicken for an unexpected twist that’ll keep everyone coming back for more.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply scoop the cooled Smoked Mexican Street Corn Dip into an airtight container and refrigerate. It will keep well for up to 3 days. The flavors meld together even more as it sits, making for an extra-tasty snack the next day!
Freezing
You can freeze this dip if needed—just be aware that the texture may change slightly after thawing due to the dairy. To freeze, transfer the fully cooled dip to a freezer-safe container, seal tightly, and freeze for up to one month. Thaw in the refrigerator before reheating.
Reheating
To reheat, cover the dip with foil and bake at 350°F until hot and bubbly again (about 15 minutes). You can also microwave individual servings in short bursts, stirring in between to ensure even heating. Add a splash of fresh lime or a sprinkle of cheese to revive that just-made flavor!
FAQs
Can I make Smoked Mexican Street Corn Dip without a smoker?
Absolutely! If you don’t have a smoker, simply grill the corn on high heat until it’s nicely charred all over. You’ll still get lots of smoky flavor and that delicious street corn vibe.
Is this dip spicy?
It has a gentle kick from the jalapeño and chili powder, but it’s easy to adjust. For less heat, remove the jalapeño seeds or skip the pepper altogether. Want more fire? Add a pinch of cayenne or a drizzle of your favorite hot sauce.
What can I use instead of cotija cheese?
If you can’t find cotija, try using feta or queso fresco for a similar salty, crumbly texture. Parmesan also works in a pinch for that salty finish!
Can I assemble Smoked Mexican Street Corn Dip ahead of time?
Yes! Mix everything together and refrigerate up to 24 hours in advance. When you’re ready to serve, just bake as directed until hot and bubbly.
What are the best dippers for this dip?
Tortilla chips are always a win, but pita chips, crunchy crostini, and sliced veggies (like bell peppers, carrots, or celery) are delicious, too. It’s super versatile—just about anything sturdy enough to scoop will work!
Final Thoughts
If you’re looking to impress at your next gathering, Smoked Mexican Street Corn Dip is the way to go. It’s warm, creamy, and packed with smoky, tangy flavor that’ll have everyone reaching for more. Give it a try and see why this dip is always the first to disappear from the table!
Print
Smoked Mexican Street Corn Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Smoking and Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
This Smoked Mexican Street Corn Dip is a creamy, smoky, and cheesy appetizer inspired by traditional Mexican street corn (elote). Fresh corn is smoked to perfection, then combined with creamy mayonnaise, sour cream, cheeses, and spices before being baked to a bubbly finish. Perfect for parties, game days, or casual gatherings, this dip delivers bold flavors with a hint of smokiness that pairs beautifully with tortilla chips or fresh veggies.
Ingredients
Corn and Seasoning
- 4 ears fresh corn, husked
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Dip Base
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup cotija cheese, crumbled
- 1 cup shredded Monterey Jack cheese
Flavor Additions
- 2 cloves garlic, minced
- 1 jalapeño, finely chopped (seeds removed for less heat)
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Preheat and Smoke Corn: Preheat your smoker to 225°F. Brush each ear of corn with olive oil to ensure even smoking and prevent drying out. Place the corn directly on the smoker grates and smoke for 45 to 60 minutes, turning occasionally to achieve a tender texture with a slightly charred exterior.
- Prepare Corn Kernels: Once smoked, allow the corn to cool enough to handle. Carefully cut the kernels off the cobs and transfer them to a large mixing bowl, ensuring you get as much of the smoky flavor and charred bits as possible.
- Mix Dip Ingredients: To the bowl with smoked corn, add mayonnaise, sour cream, crumbled cotija cheese, shredded Monterey Jack cheese, minced garlic, finely chopped jalapeño, chopped cilantro, chili powder, smoked paprika, cumin, lime juice, salt, and black pepper. Stir thoroughly until all ingredients are combined and the mixture is creamy and well-seasoned.
- Bake the Dip: Transfer the corn mixture to an oven-safe dish and bake in a preheated oven at 375°F for 15 to 20 minutes. Bake until the dip is hot throughout, bubbly, and the cheeses have melted beautifully, offering a warm and luscious texture.
- Serve Warm: Remove from the oven and serve the dip warm. Accompany with tortilla chips, pita chips, or fresh vegetables for dipping. Enjoy the smoky, cheesy goodness with every bite.
Notes
- If you don’t have a smoker, char the corn on a grill for a similar smoky flavor.
- For additional heat, add a pinch of cayenne pepper or drizzle with your favorite hot sauce.
- This dip can be prepared ahead of time; assemble it and refrigerate, then bake just before serving.
- Use fresh cotija cheese for the best authentic flavor.
- Adjust jalapeño quantity based on your preferred spice level.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 3 g
- Sodium: 310 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg
