Smoked Mexican Street Corn Dip
This Smoked Mexican Street Corn Dip is a bold and creamy twist on classic elote, infused with smoky flavor and zesty Tajín seasoning. Made with Southwest-style corn, cream cheese, and pepper jack cheese, it comes together effortlessly in the smoker, delivering a rich, melty texture perfect for dipping. Whether for game nights, cookouts, or casual gatherings, this easy dip is guaranteed to be a crowd favorite!
Servings 10 servings
Calories 314kcal
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
Other cooking methods -
Slow Cooker: Combine everything above into your slow cooker on low for 2 - 2.5 hours, or until nice and melted, mix it occasionally.
Slow Cooker: Combine everything above into your slow cooker on low for 2 - 2.5 hours, or until nice and melted, mix it occasionally.
Oven: Combine everything into a baking dish and bake at 350 degrees for 25-30 minutes, take it out, and mix it halfway through cooking.
Nutrition
Serving: 1 serving | Calories: 314kcal | Carbohydrates: 16g | Protein: 11g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 69mg | Sodium: 458mg | Potassium: 213mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1109IU | Vitamin C: 2mg | Calcium: 223mg | Iron: 1mg