If you love the vibrant flavors of Mexican street corn but want something even easier to share at parties or family gatherings, this Smoked Mexican Street Corn Dip Recipe is your new best friend. It’s that perfect blend of smoky, creamy, tangy, and spicy that melts hearts and disappears fast. This dip captures the essence of elote without the mess, turning fresh or frozen corn kernels into a luscious, addictive dish that’s bursting with bold cheese, fresh jalapeño heat, and a hint of lime that brightens every bite. Trust me, once you try this dip, it will become a staple in your snack rotation from now on!
Ingredients You’ll Need
The magic of this dip lies in its simple ingredients, each carefully selected to layer flavor, texture, and color. Fresh or frozen corn gives you that sweet crunch, crema and mayonnaise bring creamy tang, while the melty cheeses add a rich, salty punch. The jalapeño, lime, and spices tie it all together with a smoky and zesty kick that invites you back for more.
- 4 cups fresh or frozen corn kernels: The star of the dip, providing sweetness and texture.
- 1 cup Mexican crema or sour cream: Adds cool creaminess and a slight tang that balances the spices.
- 1/2 cup mayonnaise: Boosts richness and helps everything bind together beautifully.
- 1 cup crumbled Cotija cheese (or feta): Gives a salty, crumbly texture reminiscent of authentic Mexican street corn.
- 1/2 cup shredded mozzarella or Monterey Jack cheese: Melts into the dip for a gooey, comforting element.
- 1 jalapeño, seeded and finely chopped: Provides a fresh, medium heat that lifts the flavor without overpowering.
- 2 cloves garlic, minced: Brings a garlicky depth that warms the palate.
- 1 tablespoon fresh lime juice: Brightens and balances the creamy richness.
- 1 teaspoon smoked paprika: Adds that signature smoky flavor that makes this dip unforgettable.
- 1/2 teaspoon chili powder: Offers a gentle earthiness and mild spiciness.
- 1/2 teaspoon ground cumin: Introduces a warm, nutty note to deepen the flavor profile.
- 1/4 teaspoon cayenne pepper (optional): Adds an extra kick of heat if you like it spicy.
- 1/4 cup fresh cilantro, chopped: Fresh, herbal brightness that finishes the dip beautifully.
- Salt and black pepper, to taste: Essential for seasoning and bringing all the flavors into harmony.
- Tortilla chips or sliced veggies, for serving: Perfect dippers that pair wonderfully with this dip’s creamy texture.
How to Make Smoked Mexican Street Corn Dip Recipe
Step 1: Prepare the Corn
If you’re using fresh corn, the first step is to grill or roast the cobs until they have lovely char marks—they will infuse the kernels with that irresistible smoky flavor. Then slice the kernels off the cob. If you’re using frozen corn, simply thaw it and pat it dry to avoid excess moisture that could water down the dip.
Step 2: Smoke the Corn in a Skillet
Heat a large skillet over medium heat and add the corn kernels. Let them cook, stirring occasionally for 5 to 7 minutes, until they turn golden and develop a slightly crispy, smoky edge. This step really maximizes the dip’s depth and authenticity.
Step 3: Mix the Creamy Base
In a large bowl, combine the Mexican crema (or sour cream), mayonnaise, fresh lime juice, smoked paprika, chili powder, cumin, minced garlic, and chopped jalapeño. Stir everything thoroughly to create a flavorful, creamy sauce that’s the backbone of the dip.
Step 4: Combine Corn and Cheeses
Add your warm, smoked corn to the creamy mixture along with the crumbly Cotija cheese, shredded mozzarella or Monterey Jack, and chopped cilantro. Sprinkle with salt and black pepper to taste, then mix it all until evenly combined and irresistible.
Step 5: Transfer and Garnish
Pour the dip into a serving bowl, then add a final flourish by sprinkling extra Cotija cheese, cilantro, and a dash more smoked paprika on top. This not only makes it look gorgeous but also layers on additional bursts of flavor right on the surface.
Step 6: Serve Warm or at Room Temperature
This dip is downright delicious whether you serve it warm straight from the skillet or let it settle to room temperature. Pair it with crunchy tortilla chips, sliced bell peppers, or crisp cucumber rounds to enjoy the contrast of creamy and crunchy in every bite.
How to Serve Smoked Mexican Street Corn Dip Recipe
Garnishes
Garnishing this dip is where you can really get creative! A handful of extra Cotija cheese adds salty pops, fresh cilantro leaves give a vibrant color burst, and a sprinkle of smoked paprika enhances that smoky aroma. If you love a bit more heat, finely diced chili or a wedge of lime on the side will brighten each scoop beautifully.
