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.
Find it online: https://yumfamilyrecipes.com/smoked-mexican-street-corn-dip/
