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Smoked mexican street corn dip

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.
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Prep Time 10 minutes
Cook Time 2 hours
Resting time 5 minutes
Total Time 2 hours 15 minutes
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.