SMOKED MEXICAN STREET CORN DIP

Smoked Mexican Street Corn Dip

With a burst of flavor and all the right spices, Smoked Mexican Street Corn Dip is the quintessential summertime dip, and fresh sweet corn is the star!  

​Start with a creamy base, add fresh sweet corn, tangy green chilies, spicy jalapenos, zesty cilantro and fresh lime juice, and load up with flavorful cheeses. The charred smoky flavor enhances the sweet corn and is one of the easiest and most addictive appetizers ever! Served with crispy tortilla chips, Smoked Mexican Street Corn Dip is a favorite at our house all year around, and a crowd favorite for backyard barbecues, Cinco de mayo, football parties and celebrations!

​This hot and creamy dip is inspired by Mexican street corn (called “Elote”), which is roasted corn on the cob slathered in chili lime seasoned mayo and sprinkled with Cotija cheese.

Smoked Mexican Street Corn Dip

WHAT IS MEXICAN STREET CORN?

​Mexican Street Corn (also known as “Elote”) is possibly the most popular street food in Mexico, and has become increasingly popular in America, sold at summer festivals and Mexican restaurants.  It starts with an ear of corn being grilled to perfection, drizzled with a crema (sour cream) and mayo sauce, sprinkled with fresh cilantro and chili spices, drizzled with fresh lime juice and rolled in chihuahua or cojita cheese.  It’s usually sold on a stick, which makes it even more fun to eat!  

WHAT IS SMOKED MEXICAN STREET CORN DIP?

​The only thing better than Mexican Street Corn is this Smoked Mexican Street Corn Dip!  We take the best of Elote to create one of the tastiest dips ever - the combination of tender sweet corn, melted cheese and smoky spices is simple and perfect. And the best part? It’s so easy to make!

​Served with crispy tortilla chips, Smoked Mexican Street Corn Dip is a favorite at our house all year around, and a crowd favorite for backyard barbecues, Cinco de mayo, football parties and celebrations!  It's also wonderful served with tacos, burritos, quesadillas, flautas or taquitos, or spooned over rice or nachos - and I've also caught more than a few eating it all by itself with a spoon! 

Smoked Mexican Street Corn Dip

Smoked Mexican Street Corn Dip

HOW TO ROAST CORN:

This recipe uses roasted corn as the base. For the freshest and most flavorful dip, the secret is to use FRESH sweet corn whenever you can.  You can roast it outside on your grill, roast inside in your oven, or cook it in a hot skillet on the stovetop.  If you aren’t able to find fresh corn on the cob, as a last resort you can substitute frozen or canned corn.  This is also a great way to use leftover grilled corn!

GRILLED CORN:  Preheat grill 500°F.  Husk corn and place directly on oiled grill grates, turning every three minutes to get an even char over the entire outside, until fully cooked (about 10 to 15 minutes). Remove the corn from the grill and cut off the corn kernels.   

OVEN ROASTED CORN:  Preheat oven and baking sheet to 400 degrees.  Husk corn and cut kernels from the cob (or if using canned corn, drain and pat dry).  Toss corn kernels with a tablespoon of olive oil and stir until evenly coated.  Spread corn kernels on a hot baking sheet. Roast in the oven for about 20 minutes or until evenly charred, stirring occasionally.  Fresh corn will cook fastest and take less time; if you are using canned corn it will take a few minutes longer. 

GAS STOVETOP ROASTED CORN:  Here's how to create smoky roasted corn flavor right in your kitchen, on a gas stovetop! This is an awesome alternative for those days when the summer rain just won’t quit or if you don’t have a grill to use.  Husk the corn and remove the silk. Light your gas stove and turn heat to medium-high. Place an ear of corn right on a burner. Roast the corn over the gas flame, turning and re-positioning the cobs with kitchen tongs every minute or so until the kernels are charred in various places all around the corn and the corn is evenly and fully cooked, about 10 minutes. You can use multiple burners to roast multiple ears of corn at the same time.

SIMPLE PAN SEARED CORN:  Husk corn. Brush it lightly with olive oil and season with salt. Heat a sauté pan or grill on medium-high heat. When hot, place the corn in the pan. Using tongs, rotate the corn every few minutes so that it browns all over. Spray the corn with a little olive oil, as needed. If the corn is browning or charring too fast, lower the heat slightly. Cook for 7-10 minutes, until the corn is tender.

