Name: Smoked Mexican Street Corn Dip Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican-American
Ingredients: 4 cups corn kernels (fresh, canned, or thawed from frozen); 1 tablespoon olive oil; 1/2 cup mayonnaise; 1/2 cup sour cream; 1 cup cotija cheese, crumbled (plus more for topping); 1/2 cup shredded Monterey Jack cheese; 1/4 cup chopped cilantro; 2 tablespoons lime juice; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; Salt and pepper to taste; Chopped jalapeño (optional, for heat); Lime wedges and tortilla chips for serving

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If you’ve ever swooned over the bold, tangy-sweet crunch of elote from a street cart, just wait until you dip into this Smoked Mexican Street Corn Dip. It takes everything you love about classic Mexican street corn—smoky kernels, creamy tang, and a kick of spice—and melds it into a lush, party-ready appetizer that will have everyone gathered around the bowl. Whether you serve it at your next backyard cookout, game day, or as a new family favorite, this dip is guaranteed to steal the show and keep everyone coming back for more!

Smoked Mexican Street Corn Dip Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays an important role, creating layers of flavor, vibrant color, and that irresistible creamy texture. Don’t be intimidated by the list—most are kitchen staples, and together, they transform simple corn into something unforgettable!

Corn kernels: Fresh, canned, or frozen (and thawed) all work; seek out sweet corn for maximum flavor.
Olive oil: Helps the corn get beautifully smoky and slightly charred in the smoker.
Mayonnaise: Adds creamy richness and all the luscious body you expect from classic elote.
Sour cream: Offers a tangy layer that brightens up every bite and balances the spices.
Cotija cheese: Gives a salty, crumbly punch reminiscent of your favorite street corn.
Monterey Jack cheese: Melts into the dip for a subtle, gooey touch.
Cilantro: Brings freshness and pops of color to every spoonful.
Lime juice: Adds zesty acidity that ties all the flavors together brilliantly.
Chili powder: For warmth and gentle heat, key to that authentic street corn vibe.
Smoked paprika: Amplifies the smokiness from the corn, making this dip truly addictive.
Garlic powder: Offers savory backbone without overwhelming the other flavors.
Salt and pepper: Essential for balancing and enhancing all the other ingredients.
Chopped jalapeño (optional): Kick up the heat if your crowd loves a spicy bite!
Lime wedges and tortilla chips (for serving): Absolute musts for dipping and squeezing over the finished dip.

How to Make Smoked Mexican Street Corn Dip

Step 1: Smoke the Corn

Start by preheating your smoker to 225°F. Toss the corn kernels with a tablespoon of olive oil so they’re lightly coated, then spread them out evenly on a baking sheet or grill pan. Set the pan in the smoker, and let that sweet corn soak up all the smoky goodness for 30 to 45 minutes. Give them a stir once or twice during smoking to ensure every kernel develops a touch of color and that signature depth you want in a Smoked Mexican Street Corn Dip.

Step 2: Cool and Prep

Once the corn is delightfully charred and infused with all that smoke, take it out and let it cool for a few minutes. This not only makes it easier to handle, but also prevents the cheeses and creamy elements from breaking when you mix them. If you like a little extra heat, now’s the time to chop your jalapeño!

Step 3: Mix Up the Dip

In a large mixing bowl, combine the freshly smoked corn with mayonnaise, sour cream, crumbled cotija cheese, shredded Monterey Jack, cilantro, lime juice, chili powder, smoked paprika, garlic powder, and your preferred amount of jalapeño. Stir until everything is evenly coated and the dip looks beautifully marbled and inviting. Taste, and add salt and pepper to balance the flavors perfectly.

Step 4: Finish and Serve

Spoon the dip into a serving dish and top with a big sprinkle of extra cotija cheese, plus a bit more chili powder or smoked paprika for that classic look. Serve it warm, at room temperature, or even chilled—Smoked Mexican Street Corn Dip is flexible, and it’s just as tasty no matter how you serve it. Don’t forget extra lime wedges and plenty of tortilla chips on the side!

How to Serve Smoked Mexican Street Corn Dip

Garnishes

The magic is in the finishing touches! Sprinkle extra cotija cheese over the top for salty pops and eye appeal. Add more cilantro for freshness, a dusting of chili powder, and a few slices of jalapeño if you love a kick. Arrange lime wedges around the platter for guests to squeeze over their own portions—that extra burst of citrus makes the dip sing!

