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Smoked Mexican Street Corn Dip
Recipe

21 INGREDIENTS • 12 STEPS • 1HR 30MINS

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!
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Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/
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!
1HR 30MINS
Total Time
$1.52
Cost Per Serving
Ingredients
Servings
12
US / Metric
Sweet Corn
4 ears
Sweet Corn
preferably large ears of corn
Jalapeño Pepper
1
Pimiento Pepper
1/2 cup
Minced Pimiento Pepper
Red Onion
1/4 cup
Chopped Red Onion
Scallion
1/4 cup
Thinly Sliced Scallion
Garlic
2 cloves
Garlic, minced
Olive Oil
1 Tbsp
Mild Diced Green Chiles
1 can
(4 oz)
Mild Diced Green Chiles, drained
Fresh Cilantro
1/2 cup
Fresh Cilantro, chopped
measure before chopping
Spice Mix
Chili Powder
1/2 Tbsp
Chili Powder
Ground Cumin
1 tsp
Ground Cumin
Salt
1/2 tsp
Freshly Ground Black Pepper
1/2 tsp
Freshly Ground Black Pepper
Dip Base
Cream Cheese
1 1/2 cups
Cream Cheese, softened
Mayonnaise
1/2 cup
Mayonnaise
Lime
1
Lime, juiced
2 Tbsp of juice needed
Cheese
Shredded Sharp Cheddar Cheese
1 cup
Shredded Sharp Cheddar Cheese
Pepper Jack Cheese
2 cups
Shredded Pepper Jack Cheese
Cotija Cheese
1/2 cup
Crumbled Cotija Cheese
or Crumbled Feta Cheese
Nutrition Per Serving
VIEW ALL
Calories
377
Fat
32.4 g
Protein
10.8 g
Carbs
11.0 g
Add to plan
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Smoked Mexican Street Corn Dip
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author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/

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 InstructionsHide images
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 Pepper (1/2 cup), Red Onion (1/4 cup), Scallion (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!
step 12 Serve hot with lots of crispy tortilla chips for scooping. Enjoy!
Tags
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Appetizers
Gluten-Free
Grill
Shellfish-Free
Vegetarian
Mexican
Summer
Vegetables
Spreads & Dips
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