If you’re looking for an appetizer that’s guaranteed to wow your friends and family, Smoked Mexican Street Corn Dip is pure edible excitement. This creamy, smoky, and vibrant dip brings together the irresistible flavors of classic Mexican street corn with a luscious texture that’s completely scoopable. Whether you serve it at game night, a summer cookout, or just want to spice up your snack routine, this dip captures bold taste and a hint of char from the smoker, making every bite a fiesta in your mouth!
Ingredients You’ll Need
The beauty of this recipe is in its simplicity—each ingredient is essential, building layers of flavor, color, and texture that set this Smoked Mexican Street Corn Dip apart. From sweet corn to tangy Cotija, you won’t want to skip a thing!
- Corn kernels (4 cups): Fresh corn is absolute magic, but canned or frozen corn also turns out delicious, especially when smoked.
- Olive oil (1 tablespoon): A quick toss ensures the corn caramelizes and gets that perfect hint of smokiness.
- Mayonnaise (1/2 cup): The creamy base that holds the dip together, giving it that iconic richness and silkiness.
- Sour cream (1/2 cup): Adds a refreshing tang that balances out the richness of the mayo and cheese.
- Chili powder (1/2 teaspoon): Just enough to bring a gentle warmth and a little color.
- Smoked paprika (1/4 teaspoon): This is where the extra smoky dimension comes in—infuses the dip with that irresistible aroma.
- Ground cumin (1/4 teaspoon): Earthy and slightly nutty, it deepens the overall flavor profile.
- Garlic powder (1/2 teaspoon): For a subtle garlicky kick without overpowering the rest of the ingredients.
- Lime juice (from 1 lime): Brightens up the dip, adding acidity that makes all the flavors sing.
- Cotija cheese (1/2 cup, crumbled): The salty, crumbly cheese is non-negotiable for that authentic street corn taste.
- Fresh cilantro (1/4 cup, chopped): Provides herby freshness and a burst of color—don’t skimp!
- Red onion (1/4 cup, diced): Adds crunch and a mild bite that plays well with the creamy base.
- Jalapeño (1, finely chopped, optional): For those who crave the perfect gentle heat, this is where to add it.
- Salt and pepper: Season to taste; they bring everything together right at the end.
How to Make Smoked Mexican Street Corn Dip
Step 1: Smoke the Corn
Preheat your smoker or grill to 250°F (120°C). If you’re lucky enough to have fresh corn on the cob, brush it generously with olive oil and lay it directly on the grates. For canned or frozen corn, toss the kernels with oil and spread them in a foil pan or a trusty cast iron skillet. Let the corn smoke for 45 to 60 minutes, giving it a quick stir halfway through so it chars evenly and soaks up those fabulous smoky notes. Set aside and let it cool just enough to handle.
Step 2: Mix the Creamy Base
While the corn is cooling, grab a large mixing bowl and combine the mayonnaise, sour cream, chili powder, smoked paprika, ground cumin, garlic powder, and lime juice. Whisk everything together until it’s super smooth and unified—you want every scoop of this dip to pack a punch of flavor in every bite.
Step 3: Combine & Fold in Flavor
Once your smoky corn has cooled, add those charred kernels to your creamy base. Gently fold in Cotija cheese, fresh cilantro, diced red onion, and chopped jalapeño if you like a peppery pop. Stir until everything is well coated, and don’t be shy to sample and season with salt and pepper to taste.
Step 4: Chill or Serve Warm
Smoked Mexican Street Corn Dip is completely flexible—enjoy it right away while it’s warm for ultimate creaminess, or pop it in the fridge for a bit to let the flavors mingle even more. Either way, it’s dreamy!
How to Serve Smoked Mexican Street Corn Dip
Garnishes
Don’t skip the garnishes! A shower of crumbled Cotija, a scatter of fresh cilantro, and maybe a few thinly sliced jalapeños take this already vibrant dip to the next level. The finishes look beautiful and add a fresh, zippy contrast to the creamy, smoky base.
