If you crave something ultra-creamy, packed with smoky flavor, and irresistibly scoopable, then Smoked Mexican Street Corn Dip is about to steal your heart (and your next party). This vibrant, crowd-pleasing appetizer brings together charred sweet corn, bold spices, and mountains of melty cheese in every bite. Inspired by elote, the iconic street snack of Mexico, this dip is baked until bubbling and crowned with fresh herbs. It delivers all the best summer flavors, whether you make it for game day, potlucks, or casual backyard feasts.

Smoked Mexican Street Corn Dip Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Smoked Mexican Street Corn Dip is carefully chosen to bring layers of flavor, creaminess, and that signature street corn zing. There are no shortcuts when it comes to taste, but even first-timers will find the ingredient list delightfully straightforward.

Corn kernels (4 cups): Sweet and juicy corn is the soul of this dip; fresh, frozen, or drained canned corn all work beautifully.
Olive oil (2 tablespoons): Adds silkiness and helps the corn caramelize and soak in smoky flavor on the grill or smoker.
Mayonnaise (1/2 cup): The creamy backbone that gives true elote street food vibes.
Sour cream (1/2 cup): Brings tang and cuts through the richness, keeping each bite light and smooth.
Cotija cheese (1 1/2 cups, crumbled): Salty and crumbly, it’s a must for authentic Mexican flavor—feta can sub in a pinch!
Chili powder (1 1/2 teaspoons): Lends earthy warmth and a punch of color to the dip.
Smoked paprika (1/2 teaspoon): The secret to an added layer of deep, woodsy smokiness, even before it hits the smoker.
Cumin (1/2 teaspoon): Subtle, toasty notes bring out the best in the bright, fresh corn.
Garlic powder (1/2 teaspoon): Keeps prep easy but flavor bold with every scoop.
Cayenne pepper (1/4 teaspoon, optional): For those who like a little heat—adjust according to your spice tolerance.
Lime juice (2 tablespoons): This citrus burst brightens and balances the dip’s richness.
Fresh cilantro (1/4 cup, chopped): Adds garden-fresh flavor and vibrant color just before serving.
Monterey Jack cheese (1 cup, shredded): Melts into oozy goodness for the ultimate gooey texture.
Tortilla chips: The classic dippers—look for sturdy ones that can stand up to a hearty scoop.

How to Make Smoked Mexican Street Corn Dip

Step 1: Prep the Corn

Start by firing up your smoker or grill to 225°F (107°C). Give your corn kernels a slick coat of olive oil, making sure each kernel is glistening. Arrange them in a cast-iron skillet or grill-safe pan so they have space to breathe. This is where the magic of smoky infusion begins! The low temperature coaxes out the corn’s natural sweetness without drying it out.

Step 2: Smoke the Corn

Let the smoker work its magic for 45 minutes to an hour, stirring the corn halfway for an even smoke. The kernels will start to caramelize and take on irresistible golden edges. When you lift the lid, prepare yourself for an intoxicating whiff of campfire-sweetness—the heart of every Smoked Mexican Street Corn Dip.

Step 3: Mix the Creamy Base

While the corn bathes in smoke, mix together the mayonnaise, sour cream, Cotija cheese, chili powder, smoked paprika, cumin, garlic powder, cayenne, and lime juice in a large bowl. Give it a good stir so everything is perfectly combined—this is where those bold, tangy, and slightly spicy flavors begin to meld into a dreamy dip.

Step 4: Combine Everything

Once your corn is perfectly smoky and golden, fold it into the creamy base alongside the chopped cilantro and Monterey Jack cheese. The heat from the corn starts to melt the cheese slightly, mingling the flavors in a way that promises every bite will be loaded with flavor and texture.

Step 5: Bake Until Bubbling

Turn your oven up to 375°F (190°C) and spoon the corn mixture into a baking dish. Slide it in for about 20 minutes, or until you see the edges start to bubble and the top turns temptingly golden. The Monterey Jack cheese will stretch and melt, promising irresistibly gooey bites in every scoop of Smoked Mexican Street Corn Dip.

Step 6: Serve Hot with Chips

Once it’s out of the oven, let the dip sit for a few minutes—just enough time to arrange those tortilla chips and maybe mix up a DIY guacamole. Now’s the moment to gather around, dig in, and soak up that cheesy, smoky, tangy bliss!