FOR CANNED OR FROZEN CORN:  If you're using canned corn, drain. For frozen corn, place it in a colander and thaw it by running cold water over it, drain well. Soak either in a little milk for a few minutes, and pat the corn dry before you place it in the hot skillet. Heat up a cast iron skillet over medium heat with NO OIL - no vegetable oil and no olive oil. Use a long handled spoon and add the corn to the hot skillet and STAND BACK!  It will splatter, sizzle and spit because of the little bit of milk on it. If you see the kernels getting too brown, remove the pan from the stove top and decrease the heat a bit. Stir mixture frequently until all the corn kernels are deep golden brown, about 6-8 minutes.

FRESH CORN:  When corn is at its prime, fresh and sweet from the field, I also like to cut the kernels from an extra cob and add this extra uncooked corn to the dip, along with the roasted corn – just 1 cup of fresh cut corn adds a sweetness and tenderness to this dip that can’t be matched!  No changes in recipe needed.

Smoked Mexican Street Corn Dip

RECIPE TIPS & TRICKS:

• SERVING SUGGESTIONS:  You can also serve with corn chips, pita chips or bread, butter crackers, or fresh vegetables (celery, carrots, bell peppers, broccoli or cauliflower). This Smoked Mexican Street Corn Dip is also wonderful served with tacos, burritos, quesadillas, flautas or taquitos, or spooned over rice or nachos. For a fabulous dinner, serve hot dip over Stuffed Peppers – SO GOOD!
• LOVE CHEESE?  You can add extra shredded cheese (cheddar cheese, pepper jack, Monterey jack, Mexican blend or cotija). Cotija is also known as “Mexican Parmesan” because it is wonderfully salty, hard, and crumbly, usually found with specialty cheeses at your grocery store – you can also substitute crumbled feta cheese or parmesan to taste.
• SPEAKING OF CHEESE…Make sure to shred the cheese yourself right before using.  It’s tempting to pick up pre-shredded cheeses to save time, but these are mixed with anti-clumping chemicals which will cause your dip to separate and be clumpy, rather than melting smoothly in the hot dip.
• LIKE IT SPICY?  Add more jalapenos, green chilies, cayenne pepper or hot sauce as desired.  For a smokier flavor, add extra smoked paprika.
• USING CANNED CORN?  Thoroughly dry your canned sweet corn because extra liquid will make the corn steam instead of char in the skillet.
• MAKE AHEAD INSTRUCTIONS: Assemble, cover with foil, and refrigerate until ready to smoke or bake.  Remove from oven and let dip sit at room temperature while your smoker or oven preheats, and add an extra 10-15 minutes to the baking time, or until golden brown, hot and bubbly.
• TO PREPARE IN OVEN:  If you’d prefer to bake this dip rather than cook on your smoker, preheat oven to 350 degrees.  Spoon mixture into a 2-quart baking dish that has been sprayed with nonstick cooking spray, spread into an even layer and bake for about 20 minutes or until top is golden brown, and cheese is hot and bubbling. 
• TO PREPARE IN CROCKPOT OR SLOW COOKER:  Lightly grease slow cooker with nonstick cooking spray OR us a crock pot liner for easy clean up. Follow directions, and place mixture in slow cooker, spreading evenly and top with remaining cheeses. Cook on LOW for 2-3 hours, stirring occasionally, or until cream cheese and cheeses are completely melted and the dip is hot. 

Smoked Mexican Street Corn Dip

SMOKED MEXICAN STREET CORN DIP

With a burst of flavor and all the right spices, Smoked Mexican Street Corn Dip is the quintessential summertime dip, and fresh sweet corn is the star!  This hot and creamy dip is inspired by Mexican street corn (called “Elote”), which is roasted corn on the cob slathered in chili lime seasoned mayo and sprinkled with Cotija cheese. Start with a creamy base, add fresh sweet corn, tangy green chilies, spicy jalapenos, zesty cilantro and fresh lime juice, and load up with flavorful cheeses. The charred smoky flavor enhances the sweet corn and is one of the easiest and most addictive appetizers ever! 

