Smoked Mexican Street Corn Dip
A delicious and creamy appetizer inspired by Mexican elote street food, featuring grilled corn, spices, and cheese in a dip form, perfect for parties or cozy nights at home.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving again. Adjust jalapeños for spice level. For a healthier option, use Greek yogurt instead of sour cream and reduce the cheese.