Why You’ll Love Smoked Mexican Street Corn Dip Recipe
This dip is packed with flavor and texture—smoky corn, creamy sauce, tangy lime, and a little chili kick. It’s easy to prepare, can be made ahead, and pairs perfectly with tortilla chips or fresh veggies. Whether served warm or at room temperature, it’s always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
Fresh corn on the cob (or frozen corn)
-
Olive oil or butter
-
Mayonnaise
-
Sour cream or Mexican crema
-
Lime juice and zest
-
Cotija cheese (or feta if unavailable)
-
Fresh cilantro, chopped
-
Chili powder or Tajín
-
Garlic powder
-
Smoked paprika
-
Salt and pepper
-
Optional: jalapeños or hot sauce for spice
-
Tortilla chips or fresh veggies for serving
Directions
-
Preheat your smoker to 225–250°F (107–121°C).
-
Brush corn with olive oil or butter, season lightly with salt, and place on the smoker. Cook for 45–60 minutes until tender and slightly charred.
-
Remove corn and let cool slightly, then cut kernels off the cob.
-
In a large bowl, combine mayo, sour cream, lime juice, lime zest, smoked paprika, garlic powder, and chili powder.
-
Fold in smoked corn, cilantro, and most of the cotija cheese. Adjust seasoning to taste.
-
Transfer to a serving dish and sprinkle with extra cotija, chili powder, and cilantro.
-
Serve warm or chilled with tortilla chips or fresh vegetables.
Servings and timing
Serves 6–8 as an appetizer.
Preparation time: 10 minutes
Cooking time: 1 hour
Total time: 1 hour 10 minutes
Variations
-
Cheesy Bake: Mix in shredded Monterey Jack cheese and bake until bubbly.
-
Spicy Kick: Add jalapeños, chipotle peppers, or hot sauce.
-
Shortcut Version: Use roasted frozen corn if you don’t have a smoker.
-
Healthier Option: Swap Greek yogurt for sour cream.
-
Street Corn Salad: Leave it chunky and serve as a side salad instead of a dip.
Storage/Reheating
Store leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 325°F (163°C) or on the stovetop, stirring occasionally. Avoid microwaving for long periods, as it can separate the sauce. Freezing is not recommended due to the creamy texture.
FAQs
Can I make this dip without a smoker?
Yes, you can grill or roast the corn for a similar smoky flavor.
What’s the best cheese for this dip?
Cotija is traditional, but feta or Parmesan can be used as substitutes.
Can I use canned corn instead of fresh?
Yes, drain and roast it in a skillet for some char before mixing.
Is this dip served hot or cold?
It can be enjoyed either way—warm for gooey comfort or chilled for a refreshing snack.
How can I make this dip extra creamy?
Add a little cream cheese or extra sour cream for a richer texture.
Can I make this ahead of time?
Yes, prepare it a day in advance and refrigerate. Add garnishes just before serving.
How do I make it spicier?
Stir in diced jalapeños, chipotle peppers, or hot sauce.
Can I bake this dip?
Yes, transfer it to a baking dish, top with cheese, and bake at 375°F (190°C) until bubbly.
What can I serve with this dip besides chips?
Try fresh veggie sticks, pita chips, or toasted baguette slices.
Can I double the recipe for a party?
Absolutely! This recipe scales easily for larger gatherings.
Conclusion
Smoked Mexican street corn dip is a creamy, smoky, and irresistible appetizer that captures the essence of elote in every bite. Whether you’re hosting a party or just looking for a fun snack, this dip delivers big flavor with minimal effort. Serve it with chips or veggies, and watch it disappear fast.
Smoked Mexican Street Corn Dip
A smoky, cheesy, and creamy dip inspired by classic Mexican street corn (elote). Grilled or smoked corn is mixed with cheese, mayo, and spices for the ultimate party dip.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: About 6–8 servings
- Category: Appetizer
- Method: Smoking + Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
- 4 ears fresh corn (or 3 cups frozen corn, thawed)
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream (or Mexican crema)
- 1 1/2 cups shredded cotija cheese (or feta/Parmesan as a substitute)
- 1 cup shredded Monterey Jack cheese
- 2 cloves garlic, minced
- 1 jalapeño, finely diced (optional for spice)
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne (optional)
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Tortilla chips, for serving
Instructions
- Preheat smoker or grill to 375°F (190°C). Brush corn with olive oil and season lightly with salt and pepper.
- Place corn directly on grates and smoke/grill for 15–20 minutes, turning occasionally, until lightly charred. Remove kernels from cob.
- In a large bowl, mix together mayonnaise, sour cream, garlic, lime juice, chili powder, paprika, cayenne, and half the cotija cheese.
- Stir in smoked corn kernels, jalapeño, and Monterey Jack cheese.
- Transfer mixture to a cast-iron skillet or oven-safe dish. Place back in smoker/grill (or oven) for 15 minutes, until bubbly and golden.
- Top with remaining cotija cheese and fresh cilantro. Serve warm with tortilla chips.
Notes
- For stovetop version: char corn in a skillet and bake dip in the oven.
- Can prepare ahead and reheat before serving.
- Add crumbled bacon for a smoky-meaty twist.