Side Dishes
This dip shines as a snack or party appetizer alongside a variety of other dishes. Serve it with a colorful platter of tortilla chips, crispy veggies like jicama, cucumber, or bell pepper slices, and even some warm pita bread. It also pairs wonderfully with grilled meats or tacos if you’re adding it as a creamy topping.
Creative Ways to Present
If you want to get fancy, turn this dip into individual servings by spooning it into mini bowls topped with garnish or layering it in a jar with alternating layers of corn and cheese for a fun visual feast. Another great idea is to bake it briefly until the cheese melts and bubbles for a warm, irresistible dip experience.
Make Ahead and Storage
Storing Leftovers
Got some dip leftover? No worries! Transfer it to an airtight container and store it in the refrigerator. The flavors actually deepen after resting overnight, making it taste even better the next day. Just be sure to give it a good stir before serving again.
Freezing
While you can freeze this dip, the texture of the cheeses and crema might change slightly after thawing, sometimes becoming a bit grainy or watery. If you do freeze, use a freezer-safe container, and thaw it slowly in the fridge before reheating gently.
Reheating
To reheat, warm the dip in a skillet over low heat or in a microwave-safe bowl in short bursts to prevent separation. Stir frequently to maintain a creamy consistency. If it seems too thick, stir in a splash of milk or cream to bring back its smooth texture.
FAQs
Can I use canned corn for this dip?
You can, but fresh or frozen corn will give you better texture and flavor. If using canned, drain it well and dry the kernels before cooking to avoid excess moisture.
Is there a non-dairy version of this dip?
Absolutely! You can substitute the Mexican crema and mayonnaise with vegan alternatives. Use plant-based cheeses to keep the creamy, cheesy flavor while making it dairy-free.
How spicy is this dip?
The heat level is mild to medium thanks to the jalapeño and optional cayenne pepper. You can adjust the amount of jalapeño or leave out the cayenne to suit your spice preference perfectly.
Can I make this dip ahead of time?
Yes, this dip actually tastes great after resting for a few hours or overnight. Just cover and refrigerate, then bring it to room temperature or gently warm it before serving.
What’s the best way to get the smoky flavor?
Grilling or roasting fresh corn before cutting the kernels is key for natural smokiness. Using smoked paprika and cooking the kernels in a hot skillet adds layers of smoky flavor as well, essential for the authentic character of this dip.
Final Thoughts
If you want to impress your friends or simply treat yourself to a comfort snack bursting with bold, authentic flavors, I can’t recommend this Smoked Mexican Street Corn Dip Recipe enough. It’s incredibly easy to make, delightfully smoky, and perfect for any occasion—whether you’re curling up on the couch or hosting a lively gathering. Go ahead, whip it up, and prepare to have a new favorite dip that everyone will rave about!
Print
Smoked Mexican Street Corn Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Smoked Mexican Street Corn Dip is a flavorful and creamy appetizer inspired by classic Mexican street corn. Made with smoky sautéed corn kernels, creamy Mexican crema, tangy Cotija cheese, and a blend of spices, this dip is perfect for serving with tortilla chips or fresh veggies. It comes together quickly and offers a delicious smoky, spicy, and tangy taste that’s sure to be a crowd-pleaser at any gathering.
Ingredients
Dip Ingredients
- 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
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 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)
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper, to taste
Serving
- Tortilla chips or sliced veggies, for serving
Instructions
- Prepare Corn: If using fresh corn, grill or roast the corn on the cob until lightly charred to impart a smoky flavor, then cut the kernels off. For frozen corn, thaw completely and pat dry to remove excess moisture.
- Cook Corn: Heat a large skillet over medium heat, add the corn kernels, and cook for 5-7 minutes, stirring occasionally until the corn is slightly browned and smoky in appearance and flavor.
- Mix Cream Base: In a large 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 to blend all the flavors.
- Combine All Ingredients: Add the cooked corn to the cream mixture along with crumbled Cotija cheese, shredded mozzarella (or Monterey Jack), chopped fresh cilantro, salt, and black pepper. Mix everything together evenly to create a cohesive dip.
- Serve and Garnish: Transfer the dip to a serving bowl. Garnish with extra Cotija cheese, a sprinkle of smoked paprika, and some additional cilantro for visual appeal and extra flavor.
- Enjoy: Serve the dip warm or at room temperature with tortilla chips, sliced bell peppers, or cucumber rounds for dipping.
Notes
- Fresh corn is highly recommended for the best smoky flavor, but frozen corn works well as a convenient option.
- Adjust cayenne pepper to control the spiciness according to preference.
- If Mexican crema is unavailable, sour cream is an excellent substitute.
- For a vegetarian-friendly version, ensure the mayonnaise and cheeses are vegetarian certified.
- Leftovers can be stored covered in the refrigerator for up to 3 days; reheat gently before serving.
