If there’s one appetizer that always steals the spotlight at backyard barbecues and game-day parties, it’s Smoked Mexican Street Corn Dip. Creamy, smoky, cheesy, and bursting with zesty flavor — it’s everything you love about traditional Elote (Mexican Street Corn) transformed into an irresistible dip.
Whether you’re using a pellet grill, offset smoker, or a simple charcoal setup, this dip is easy to make and delivers that authentic, fire-kissed flavor that makes everyone ask for seconds.
🌽 What Is Smoked Mexican Street Corn Dip?
Smoked Mexican Street Corn Dip is inspired by Elote — the famous Mexican street snack of grilled corn slathered in creamy sauce, chili, lime, and cheese. This version transforms it into a shareable, scoopable dip that combines sweet corn, smoky heat, and creamy richness.
🔥 Why You’ll Love This Recipe
- Perfect for barbecues, potlucks, and parties
- Can be made on any smoker or grill
- Packed with bold Mexican flavors
- Easy to customize (spice level, cheese type, toppings)
- Creamy, cheesy, and absolutely addictive
🧀 Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Fresh or frozen corn kernels | 4 cups |
| Mayonnaise | ½ cup |
| Sour cream | ½ cup |
| Cream cheese (softened) | 4 oz |
| Cotija cheese (crumbled) | ½ cup |
| Monterey Jack cheese (shredded) | 1 cup |
| Jalapeño (diced) | 1 |
| Red onion (finely chopped) | ½ cup |
| Cilantro (chopped) | ¼ cup |
| Lime juice | 2 tbsp |
| Chili powder | 1 tsp |
| Smoked paprika | ½ tsp |
| Garlic powder | ½ tsp |
| Salt & black pepper | To taste |
| Olive oil | 1 tbsp |
🔧 Equipment You’ll Need
- Smoker or charcoal grill
- Cast iron skillet or oven-safe dish
- Mixing bowls
- Aluminum foil
- Tongs and spatula
🔥 Step-by-Step Instructions
Step 1: Preheat Your Smoker
Set your smoker to 250°F (120°C). Use hickory, oak, or fruitwood for a mild smoky flavor.
Tip: If using a charcoal grill, arrange it for two-zone cooking — one side hot, the other cool.
Step 2: Roast the Corn
Toss your corn in olive oil, salt, and pepper. Spread it evenly on a cast iron skillet or baking sheet.
Place it in the smoker for 30–40 minutes, stirring once halfway through, until lightly charred.
The smoky corn aroma at this stage is pure magic. 🌽🔥
Step 3: Mix the Dip Base
In a large bowl, mix:
- Mayonnaise
- Sour cream
- Cream cheese
- Lime juice
- Chili powder, paprika, and garlic powder
Stir until smooth.
Step 4: Combine Corn and Mix-ins
Add your smoked corn, jalapeño, onion, cilantro, and Cotija cheese to the creamy base. Stir until evenly coated.
Step 5: Smoke the Dip
Transfer the mixture into a cast iron skillet.
Top with Monterey Jack cheese and a sprinkle of chili powder.
Place it back in the smoker for 45 minutes or until the cheese melts and bubbles beautifully.
Step 6: Garnish and Serve
Remove from heat, let it cool slightly, then garnish with:
- Fresh cilantro
- Cotija cheese
- Extra lime juice
- Chili powder
Serve with tortilla chips, toasted baguette slices, or veggie sticks.
🍋 Flavor Variations
- Spicy Version: Add diced serrano or a dash of hot sauce.
- Bacon Lover’s Twist: Mix in crumbled smoked bacon.
- Tex-Mex Style: Add black beans, corn, and cheddar.
- Cheesy Supreme: Use pepper jack or smoked gouda.
🍽️ Serving Suggestions
Serve your Smoked Mexican Street Corn Dip with:
- Tortilla chips or nachos
- Grilled pita wedges
- Smoked ribs or chicken wings
- As a topping for tacos or burgers
🧼 Storage and Reheating
- Store: In an airtight container in the fridge for up to 4 days.
- Reheat: Warm in an oven or smoker at 300°F for 10–15 minutes.
- Freeze: Not recommended — cream-based dips can separate.
🧮 Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Protein | 8 g |
| Carbohydrates | 12 g |
| Fats | 20 g |
| Fiber | 2 g |
| Sodium | 350 mg |
| Sugar | 3 g |
(Values are approximate and vary with ingredient brands.)
🧠 Pro Tips for the Perfect Dip
- Smoke corn on the cob first for extra flavor, then cut off kernels.
- Use cast iron for even heat retention.
- Add lime zest for a refreshing citrus pop.
- Don’t skip the smoked paprika — it defines the flavor.
❌ Common Mistakes to Avoid
- Over-smoking — it can make the dip bitter.
- Using canned corn — fresh or frozen gives better texture.
- Skipping lime juice — acidity balances the creaminess.
- Overheating the cheese — it can curdle.
🌟 Why This Dip Steals the Show
Because it has it all — smoky, creamy, tangy, spicy, and crunchy. It’s a party favorite that pairs with almost everything from ribs to margaritas.
Whether you’re tailgating or having a quiet night by the smoker, this dip delivers pure comfort with every bite.
❓ FAQs
1. Can I make this dip without a smoker?
Yes! You can roast corn in the oven or on a grill pan, then mix the dip and bake until bubbly.
2. What cheese can replace Cotija?
Feta or Parmesan works great if Cotija isn’t available.
3. How long can I keep leftovers?
Up to 4 days in the fridge. Reheat before serving.
4. Can I make it ahead of time?
Yes, mix everything in advance, refrigerate, and smoke just before serving.
5. What wood chips are best?
Hickory or fruitwoods like apple and cherry add mild sweetness.
6. Is it gluten-free?
Yes — just serve with gluten-free chips or veggies.
7. Can I add meat?
Absolutely! Smoked chicken or bacon takes it up a notch.
8. What’s the best dip texture?
Slightly thick and creamy — not too runny, not too dense.
🏁 Conclusion
This Smoked Mexican Street Corn Dip is the ultimate crowd-pleaser — smoky, creamy, cheesy, and loaded with Mexican-inspired flavor. It’s easy to make, endlessly customizable, and guaranteed to disappear fast at any gathering.
Light the smoker, grab your corn, and make this your new signature BBQ dish!
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