Smoked Mexican Street Corn Dip

INGREDIENTS:
4 large ears of fresh sweet corn (or substitute 2 15 oz. cans sweet corn, drained well)
1 jalapeño pepper, chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)
1/2 cup sweet red pepper (minced)
¼ cup chopped red onions
¼ cup thinly sliced green onions
2 cloves garlic (minced)
1 tablespoon olive oil
1 4 oz. can mild green chiles (drained & diced)
1/2 cup fresh cilantro (chopped - measure before chopping)
 
SPICE MIX:
2 teaspoons smoked paprika
1 ½ teaspoons chili powder  
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon fresh ground pepper
 
DIP BASE:
12 ounces cream cheese, softened
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons fresh lime juice
 
CHEESE:
4 oz. (1 cup) freshly shredded sharp cheddar cheese
8 oz. (2 cups) freshly shredded pepper jack cheese
1/2 cup) cotija cheese, crumbled (or substitute crumbled feta cheese)
 
HOW I MAKE THIS:
This recipe uses roasted corn as the base. For the freshest and most flavorful dip, the secret is to use FRESH sweet corn whenever you can.  You can roast it outside on your grill, roast inside in your oven, or cook it in a hot skillet on the stovetop.  If you aren’t able to find fresh corn on the cob, as a last resort you can substitute frozen or canned corn.  This is also a great way to use leftover grilled corn!  Pick one of the following methods:

GRILLED CORN:  Preheat grill 500°F.  Husk corn and place directly on oiled grill grates, turning every three minutes to get an even char over the entire outside, until fully cooked (about 10 to 15 minutes). Remove the corn from the grill and cut off the corn kernels.   

OVEN ROASTED CORN:  Preheat oven and baking sheet to 400 degrees.  Husk corn and cut kernels from the cob (or if using canned corn, drain and pat dry).  Toss corn kernels with a tablespoon of olive oil and stir until evenly coated.  Spread corn kernels on a hot baking sheet. Roast in the oven for about 20 minutes or until evenly charred, stirring occasionally.  Fresh corn will cook fastest and take less time; if you are using canned corn it will take a few minutes longer. 

GAS STOVETOP ROASTED CORN:  Here's how to create smoky roasted corn flavor right in your kitchen, on a gas stovetop! This is an awesome alternative for those days when the summer rain just won’t quit or if you don’t have a grill to use.  Husk the corn and remove the silk. Light your gas stove and turn heat to medium-high. Place an ear of corn right on a burner. Roast the corn over the gas flame, turning and re-positioning the cobs with kitchen tongs every minute or so until the kernels are charred in various places all around the corn and the corn is evenly and fully cooked, about 10 minutes. You can use multiple burners to roast multiple ears of corn at the same time.

SIMPLE PAN SEARED CORN:  Husk corn. Brush it lightly with olive oil and season with salt. Heat a sauté pan or grill on medium-high heat. When hot, place the corn in the pan. Using tongs, rotate the corn every few minutes so that it browns all over. Spray the corn with a little olive oil, as needed. If the corn is browning or charring too fast, lower the heat slightly. Cook for 7-10 minutes, until the corn is tender.

FOR CANNED OR FROZEN CORN:  If you're using canned corn, drain. For frozen corn, place it in a colander and thaw it by running cold water over it, drain well. Soak either in a little milk for a few minutes, and pat the corn dry before you place it in the hot skillet. Heat up a cast iron skillet over medium heat with NO OIL - no vegetable oil and no olive oil. Use a long handled spoon and add the corn to the hot skillet and STAND BACK!  It will splatter, sizzle and spit because of the little bit of milk on it. If you see the kernels getting too brown, remove the pan from the stove top and decrease the heat a bit. Stir mixture frequently until all the corn kernels are deep golden brown, about 6-8 minutes.