How to Serve Smoked Mexican Street Corn Dip

Garnishes

Don’t underestimate the magic touch of toppings! For true street-food flair, shower your Smoked Mexican Street Corn Dip with extra Cotija crumbles, a sprinkle of chili powder, more chopped cilantro, and a few lime wedges for squeezing. These finishing touches add color, freshness, and zing that wake up every bite.

Side Dishes

Balance the richness of the dip with light sides. A crisp mixed green salad with lime vinaigrette, crunchy sliced cucumbers, or a simple pico de gallo are perfect, refreshing companions. If you want to go all-in on the fiesta, add a bowl of black bean salad or a smoky grilled veggie platter to the table.

Creative Ways to Present

Think beyond chips! Try spooning the dip into mini bell pepper halves, serving warm in crispy tortillas for instant street corn tacos, or using it as a topper for baked potatoes or roasted sweet potatoes. This Smoked Mexican Street Corn Dip shines on a game-day snack board or tucked into small mason jars for individual party servings.

Make Ahead and Storage

Storing Leftovers

To keep leftovers tasting just as dreamy, cover and refrigerate any remaining Smoked Mexican Street Corn Dip in an airtight container for up to three days. The flavors actually deepen overnight, which means sneaky fridge raids are especially rewarding!

Freezing

You can freeze portions of the dip, though the texture may change slightly due to the dairy content. To freeze, let the dip cool completely, seal tightly, and freeze for up to one month. Thaw it overnight in the refrigerator before reheating for best results.

Reheating

Warm refrigerated or thawed dip in an oven-safe dish at 350°F (175°C) for about 15-20 minutes, or until hot and bubbly. If you’re in a rush, the microwave works too—just use medium heat and stir every minute to keep it creamy and smooth.

FAQs

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

Absolutely! If you don’t have a smoker or grill, simply roast the corn in a 425°F (220°C) oven until caramelized, about 20-25 minutes. This version still packs a delicious, toasty flavor reminiscent of classic Mexican street corn.

What can I substitute for Cotija cheese?

Feta makes a terrific substitute if Cotija isn’t available. Look for one that’s dry and crumbly to mimic the savory, salty kick that Cotija brings to the dip.

How spicy is this dip?

The base recipe is gentle on heat, with just a hint of cayenne and chili powder. You can add diced jalapeños, more chili, or hot sauce to turn up the fire according to your crowd’s taste.

Is this recipe gluten free?

Yes, Smoked Mexican Street Corn Dip is naturally gluten-free as long as you choose gluten-free tortilla chips. Always double-check your chips and cheese to be sure.

Can I prep this dip ahead of time?

Definitely! Assemble the dip (without baking) up to a day in advance, store covered in the fridge, and bake just before serving. It’s the perfect make-ahead party option with zero stress.

Final Thoughts

If you’re searching for an appetizer that wins over every guest, Smoked Mexican Street Corn Dip is pure magic. It’s simple, wildly flavorful, and guaranteed to disappear fast. Don’t be surprised if you’re asked for the recipe over and over—so go ahead, grab a bag of corn, and discover why this dip is a personal favorite time after time!

Smoked Mexican Street Corn Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 12 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 8 servings 1x
Diet: Vegetarian, Gluten-Free (with gluten-free chips)

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Description

Smoked Mexican Street Corn Dip is a flavorful and creamy party dip that combines the smoky sweetness of corn with zesty Mexican-inspired spices. Perfect for gatherings or snacking, this dip is a crowd-pleaser that will have everyone coming back for more.

Ingredients

Scale

For the Smoked Corn:

4 cups corn kernels (fresh, frozen, or canned and drained)
2 tablespoons olive oil

For the Dip:

1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 cups Cotija cheese crumbled (or feta)
1 1/2 teaspoons chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
2 tablespoons lime juice
1/4 cup fresh cilantro chopped
1 cup shredded Monterey Jack cheese
Tortilla chips for serving

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Instructions

Prepare the Smoked Corn: Preheat a smoker or grill to 225°F (107°C). Toss the corn kernels with olive oil and smoke for 45 minutes to 1 hour.
Mix the Dip: In a bowl, combine mayonnaise, sour cream, Cotija cheese, spices, lime juice, smoked corn, cilantro, and Monterey Jack cheese.
Bake: Transfer the mixture to a baking dish and bake at 375°F (190°C) for 20 minutes until bubbly and golden.
Serve: Enjoy hot with tortilla chips.