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
Scale
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.
