Get ready for a true crowd-pleaser: Smoked Mexican Street Corn Dip is the show-stopping appetizer your party table has been craving. Imagine all the sun-soaked flavor of classic Mexican street corn—smoky, creamy, tangy, with just a kiss of spice—now turned into an irresistibly scoopable dip. Whether you’re gearing up for game day, a backyard cookout, or just a night in with friends, this creamy creation will have everyone coming back for seconds (and thirds!). Bursting with charred corn, zesty lime, and melty cheese, it’s proof that simple ingredients can make weeknight snacking feel utterly festive.
Ingredients You’ll Need
There’s magic in the simplicity of this ingredient list: each component brings something vibrant and special to the flavor party. From the smoky corn to the creamy dairy and zesty lime, every ingredient works its own little bit of magic—don’t skip a thing!
- 4 ears of corn: Grilled or smoked until just-charred, this is where all that quintessential street corn flavor starts.
- 1 tablespoon olive oil: Helps the corn caramelize beautifully and keeps the kernels tender as they grill or smoke.
- 1/2 cup mayonnaise: Adds rich creaminess that holds the dip together (feel free to use light mayo if you wish).
- 1/4 cup sour cream: Offers a tangy contrast that brightens the dip and gives it extra silkiness.
- 1/2 teaspoon smoked paprika: Brings an extra layer of smoky depth that makes the dip unforgettable.
- 1/2 teaspoon chili powder: Lends an earthy, gentle heat so the flavors pop.
- 1/4 teaspoon garlic powder: Infuses savory flavor that rounds out the dip.
- 1/2 teaspoon salt: Essential for balancing flavors and elevating the natural sweetness of the corn.
- 1/4 teaspoon black pepper: For a subtle, peppery bite that adds complexity.
- 1/2 cup crumbled cotija cheese: This salty, crumbly cheese is absolutely classic—salty, funky, and perfect here, though feta also works in a pinch.
- 1/4 cup chopped fresh cilantro: Adds a burst of herbal freshness and loads of color.
- 1 jalapeño, finely chopped: For just the right hint of heat—remove the seeds for a milder dip, or toss them in if you love it spicy.
- Juice of 1 lime: Zippy lime juice lifts all the flavors and keeps the dip lively.
How to Make Smoked Mexican Street Corn Dip
Step 1: Char the Corn
The foundation of this Smoked Mexican Street Corn Dip is perfectly grilled or smoked corn. Brush the husked ears of corn with olive oil, then place them over medium heat on your grill or smoker. Turn them every few minutes until they develop gorgeous, golden-brown charred spots—this usually takes about 10 to 15 minutes. That hint of smoke and caramelization will create next-level flavor, so don’t rush this step!
Step 2: Cool and Prep the Corn
Let the grilled corn cool slightly, just until comfortable to handle. Then, with a sharp knife, slice the kernels off the cobs. To keep kernels from bouncing away, try standing each ear upright in a large bowl and slicing downwards—this trick saves both time and cleanup!
Step 3: Mix the Creamy Base
In a big mixing bowl, stir together the mayonnaise, sour cream, smoked paprika, chili powder, garlic powder, salt, and pepper. This is where all those creamy, smoky, and savory flavors come together. Mix until everything looks smooth and inviting—you want a luscious base for all those glorious corn kernels.
Step 4: Add the Corn and Flavor Boosts
Fold in the charred corn kernels, cotija cheese, chopped cilantro, diced jalapeño, and lime juice. Give the whole thing a good toss, making sure the flavors meld and every piece of corn is happily coated. Taste and adjust: if you want more heat, add extra jalapeño or a dash of hot sauce. Need a little more zip? Squeeze in a bit more lime.
Step 5: Serve It Your Way
Your Smoked Mexican Street Corn Dip is ready to star! You can serve it warm, at room temperature, or even chilled—it’s delicious every which way. Pair it with all your favorite dippers: tortilla chips, crunchy veggie sticks, or even spooned over nachos.
How to Serve Smoked Mexican Street Corn Dip
Garnishes
A final flourish of toppings isn’t just about looks—it amplifies flavor and makes every bite a mini celebration. Sprinkle on extra cotija cheese, a shower of fresh cilantro, and thinly sliced jalapeño for pop and color. A wedge of lime on the side invites everyone to add their own bright, zesty finish.