Side Dishes
This dip loves to party alongside a crunchy lineup—think tortilla chips, hearty crackers, or even crisp veggie sticks like bell peppers, carrots, or jicama. If you’re serving a Mexican-inspired feast, it’s also amazing next to tacos or quesadillas as a surprise sidekick.
Creative Ways to Present
Ready to think outside the bowl? Pile spoonfuls onto toasted baguette slices for a chic bruschetta, dollop it onto little lettuce cups for a lighter take, or serve it from a cast iron skillet as the centerpiece of your appetizer spread. Smoked Mexican Street Corn Dip is as easy to dress up as it is to love!
Make Ahead and Storage
Storing Leftovers
If you have any dip left (good luck!), transfer it to an airtight container and pop it in the fridge. The flavors deepen over time, making it taste even better on day two. It’ll keep well for up to three days—just give it a quick stir before serving again.
Freezing
While technically you can freeze Smoked Mexican Street Corn Dip, the creamy ingredients may separate a bit when thawed. If you decide to freeze leftovers, store in a sealed container and consume within a month. Defrost in the fridge for best texture, then stir thoroughly to bring it back together.
Reheating
If you want to serve your dip warm, gently reheat it in a saucepan over low heat or in short bursts in the microwave, stirring occasionally. Avoid boiling—it can cause the creamy base to break. Add a little extra sour cream if needed to restore that cloud-like smoothness.
FAQs
Can I make Smoked Mexican Street Corn Dip without a smoker or grill?
Absolutely! If you don’t have a smoker, just use a cast iron skillet on the stove to char your corn, giving it frequent tosses for color and a hint of smokiness. You can even use broiler heat for a close effect.
Is this dip safe for gluten-free diets?
Yes, the main ingredients are naturally gluten-free. Just double-check your chips or crackers to be sure they’re certified gluten-free if that’s important for you or your guests.
What if I can’t find Cotija cheese?
Feta is a fantastic substitute; it has a similar crumbly, salty profile that makes it a great stand-in. Queso fresco works too, though it’s a little milder in taste.
How spicy is the finished dip?
With one jalapeño, the dip has a gentle, happy heat. For a milder version, skip the jalapeño altogether. For a bold kick, add an extra or splash in some hot sauce when mixing.
Can I make Smoked Mexican Street Corn Dip ahead of time?
You absolutely can—and honestly, the flavors deepen and become even more vibrant after a night in the fridge. Just wait to add garnishes until just before serving for peak freshness and color!
Final Thoughts
If you’re craving a dip that’s bursting with flavor, color, and crowd-pleasing charm, Smoked Mexican Street Corn Dip is the answer. It’s the kind of recipe you’ll share, love, and serve over and over—so gather your favorite people and make this your new classic appetizer!
Print
Smoked Mexican Street Corn Dip Recipe
- Total Time: 1 hour
- Yield: 10 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Smoked Mexican Street Corn Dip is a flavorful and creamy appetizer perfect for parties or gatherings. It features charred corn mixed with a blend of spices, creamy mayo, and tangy Cotija cheese for a delicious twist on classic street corn.
Ingredients
For the Smoked Corn:
- 4 cups corn kernels (fresh, canned, or frozen)
- 1 tablespoon olive oil
For the Dip:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- juice of 1 lime
- 1/2 cup crumbled Cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 jalapeño, finely chopped (optional)
- salt and pepper to taste
Instructions
- Preheat the Smoker: Preheat a smoker or grill to 250°F (120°C).
- Smoke the Corn: Smoke the corn for 45–60 minutes until lightly charred, stirring halfway through. Let cool.
- Make the Dip: In a bowl, combine smoked corn with mayo, sour cream, spices, and lime juice. Add cheese, cilantro, onion, and jalapeño. Season with salt and pepper.
- Serve: Serve warm or chilled with chips or veggies. Garnish with extra cheese and cilantro.
Notes
- This dip can be made a day ahead for enhanced flavor.
- For extra spice, add hot sauce or more jalapeños.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Smoking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 3g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
