Smoked Mexican Street Corn Dip is a delicious and creamy appetizer inspired by the famous elote street food from Mexico. It brings the flavors of grilled corn, spices, and cheese right to your table in a dip form. Perfect for parties, game days, or just a cozy night at home, this dip is sure to please your friends and family.
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Why Make This Recipe
This dip is not only easy to make, but it also combines rich flavors that everyone loves. The smoky undertones from the smoked paprika and the creamy texture make it a standout dish. Plus, you can customize it by adjusting the heat levels or adding your favorite toppings. It’s a great way to enjoy the vibrant flavors of Mexican cuisine any time of year.
How to Make Smoked Mexican Street Corn Dip
Making Smoked Mexican Street Corn Dip is simple and quick. Follow these steps to create a tasty dish that everyone will enjoy.
Ingredients
- 4 cups fresh or frozen corn kernels
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1 cup Mexican blend cheese, shredded
- 2 jalapeños, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 2 tbsp lime juice
- 2 tbsp butter
- 1/2 tsp garlic powder
- Tortilla chips for serving
Directions
- Preheat your oven to 375°F.
- If you are using frozen corn, make sure to thaw and drain it.
- Heat the butter in a skillet over medium heat.
- Add the corn to the skillet and cook until it is slightly charred. Remove from heat.
- In a separate bowl, mix the mayonnaise, sour cream, and lime juice.
- Stir in the cotija cheese and half of the Mexican blend cheese.
- Add the cooked corn, jalapeños, and cilantro to the bowl. Season with garlic powder, smoked paprika, and chili powder.
- Transfer the mixture to a cast-iron skillet. Top with the remaining Mexican cheese.
- Bake for 15-20 minutes or until bubbly.
- Garnish with extra cilantro and serve with tortilla chips.
How to Serve Smoked Mexican Street Corn Dip
Serve this dip hot out of the oven with a side of crispy tortilla chips. You can also add some extra toppings like diced avocados, more crumbled cotija cheese, or a sprinkle of chili powder for added flavor.
How to Store Smoked Mexican Street Corn Dip
To store any leftovers, let the dip cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving again.
Tips to Make Smoked Mexican Street Corn Dip
- Use fresh corn for the best flavor, but frozen corn works well too.
- Adjust the amount of jalapeños based on your spice preference.
- Feel free to mix in other ingredients like black beans or diced tomatoes for extra texture.
Variation
For a healthier option, you can use Greek yogurt instead of sour cream and reduce the cheese. You can also make it vegetarian by omitting the butter and using olive oil instead for cooking.
FAQs
1. Can I make this dip ahead of time?
Yes, you can prepare the dip a day in advance. Just mix all the ingredients, place them in the skillet, and cover it in the refrigerator. When ready to serve, bake it until heated through.
2. Can I use different types of cheese?
Absolutely! You can use any cheese you like, but cotija and Mexican blend cheese provide the authentic flavor.
3. Is this dip spicy?
The heat mainly comes from the jalapeños. You can control the spice level by adjusting the amount you use or removing the seeds before chopping.
Smoked Mexican Street Corn Dip
Ingredients
Main Ingredients
- 4 cups fresh or frozen corn kernels If using frozen corn, thaw and drain
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup cotija cheese, crumbled
- 1 cup Mexican blend cheese, shredded
- 2 jalapeños, finely chopped Adjust based on spice preference
- ¼ cup fresh cilantro, finely chopped Garnish
- 1 tsp smoked paprika
- ½ tsp chili powder
- 2 tbsp lime juice
- 2 tbsp butter Can use olive oil for a vegetarian option
- ½ tsp garlic powder
- to taste Tortilla chips for serving
Instructions
Preparation
- Preheat your oven to 375°F.
- If you are using frozen corn, make sure to thaw and drain it.
- Heat the butter in a skillet over medium heat.
- Add the corn to the skillet and cook until it is slightly charred. Remove from heat.
- In a separate bowl, mix the mayonnaise, sour cream, and lime juice.
- Stir in the cotija cheese and half of the Mexican blend cheese.
- Add the cooked corn, jalapeños, and cilantro to the bowl. Season with garlic powder, smoked paprika, and chili powder.
- Transfer the mixture to a cast-iron skillet. Top with the remaining Mexican cheese.
Baking
- Bake for 15-20 minutes or until bubbly.
- Garnish with extra cilantro and serve with tortilla chips.