Side Dishes
Smoked Mexican Street Corn Dip pairs beautifully with crunchy tortilla chips or crisp veggie dippers like bell pepper strips and carrots. For a bigger spread, offer with guacamole, salsa, and even grilled shrimp skewers. This dip also likes to mingle alongside tacos, grilled meats, or a fresh green salad for a full-on fiesta.
Creative Ways to Present
For parties, spoon the dip into mini cups for individual servings or load it into a cast iron skillet for rustic charm. Want the wow factor? Pile it atop baked potatoes or use it as a filling for quesadillas. You can even stuff it into miniature bell peppers for cute, poppable snack bites. However you serve it, Smoked Mexican Street Corn Dip always draws a crowd!
Make Ahead and Storage
Storing Leftovers
Leftover Smoked Mexican Street Corn Dip keeps beautifully in the fridge. Transfer it to an airtight container and it’ll stay fresh for up to 3 days. The flavors deepen as they sit, arguably making the second-day dip even more irresistible! Stir before serving, as some ingredients may settle.
Freezing
While the dip is best enjoyed fresh, you can freeze it for up to one month if needed. Let the dip cool completely, then press a layer of plastic wrap on the surface before sealing in a freezer-safe container. Thaw in the refrigerator overnight for best results, but note that the texture may be a little less creamy once defrosted.
Reheating
If you prefer your dip warm, just scoop it into an oven-safe dish and heat at 350°F for about 10-15 minutes, or microwave it in 30-second intervals until it’s heated through. Give it a good stir before serving, and add fresh toppings to reawaken its vibrancy. It’s just as inviting on Day Two!
FAQs
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn is a great shortcut. Just sauté it in a skillet over high heat with olive oil until the edges are lightly charred. This method mimics the flavor of grilled corn and keeps the dip tasting lively.
How spicy is this dip, and can I make it milder?
The spice level is customizable. Removing the seeds from the jalapeño keeps things fairly mild. For no heat, skip the jalapeño entirely, or to dial it up, add extra jalapeño or your favorite hot sauce.
Can this dip be made ahead of time?
Yes—Smoked Mexican Street Corn Dip can be made a day in advance! The flavors meld and develop as it sits. Just wait until serving to add final garnishes so they stay fresh and vibrant.
What are good alternatives to cotija cheese?
If you can’t find cotija, feta is a wonderful substitute. It’s salty and crumbly, with a similar texture. You could also try queso fresco or even a shredded mild white cheese if you prefer a creamier result.
Is Smoked Mexican Street Corn Dip suitable for vegetarians?
Yes! As long as you stick to the listed ingredients, this dip is completely vegetarian. It’s a fantastic option to round out any appetizer spread for mixed dietary needs.
Final Thoughts
If you love dips as much as I do, Smoked Mexican Street Corn Dip is one you absolutely need in your recipe repertoire. It’s smoky, creamy, and utterly addictive—perfect for sharing but tempting enough to keep all to yourself. Give it a try, and get ready to watch your guests fall in love with every flavorful bite!
Print
Smoked Mexican Street Corn Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
Delight your taste buds with this flavorful Smoked Mexican Street Corn Dip. A creamy blend of smoky grilled corn, tangy cotija cheese, and zesty jalapeños, this dip is perfect for any gathering or as a tasty snack.
Ingredients
Grilled Corn:
- 4 ears of corn, husked and grilled or smoked until lightly charred
- 1 tablespoon olive oil
Dip:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, finely chopped (seeds removed for less heat)
- juice of 1 lime
Instructions
- Prepare Corn: Brush the corn with olive oil and grill or smoke over medium heat until slightly charred, about 10–15 minutes, turning occasionally. Let cool, then slice the kernels off the cob.
- Make Dip: In a large bowl, mix the mayonnaise, sour cream, smoked paprika, chili powder, garlic powder, salt, and pepper until well combined. Stir in the corn, cotija cheese, cilantro, jalapeño, and lime juice. Mix thoroughly and taste for seasoning.
- Serve: Serve warm, at room temperature, or chilled with tortilla chips or fresh veggies.
Notes
- For extra smoky flavor, use smoked paprika and smoked corn.
- Frozen corn can be substituted; just sauté it in a skillet until lightly charred.
- Add more jalapeño for extra heat or a dash of hot sauce.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 4g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
