Smoked Mexican Street Corn Dip Recipe
Delight your guests with this flavorful Smoked Mexican Street Corn Dip that combines the essence of elote with creamy goodness. Perfect for gatherings or parties, this dip is sure to be a hit!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Smoking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Units
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Corn Dip:
- 4 cups corn kernels (fresh, canned, or thawed frozen)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup cotija cheese (crumbled)
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped cilantro
- Chopped jalapeños (optional)
Instructions
- Prepare the Corn: Smoke the corn kernels at 250°F for 30–40 minutes until charred.
- Mix Ingredients: Combine smoked corn with mayonnaise, sour cream, cheeses, spices, and lime.
- Smoke the Dip: Transfer to a skillet, smoke at 350°F for 15–20 minutes until bubbly.
- Finish and Serve: Garnish with cilantro, jalapeños, and enjoy with chips or veggies.
Notes
- You can make ahead and reheat before serving.
- Grilled corn can be used as a shortcut.
- Can be baked in a conventional oven if no smoker is available.
Nutrition
- Serving Size: ¼ cup
- Calories: 230
- Sugar: 3g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
