If you’re looking for a vibrant, show-stopping appetizer that brings bold smoky flavors and creamy, cheesy goodness all in one dip, you have to try this Smoked Mexican Street Corn Dip Recipe. Inspired by the classic street food favorite, this dip transforms fresh corn into a smoky, spicy party in a bowl that’s perfect for gatherings, game days, or whenever you want to impress without spending hours in the kitchen. It’s rich, tangy, and just the right amount of kick that makes every bite crave-worthy.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you — each plays a crucial role in balancing the smoky, creamy, and tangy layers that define this dish. They come together effortlessly to create a dip that’s bursting with flavor and texture, making it a must-have on your appetizer menu.
- Corn kernels (4 cups): Fresh or thawed frozen corn works, bringing natural sweetness and a juicy bite.
- Cream cheese (8 ounces, softened): Provides the creamy base that makes the dip luxuriously smooth.
- Sour cream (1 cup): Adds tanginess and lightness to balance out the richness.
- Shredded Monterey Jack cheese (1 cup): Melts perfectly for that cheesy, gooey texture.
- Cotija cheese (1/2 cup, crumbled): Offers a salty, crumbly contrast with authentic Mexican flavor.
- Mayonnaise (1/4 cup): Contributes to the creamy mouthfeel and binds the spices well.
- Olive oil (1 tablespoon): Helps char the corn beautifully and enhances its natural sweetness.
- Smoked paprika (1 teaspoon): Infuses smoky depth and a mild spiciness.
- Chili powder (1/2 teaspoon): Brings subtle heat and warmth.
- Cumin (1/2 teaspoon): Adds earthiness and a hint of exotic aroma.
- Garlic powder (1/2 teaspoon): Enhances savory notes seamlessly.
- Lime juice (1 tablespoon): Freshens up the dip with tangy brightness.
- Salt and black pepper (to taste): Essential seasonings that elevate all the flavors.
- Fresh cilantro (2 tablespoons, chopped): Adds a burst of herbaceous freshness.
- Sliced jalapeño (optional): For those who want an extra kick of spice.
How to Make Smoked Mexican Street Corn Dip Recipe
Step 1: Prepare and Smoke the Corn
Start by preheating your smoker to 225 degrees. Toss the corn kernels with olive oil, salt, and pepper so they get lightly coated. Spread them evenly in a cast iron skillet or a foil pan, then place it in the smoker. Smoking the corn for about 30 minutes will infuse it with that unmistakable smoky aroma and slight char that make the dip truly special.
Step 2: Mix the Creamy Base
While the corn smokes, grab a large bowl and blend together the cream cheese, sour cream, mayonnaise, smoked paprika, chili powder, cumin, garlic powder, and lime juice. Whisk until everything is perfectly smooth and well combined. This mixture is the creamy, spicy heart of your dip and sets the groundwork for the flavor explosion to come.
Step 3: Combine Corn and Cheeses
Once the corn is ready, fold it gently into the creamy base along with the shredded Monterey Jack, crumbled cotija, chopped cilantro, and jalapeño if you’re using it. This step brings together the smoky sweetness of the corn with the tangy, melty cheeses and fresh herbs, creating a texture that’s both rich and inviting.
Step 4: Smoke the Dip Until Bubbly
Transfer the entire mixture back into the skillet or a smoker-safe dish. Return it to the smoker for another 25 to 30 minutes. This final smoke not only heats the dip through but also allows the flavors to meld and the cheeses to melt into a luscious, bubbly finish. Give it a gentle stir before serving to wake up all the layers.
How to Serve Smoked Mexican Street Corn Dip Recipe
Garnishes
Fresh garnishes elevate this dip from delicious to unforgettable. Sprinkle a bit more cotija cheese and chopped cilantro on top right before serving, and add thinly sliced jalapeños or a dusting of smoked paprika for visual appeal and an extra layer of flavor. Lime wedges on the side invite guests to add a splash of acidity if they like.
Side Dishes
This dip pairs wonderfully with crunchy tortilla chips, which are perfect for scooping up every creamy bite. For a healthier option, cut-up fresh veggies like bell peppers, cucumber slices, or cherry tomatoes also work beautifully. It’s equally fantastic alongside grilled meats or as a topping for tacos to add smoky richness.
Creative Ways to Present
Serve this dip straight from the cast iron skillet for a rustic, cozy feel at your gathering. Alternatively, transfer it into small individual ramekins for personalized servings. You could even stuff it inside hollowed-out mini peppers or spread it on toasted baguette slices to turn it into an elegant appetizer that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your dip, store any leftovers in an airtight container in the refrigerator. It keeps well for up to 3 days, allowing you to savor those smoky flavors again. Just cover it tightly to maintain its creamy texture and prevent it from absorbing other fridge smells.
