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RECIPE
21 INGREDIENTS 12 STEPS 1hr 30min

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!
Smoked Mexican Street Corn Dip Recipe | SideChef
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!
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
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My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
1hr 30min
Total Time
$1.52
Cost Per Serving

Ingredients

Servings
12
US / METRIC
4 ears
preferably large ears of corn
1
1/2 cup
Minced Pimiento Peppers
1/4 cup
Chopped Red Onions
1/4 cup
Thinly Sliced Scallions
2 cloves
Garlic , minced
1 can
(4 oz)
Mild Diced Green Chiles , drained
1/2 cup
measure before chopping

Spice Mix

1/2 Tbsp
Chili Powder
1 tsp
Ground Cumin
1/2 tsp
1/2 tsp
Freshly Ground Black Pepper

Dip Base

1 1/2 cups
Cream Cheese , softened
1/2 cup
Mayonnaise
1
Lime , juiced
2 Tbsp of juice needed

Cheese

1 cup
Shredded Sharp Cheddar Cheese
2 cups
Shredded Pepper Jack Cheese
1/2 cup
Crumbled Cotija Cheese
or Crumbled Feta Cheese
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Nutrition Per Serving

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CALORIES
377
FAT
32.4 g
PROTEIN
10.8 g
CARBS
11.0 g

Author's Notes

Store in an airtight container in the refrigerator for up to 4 days. To reheat, add leftovers to a nonstick skillet with a little bit of milk or half & half, stirring occasionally, and gently heat until warmed through.

If you’d prefer to bake this dip rather than cook it on your smoker, preheat the oven to 350 degrees F (180 degrees C). 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 the top is golden brown, and the cheese is hot and bubbling.

Cooking Instructions

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Step 1
Preheat oven and baking sheet to 400 degrees F (200 degrees C).
Step 2
Husk Sweet Corn (4 ears) and cut kernels from the cob (or if using canned corn, drain and pat dry). Toss corn kernels with Olive Oil (1 Tbsp) and stir until evenly coated. Spread corn kernels on a hot baking sheet.
Step 3
Roast in the oven for about 20 minutes or until evenly charred, stirring occasionally.
Step 4
Fire up your pellet grill and preheat the smoker to 225 degrees F (105 degrees C) using your favorite hardwood pellets.
Step 5
Prepare the spice mix. In a small bowl, whisk together Smoked Paprika (1/2 Tbsp) , Chili Powder (1/2 Tbsp) , Ground Cumin (1 tsp) , Salt (1/2 tsp) , and Freshly Ground Black Pepper (1/2 tsp) until evenly blended, set aside.
Step 6
Sprinkle roasted corn kernels with half of the spice mixture, tossing until evenly coated. Set aside.
Step 7
Prepare the dip. In a large bowl, combine Cream Cheese (1 1/2 cups) , Sour Cream (1 cup) , Mayonnaise (1/2 cup) , 2 Tbsp of Lime (1) , and remaining spice mix. Whip until light and fluffy.
Step 8
Stir in Mild Diced Green Chiles (1 can) , Jalapeño Pepper (1) , Pimiento Peppers (1/2 cup) , Red Onions (1/4 cup) , Scallions (1/4 cup) , Garlic (2 cloves) , Fresh Cilantro (1/2 cup) , Shredded Sharp Cheddar Cheese (1 cup) , and half of the Pepper Jack Cheese (2 cups) , and stir until blended.
Step 9
Add spiced corn to the bowl (together with any fresh corn kernels if you are using them as well) and stir until blended. Taste and adjust with additional seasonings if desired.
Step 10
Spoon mixture into an ungreased cast iron skillet and spread in an even layer. Sprinkle with remaining pepper jack cheese and Cotija Cheese (1/2 cup) .
Step 11
Place on cast iron skillet in the 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.
Step 12
Serve hot with lots of crispy tortilla chips for scooping. Enjoy!
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Nutrition Per Serving
Calories
377
% Daily Value*
Fat
32.4 g
42%
Saturated Fat
16.3 g
82%
Trans Fat
0.3 g
--
Cholesterol
74.1 mg
25%
Carbohydrates
11.0 g
4%
Fiber
1.5 g
5%
Sugars
3.4 g
--
Protein
10.8 g
22%
Sodium
682.8 mg
30%
Vitamin D
0.0 µg
0%
Calcium
273.7 mg
21%
Iron
0.4 mg
2%
Potassium
61.7 mg
1%
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