Smoked Mexican Street Corn Dip
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If you love the bold, creamy flavors of traditional Mexican street corn, then this Smoked Mexican Street Corn Dip is about to become your new favorite snack! Packed with sweet corn, smoky depth, and a rich, cheesy coating, this dip takes everything we love about elote and transforms it into a warm, dippable masterpiece—perfect for game nights, cookouts, or any gathering where you want to impress.
Elote, or Mexican street corn, is renowned for its unique blend of sweet corn, tangy lime, creamy cheese, smoky spices, and fresh cilantro. This dip captures all those flavors but amps them up with a deep smoky infusion that elevates each bite. Whether you pair it with crispy tortilla chips or crunchy vegetables, it’s sure to be a crowd-pleaser.
Tajín is a game-changer in this Smoked Mexican Street Corn Dip. Tajín is a Mexican seasoning blend made from chili peppers, lime, and salt—it brings a tangy, slightly spicy kick that complements the creamy, smoky flavors of this dip beautifully. It enhances the corn’s natural sweetness while adding an irresistible zesty twist that keeps you coming back for more.
Using Southwest canned corn is a time-saving secret that makes this corn dip come together effortlessly while packing in rich, layered flavors. Unlike plain corn, this variety is already infused with smoky poblano peppers, vibrant red bell peppers, and savory onions, meaning every bite of your dip is bursting with a delicious blend of textures and seasonings—no extra chopping required! This dip is a guaranteed hit. Dig in and enjoy!
Ingredients for Smoked Mexican Street Corn Dip Recipe
- CREAM CHEESE
- SOUTHWEST CORN
- PEPPER JACK CHEESE
- CILANTRO
- SOUR CREAM
- TAJIN SEASONING
- CORN CHIPS FOR SERVING
Instructions for Mexican Street Corn Dip
Preheat the Smoker: Begin by setting your smoker to 225°F. This low-and-slow heat allows the ingredients to meld together while soaking up that smoky goodness.
Assemble the Dip: Take an aluminum pan and add all of your ingredients—Southwest corn, cream cheese, pepper jack cheese, sour cream, Tajín, and cilantro. Give everything a gentle mix to start combining those delicious flavors.
Let It Smoke: Place the pan on the preheated smoker and cook for 2 hours, allowing the flavors to develop fully. Stir the mixture halfway through to ensure even cooking and distribution of ingredients.
Final Touches & Serve: Once done, sprinkle extra Tajín over the top for an extra burst of zesty flavor. Serve warm with crispy tortilla chips, and watch it disappear in no time!
Frequently Asked Questions
Can I make this dip ahead of time?
Yes! You can prepare the dip a day in advance and store it in an airtight container in the refrigerator. When ready to serve, gently reheat it in the oven or microwave until warmed through.
How do I adjust the spice level?
For more heat, add diced jalapeños, a sprinkle of cayenne pepper, or a dash of hot sauce.
What are the best dippers for this recipe?
Pair your Smoked Mexican Street Corn Dip with:
- Tortilla chips (classic choice!)
- Crispy pita chips
- Fresh vegetable sticks (bell peppers, carrots, celery)
- Crunchy tostadas or crackers
Can I serve this dip cold instead of warm?
Definitely! While this dip is typically served warm and melty, it still tastes delicious cold, especially if chilled for a few hours.
How long does this dip last?
Store leftovers in the fridge for up to 3–4 days in an airtight container. To reheat, warm it up in the microwave or oven, stirring occasionally.
FOR MORE RECIPES LIKE THIS, TRY:
Smoked Mexican Street Corn Dip
Real Mom Kitchen
Ingredients
- 16 oz cream cheese
- 30.5 oz Southwest corn drained (two 15.25 oz cans)
- 8 oz pepper jack
- 1 bunch cilantro diced
- ¼ cup sour cream
- 2 Tsp Tajin seasoning plus additional for garnish
Instructions
- Preheat smoker to 225 degrees.
- Add all of the ingredients to an aluminum pan. Place on the preheated smoker and cook for 2 hours, mix it halfway.
- Sprinkle with additional Tajin and serve with tortilla chips.
Notes
Slow Cooker: Combine everything above into your slow cooker on low for 2 – 2.5 hours, or until nice and melted, mix it occasionally.
Nutrition
This recipe is adapted from Imogen Lee.
