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
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.
Notes
- You can make this dip on a smoker, grill, or in the oven.
- For extra heat, top with diced jalapeños or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes (including smoking and baking)
- Category: Appetizer, Dip
- Method: Smoking, Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 35 mg
