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

George

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 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

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.

Ingredients for Smoked mexican street corn dip
Images are for illustrative use; credits belong to the original creators.

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.

Grilling Corn for smoked mexican street corn dip
Images are for illustrative use; credits belong to the original creators.


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

Making the Dip Without a Smoker for smoked Mexican street con dip in oven
Images are for illustrative use; credits belong to the original creators.

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

Storing Leftovers for smoked mexican street corn dip
Images are for illustrative use; credits belong to the original creators.

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

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting Time 5 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Cuisine American, Mexican
Servings 7
Calories 359 kcal

Equipment

  • Grill or Smoker To roast the corn and smoke the dip.
  • Foil Pan or Casserole Dish To assemble and cook the dip.
  • Knife and Cutting Board: Prepare ingredients like corn kernels and garnishes.
  • Mixing Bowl and Spoon/Spatula For combining the ingredients.
  • Lime Squeezer For adding a fresh lime garnish.

Ingredients
  

  • 4 ears of corn
  • 2 10 oz cans of fire roasted rotel
  • ¼ cup of mayonnaise
  • ¼ cup sour cream
  • ½ cup cotija cheese or queso fresco
  • 1 block of pepper jack cheese
  • ¼ chopped cilantro
  • 3 tablespoons tajin

Instructions
 

  • Shuck corn and roast on the grill at medium high heat flipping back and forth a few times until softened. (About 10-15 minutes)
  • Remove the corn off the cob then reserve a little of the corn, tajin, cilantro, and queso fresco for garnish.  Combine the rest of the corn and all of the remaining ingredients into a foil pan or casserole dish. There is no need to mix everything together at this point.
  • Smoke the dip at 250°F for an hour. The cheeses should all be soft and you can now mix everything together to thoroughly combine.
  • Smoke the dip for another hour, and give it another good stir, then remove. Garnish the top of the dip with reserved cilantro, roasted corn, queso fresco, and tajin. Enjoy!

George

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