Side Dishes

Pair your Smoked Mexican Street Corn Dip with crunchy tortilla chips, or go bold and scoop it with warm, lightly toasted pita or even thick cucumber rounds. It also makes the perfect companion to tacos, grilled meats, or veggie kabobs on a summer spread. For a heartier snack board, add some sliced avocados, pickled onions, and a big bowl of black bean salad.

Creative Ways to Present

To wow your guests, serve this dip in mini mason jars or clear ramekins for individual portions. Want a fun twist? Spoon it over grilled hot dogs, burgers, or loaded nachos for a flavor upgrade. For potlucks, nestle the dip on a rustic wooden board surrounded by a rainbow of veggies and colorful chips—presentation perfection!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Smoked Mexican Street Corn Dip to an airtight container and refrigerate promptly. The flavors meld even more as it sits, making the dip even tastier the next day. Just make sure to stir before serving again to recombine any separated ingredients.

Freezing

While it’s possible to freeze this dip, the creamy texture might become a little grainy after thawing. If you go this route, store it in a sealed container and thaw in the refrigerator overnight. Give it a good stir and add a fresh sprinkle of cheese and lime juice to revive the flavor before serving.

Reheating

For serving warm, gently reheat the dip in a saucepan over low heat or in a microwave-safe bowl in short bursts, stirring between intervals until just heated through. Top with fresh garnishes to brighten and freshen it right before sharing.

FAQs

Can I make Smoked Mexican Street Corn Dip without a smoker?

Absolutely! If you don’t have a smoker, roast the corn on a grill, under the broiler, or even in a hot skillet to get a similar char and smoky flavor. The rest of the process stays the same—just don’t skip that crucial step of adding smoke or char to the corn.

Is this dip good served cold or hot?

Smoked Mexican Street Corn Dip is delicious served any way you like it—warm, at room temperature, or straight from the fridge. Each temperature offers a slightly different experience, but the flavors always shine.

What’s the best way to make this dip spicier?

For extra heat, stir in chopped jalapeño or swap in spicy chili powder. A splash of your favorite hot sauce is another great way to dial up the spice, or serve hot sauce on the side so each guest can control their heat level.

Can I substitute other cheeses for cotija?

Definitely! If you can’t find cotija, try feta for a similar salty crumble. Queso fresco is milder but works too, and even grated parmesan adds a fun, sharp twist. Monterey Jack and cheddar both melt well if you want an extra gooey dip.

How long does Smoked Mexican Street Corn Dip keep in the fridge?

Stored properly in an airtight container, the dip stays fresh and flavorful for up to 3 days. If serving again, always stir well and refresh with a squeeze of lime and sprinkle of cheese.

Final Thoughts

There’s nothing quite like sharing a big bowl of Smoked Mexican Street Corn Dip at a gathering and watching it disappear, scoop by scoop. This recipe brings the spirit of Mexican street food straight to your table, infusing each bite with smoky, tangy, and zesty goodness. Give it a try—you might just find yourself making it for every party (and excuse) from now on!

Smoked Mexican Street Corn Dip Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the smoky, creamy goodness of this Smoked Mexican Street Corn Dip that brings the flavors of elote dip to your table. Perfect for parties, game day, or a summer cookout, this appetizer is sure to be a hit!

Ingredients

Scale

Main Ingredients

4 cups corn kernels (fresh, canned, or thawed from frozen)
1 tablespoon olive oil

Dip Mixture

1/2 cup mayonnaise
1/2 cup sour cream
1 cup cotija cheese, crumbled (plus more for topping)
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped cilantro
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and pepper to taste
Chopped jalapeño (optional, for heat)

Serving

Lime wedges and tortilla chips for serving

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Instructions

Preheat the Smoker: Preheat your smoker to 225°F.

Toss the corn with olive oil and spread it evenly on a baking sheet or grill pan. Place the pan in the smoker and smoke for 30–45 minutes, stirring once or twice, until the corn is lightly charred and infused with smoky flavor. Remove from the smoker and let it cool slightly.

Mix the Dip: In a large mixing bowl, combine the smoked corn, mayonnaise, sour cream, cotija cheese, Monterey Jack cheese, cilantro, lime juice, chili powder, smoked paprika, garlic powder, and optional jalapeño. Mix well and season with salt and pepper to taste.
Serve: Transfer the dip to a serving dish and top with extra cotija cheese and a sprinkle of chili powder or paprika. Serve warm, at room temperature, or chilled with tortilla chips and lime wedges on the side.