Description
This Smoked Mexican Street Corn Dip is a flavorful and creamy appetizer inspired by the classic Mexican street corn. It combines smoky, charred corn kernels sautéed to perfection with a blend of Mexican crema, mayonnaise, cheeses, fresh jalapeño, and aromatic spices. Perfectly spiced with smoked paprika, chili powder, and cumin, this dip delivers a delightful balance of smoky, tangy, and slightly spicy flavors. Serve it warm or at room temperature alongside tortilla chips or fresh veggies for an irresistible party snack or casual gathering treat.
Ingredients
Scale
Corn and Cheese
- 4 cups fresh or frozen corn kernels
- 1 cup Mexican crema or sour cream
- 1/2 cup mayonnaise
- 1 cup crumbled Cotija cheese (or feta)
- 1/2 cup shredded mozzarella or Monterey Jack cheese
Vegetables and Aromatics
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
Spices and Seasonings
- 1 tablespoon fresh lime juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
Serving
- Tortilla chips or sliced veggies (bell peppers, cucumber rounds), for serving
Instructions
- Prepare the Corn: If using fresh corn, grill or roast the corn on the cob until it develops a light char for smoky flavor. Once cooked, carefully cut the kernels off the cob. If using frozen corn, thaw completely and pat dry to remove excess moisture.
- Cook the Corn: Heat a large skillet over medium heat and add the corn kernels. Cook, stirring occasionally, for 5 to 7 minutes until the kernels become slightly browned and develop a smoky aroma, enhancing their natural sweetness.
- Mix the Creamy Base: In a large mixing bowl, combine the Mexican crema (or sour cream), mayonnaise, fresh lime juice, smoked paprika, chili powder, ground cumin, minced garlic, and finely chopped jalapeño. Stir thoroughly until all ingredients are well incorporated.
- Combine Ingredients: Add the warm, cooked corn, crumbled Cotija cheese, shredded mozzarella or Monterey Jack cheese, fresh cilantro, salt, and black pepper to the creamy mixture. Gently fold everything together until evenly combined without breaking down the corn.
- Assemble and Garnish: Transfer the dip to a serving bowl. Garnish with extra crumbled Cotija cheese, chopped cilantro, and a sprinkle of smoked paprika to enhance the presentation and flavor.
- Serve: Enjoy the dip warm or at room temperature, paired with tortilla chips, sliced bell peppers, or cucumber rounds for a delicious and crowd-pleasing appetizer.
Notes
- For a spicier kick, leave some seeds in the jalapeño or add extra cayenne pepper.
- If Mexican crema is unavailable, replace with sour cream for a similar tangy flavor.
- Grilling or roasting fresh corn enhances the smoky flavor, but pan-searing frozen corn also yields excellent results.
- This dip can be prepared a few hours in advance and refrigerated; bring to room temperature before serving.
- Use fresh cilantro for best flavor; dried cilantro will not have the same impact.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
