Smoked Mexican Street Corn Dip: A Bold Twist on a Classic Favorite

Smoked Mexican street corn dip is an irresistible appetizer inspired by elote, the iconic Mexican street food featuring grilled corn on the cob. This creamy and flavorful dish combines roasted corn, cheeses, sour cream, and a zesty blend of Tajin and cilantro for a bold, tangy kick. Perfect for parties, barbecues, and tailgating, it’s a genius recipe idea that never fails to impress, much like spicy garlic Parmesan recipes known for their bold flavors.

Discovered while roaming grocery aisles, its inexpensive ingredients like shredded cheeses, frozen kernels, and Rotel make it a breeze to prepare. Cooked on a griddle, smoker, or oven, this tasty appetizer is perfect for holidays and celebrations. Serve this street corn with tortilla chips or Fritos Scoops, and you’ll quickly understand why this dish is the highlight of any gathering, whipping up batches asap for Summer fun or anytime the occasion calls.

Ingredients You’ll Need for Street Corn

Creamy Base: Include cream cheese, sour cream, and mayonnaise to ensure a smooth and rich consistency.

Corn Options: You can use fresh, canned, or frozen corn, but make sure it’s thawed and drained beforehand.

Cheese Blend: Add shredded pepper jack cheese and crumbled Cotija or queso fresco cheese for bold, creamy flavors.

Seasonings: Enhance the taste with Tajin, which is made of ground peppers, lime, and salt, for an authentic Mexican flavor.

Fresh Cilantro: Use a whole bunch of cilantro, thoroughly washed, with stems removed and leaves roughly chopped.

Fire-Roasted Rotel: Include fire-roasted Rotel for a smoky and tangy finish that ties all the ingredients together.

Choosing the Right Wood Chips for Smoking

When smoking corn dip, using heavier wood ensures an intense smoky flavor even though it’s not in the smoker for a long time. My favorites are oak, hickory, and mesquite, which create a depth of flavor similar to smoked meatballs. Choosing the right wood depends on your personal preference and what’s easily available.

Steps to Prepare Smoked Mexican Street Corn Dip

Grill the Corn

Remove the husks from the corn and place it on a grill set to medium-high heat. Flip the corn back and forth as it cooks for 10-15 minutes until evenly roasted. Once cooked, use a knife to cut the kernels off the cob, and reserve some for garnish.

Combine Ingredients in a Dish

In a foil pan or casserole dish, add softened cream cheese, shredded cheese, sour cream, mayo, cans of drained corn, chiles, chili powder, garlic powder, kosher salt, and pepper. Mix everything gently.

Smoke the Dip

Preheat your smoker to 250°F and carefully place the dish inside. Smoke for 1 hour, stirring halfway through, until the mixture is melted, bubbly, and easy to stir. Continue smoking for an additional hour if needed.

Garnish and Serve

After removing the dip from the smoker, let it rest for a few minutes. Garnish with the reserved roasted corn, cilantro, Tajin, queso fresco, and a squeeze of lime. Serve the dip warm with chips or bacon mac and cheese, or transfer it to a cast iron skillet for a polished presentation.

Making the Dip Without a Smoker

If you don’t have a smoker, don’t worry! You can still enjoy the same delicious flavor by making the dip in an oven. Preheat it to 350°F and bake the ingredients for 20-30 minutes until everything is heated. Alternatively, use a crock pot on low heat to warm the mixture. Once ready, give it a good mix to combine the flavors and enjoy. The crock pot will keep the dip warm for hours, but be sure to stir occasionally to prevent the cheese from hardening on the edges.

Tips for Perfect Smoking

• Use a Water Pan: Add a water pan to the smoker to maintain moisture and prevent the dip from drying out.
• Stir Midway: Stir the dip halfway through to ensure even cooking and a balanced smoky flavor.
• Maintain Temperature: Keep the smoker steady at 250°F for consistent results.
• Choose the Right Dish: Use a shallow, heat-resistant pan for better heat distribution.
• Avoid Over-Smoking: Limit smoking time to prevent the dip from becoming too bitter.