Freezing
If you want to keep it longer, this dip freezes nicely. Transfer it to a freezer-safe container and freeze for up to 1 month. When you’re ready to enjoy it, thaw overnight in the fridge to preserve its flavors and texture.
Reheating
To reheat, place the dip in a microwave-safe dish and warm it in intervals, stirring occasionally until heated through. You can also reheat it in the oven or under the broiler for a few minutes to bring back that fresh-from-the-smoker warmth and bubbly cheese texture.
FAQs
Can I make the Smoked Mexican Street Corn Dip Recipe without a smoker?
Absolutely! If you don’t have a smoker, roasting the corn on a grill or in your oven at high heat until it gets a slight char is a perfect alternative. This achieves a similar smoky, charred flavor that’s essential to the dip’s character.
Is this dip spicy?
The spice level is mild by default, thanks to the chili powder and optional jalapeños. You can easily adjust the heat by adding more jalapeños or a pinch of cayenne if you like it fiery, or omit the spicy peppers for a milder version.
Can I use canned corn instead of fresh or frozen?
While fresh or frozen corn is best for texture and flavor, canned corn can work in a pinch. Just make sure to drain it well and pat it dry before tossing with olive oil to get the best results when you smoke or roast it.
Is this dip vegetarian and gluten-free?
Yes! This Smoked Mexican Street Corn Dip Recipe is naturally vegetarian and gluten-free, making it a great option for guests with those dietary preferences.
How long does it take to make this dip?
The entire process takes about 1 hour and 15 minutes, including prep and smoking time. Most of the work happens in the smoker, so it’s hands-off and perfect for multitasking or prepping other dishes while the dip cooks.
Final Thoughts
There’s something truly magical about the flavors in this Smoked Mexican Street Corn Dip Recipe. It’s creamy, smoky, and bursting with layers of spice and freshness that elevate any occasion. Whether it’s a casual get-together or a special party, this dip is sure to become one of your favorites to serve again and again. Don’t wait — fire up that smoker or oven and treat yourself and your loved ones to this irresistible delight!
Print
Smoked Mexican Street Corn Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Smoking
- Cuisine: Mexican-American
- Diet: Vegetarian, Gluten Free
Description
This Smoked Mexican Street Corn Dip is a smoky, cheesy delight that brings the flavors of traditional elote right to your dip bowl. Featuring fresh or thawed corn kernels smoked to perfection and combined with a creamy blend of cream cheese, sour cream, and cheeses like Monterey Jack and cotija, this appetizer is perfect for game days, parties, or casual gatherings. Enhanced with spices such as smoked paprika, chili powder, and cumin, and freshened up with lime juice and cilantro, this dip offers a rich and vibrant taste with a hint of charred smokiness. Serve warm with tortilla chips or fresh vegetables for a crowd-pleasing treat that’s both vegetarian and gluten-free.
Ingredients
Corn and Seasoning
- 4 cups corn kernels (fresh or frozen and thawed)
- 1 tablespoon olive oil
- Salt and black pepper to taste
Dairy and Cream Base
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled cotija cheese
Spices and Flavorings
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 tablespoon lime juice
Garnish
- 2 tablespoons chopped fresh cilantro
- Sliced jalapeño (optional)
Instructions
- Prepare the Smoker and Corn: Preheat your smoker to 225 degrees Fahrenheit. Toss the corn kernels with olive oil, salt, and black pepper ensuring they are evenly coated. Spread the corn evenly in a cast iron skillet or a foil pan to prepare for smoking.
- Smoke the Corn: Place the skillet with corn in the smoker and smoke for 30 minutes. During this time, the corn will become lightly charred and imbued with smoky flavor that is key to this dish.
- Mix the Cream Base: In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, smoked paprika, chili powder, cumin, garlic powder, and lime juice. Mix thoroughly until the mixture is smooth and well blended.
- Add Cheeses and Corn: Fold the smoked corn kernels into the creamy mixture along with shredded Monterey Jack cheese, crumbled cotija cheese, chopped cilantro, and jalapeño slices if using. Ensure all ingredients are evenly mixed.
- Return to Smoker to Heat Through: Transfer the combined mixture back into your cast iron skillet or another smoker-safe dish. Place it in the smoker and cook for another 25 to 30 minutes until the dip is hot, bubbly, and cheese has melted thoroughly.
- Serve: Stir the dip gently before serving to combine any separated ingredients. Serve warm with tortilla chips or fresh vegetable sticks for dipping.
Notes
- If you don’t have a smoker, roast the corn under a hot oven broiler or grill it to get a similar smoky charred flavor.
- This dip can be made ahead and reheated before serving if desired.
- Adjust the heat level by adding more or less jalapeño depending on your preference.
- For a thicker dip, reduce sour cream slightly or add more cream cheese.
