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
Scale
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