Pairing Suggestions

Smoked Mexican Street Corn Dip pairs beautifully with refreshing beverages and flavorful sides. Enjoy it with margaritas, Mexican lagers, or sparkling water with lime to balance the richness. Serve this crowd-pleasing appetizer alongside guacamole, salsa, or a fresh pico de gallo for variety, and offer tortilla chips, Fritos Scoops, or even vegetable sticks for dipping.

How to Store Leftovers

To keep leftover smoked street corn dip fresh, I ensure it’s completely cool before sealing it in an airtight container and storing it in the refrigerator for up to 3 days. When reheating, I place the leftovers in a skillet on the stovetop, add a splash of milk, and gently stir while it heats, ensuring it becomes hot and bubbly again for maximum flavor.

FAQS

• What is the red powder they put on street corn?
  Usually chili powder or Tajín.
• What is corn dip made of?
  A mix of corn, cream cheese, mayonnaise, sour cream, cheese, and seasonings.
• Why is street corn called street corn?
  It’s traditionally sold by street vendors in Mexico.
• Do you heat Aldi Street corn dip?
  It can be served warm or cold, but heating is recommended for a better flavor.

Smoked Mexican Street Corn Dip

Smoked Mexican Street Corn Dip is a creamy, smoky appetizer made with roasted corn, cheeses, sour cream, and a tangy kick from Tajin. Perfect for parties and gatherings, it’s easy to prepare and can be smoked or baked, making it a versatile crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Resting time 5 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 6 people

Course: Appetizer

Cuisine: American, Mexican

Calories: 175

Ingredients Equipment Method Notes

Ingredients

  

• 1 bunch Fresh Cilantro Roughly chopped for garnish
• 3 cups Shredded Pepper Jack Cheese Adds creamy texture and a slight spice
• 1 cup Crumbled Cotija or Queso Fresco Provides a creamy and tangy flavor
• 1 can(10oz) Fire-Roasted Rotel Adds smokiness and tanginess to the dip
• 1 teaspoon Tajin Ground chili lime, and salt mix for an authentic kick
• 2 cups Corn fresh, canned, or frozen Thawed and drained
• 8 oz package Cream Cheese Provides a creamy base for the dip
• 1/2 cup Sour Cream Adds tanginess and creaminess
• 1/2 cup Mayonnaise Smoothens the dip base
• 1 teaspoon Chili Powder Adds flavor depth
• 1 teaspoon Garlic Powder Enhances the overall flavor
• 1/2 teaspoon Kosher Salt For seasoning
• 1/4 teaspoon Black Pepper For seasoning

Equipment

• Grill or smoker (if smoking the dip)
• Oven (if not smoking)
• Foil pan or casserole dish
• Knife (for chopping cilantro)
• Griddle (optional)
• Stirring spoon

Method

 

1. Grill the Corn: Grill the corn on medium-high heat for 10–15 minutes, flipping occasionally. Once roasted, remove the kernels from the cob and reserve some for garnish.
2. Combine Ingredients: In a foil pan or casserole dish, mix softened cream cheese, shredded cheese, sour cream, mayo, and the drained corn. Add Rotel, chili powder, garlic powder, kosher salt, and black pepper. Stir gently to combine.
3. Smoke the Dip: Preheat the smoker to 250°F. Place the dish in the smoker and smoke for 1 hour, stirring halfway through. If needed, continue smoking for an additional hour until the mixture is bubbly and melted.
4. Garnish and Serve: After smoking, let the dip rest for a few minutes. Garnish with reserved roasted corn, cilantro, Tajin, queso fresco, and a squeeze of lime. Serve warm with chips or your favorite sides.
5. Without a Smoker: If you don’t have a smoker, bake the dip at 350°F for 20–30 minutes or use a crock pot on low heat. Stir occasionally to prevent the cheese from hardening.

Notes

The calorie count is an estimate and may vary based on specific ingredients and serving sizes. For more accurate results, refer to the nutrition labels on your ingredients.