FRESH CORN:  When corn is at its prime, fresh and sweet from the field, I also like to cut the kernels from an extra cob and add this extra uncooked corn to the dip, along with the roasted corn – just 1 cup of fresh cut corn adds a sweetness and tenderness to this dip that can’t be matched!  No changes in recipe needed.
​

1. PREPARE SMOKER:  Fire up your pellet grill and preheat smoker to 225 degrees using your favorite hardwood pellets.  A mixture of hickory, along with a fruit wood (apple or cherry) are perfect for this recipe – both are mild enough to compliment the creamy dip without overwhelming you with smoke flavor. 
2. PREPARE SPICE MIX:  In a small bowl, whisk together all spices until evenly blended; set aside.
3. Sprinkle roasted corn kernels with half of the spice mixture, tossing until evenly coated; set aside.
4. PREPARE DIP:  In a large bowl, combine softened cream cheese, sour cream, mayonnaise, lime juice and remaining spice mix.  Whip until light and fluffy. 
5. Stir in green chilies, jalapenos, sweet red pepper, red onion, green onions, garlic, cilantro, all of the shredded cheddar cheese and half of the shredded pepper jack cheese, and stir until blended.
6. Add spiced corn to the bowl (together with any fresh corn kernels if you are using them as well) and stir until blended.
7. Taste and adjust with additional seasonings if desired.
8. Spoon mixture into an ungreased cast iron skillet and spread in an even layer.
9. Sprinkle with remaining pepper jack cheese and cotija cheese. 
10. Place on cast iron skillet in preheated smoker, preferably in the middle of the grate to avoid any direct hot spots.  Close the lid and smoke for 50-60 minutes or until the dip is golden brown and bubbling.   
11. SERVE & ENJOY!  Serve hot with lots of crispy tortilla chips for scooping!

​YIELD:    12 servings
 
RECIPE NOTES: 

• SERVING SUGGESTIONS:  You can also serve with corn chips, pita chips or bread, butter crackers, or fresh vegetables (celery, carrots, bell peppers, broccoli or cauliflower). This Smoked Mexican Street Corn Dip is also served with tacos, burritos, quesadillas, flautas or taquitos, or spooned over rice or nachos. For a fabulous dinner, serve hot dip over Stuffed Peppers – SO GOOD!
• LOVE CHEESE?  You can add extra shredded cheese (cheddar cheese, pepper jack, Monterey jack, Mexican blend or cotija). Cotija is also known as “Mexican Parmesan” because it is wonderfully salty, hard, and crumbly, usually found with specialty cheeses at your grocery store – you can also substitute crumbled feta cheese or parmesan to taste.
• SPEAKING OF CHEESE…Make sure to shred the cheese yourself right before using.  It’s tempting to pick up pre-shredded cheeses to save time, but these are mixed with anti-clumping chemicals which will cause your dip to separate and be clumpy, rather than melting smoothly in the hot dip.
• LIKE IT SPICY?  Add more jalapenos, green chilies, cayenne pepper or hot sauce as desired.  For a smokier flavor, add extra smoked paprika.
• USING CANNED CORN?  Thoroughly dry your canned sweet corn because extra liquid will make the corn steam instead of char in the skillet.
• MAKE AHEAD INSTRUCTIONS: Assemble, cover with foil, and refrigerate until ready to smoke or bake.  Remove from oven and let dip sit at room temperature while your smoker or oven preheats, and add an extra 10-15 minutes to the baking time, or until golden brown, hot and bubbly.
• TO PREPARE IN OVEN:  If you’d prefer to bake this dip rather than cook on your smoker, preheat oven to 350 degrees.  Spoon mixture into a 2-quart baking dish that has been sprayed with nonstick cooking spray, spread into an even layer and bake for about 20 minutes or until top is golden brown, and cheese is hot and bubbling. 
• TO PREPARE IN CROCKPOT OR SLOW COOKER:  Lightly grease slow cooker with nonstick cooking spray OR us a crock pot liner for easy clean up. Follow directions, and place mixture in slow cooker, spreading evenly and top with remaining cheeses. Cook on LOW for 2-3 hours, stirring occasionally, or until cream cheese and cheeses are completely melted and the dip is hot.
• STORAGE:  Store in an airtight container in the refrigerator for up to 4 days.  
• HOW TO REHEAT: Add leftovers to a nonstick skillet with a little bit of milk or half & half, stir occasionally and gently heat until warmed through.

Original recipe published July 2022.
 
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