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Smoked Mexican Street Corn Dip Recipe

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4.1 from 79 reviews

A creamy, smoky Mexican street corn dip that combines charred corn, spicy jalapeños, tangy lime, and a blend of cheeses baked to bubbly perfection. Perfect for parties and casual snacking with tortilla chips.

  • Total Time: 40 minutes
  • Yield: 6-8 servings

Ingredients

Corn and Vegetables

  • 4 cups Fresh or Frozen Corn Kernels (if frozen, thawed and drained)
  • 2 Jalapeños, finely chopped, seeds removed for less heat
  • 1/4 cup Fresh Cilantro, finely chopped, plus extra for garnish

Dairy and Sauces

  • 1/2 cup Mayonnaise, room temperature
  • 1/2 cup Sour Cream, room temperature
  • 1/2 cup Cotija Cheese, crumbled
  • 1 cup Mexican Blend Cheese, shredded, divided
  • 2 tbsp Butter

Spices and Flavorings

  • 1 tsp Smoked Paprika
  • 1/2 tsp Chili Powder
  • 1/2 tsp Garlic Powder
  • 2 tbsp Lime Juice, freshly squeezed

Serving

  • Tortilla Chips, for serving

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip later.
  2. Char the corn: In a large skillet over medium heat, melt 2 tablespoons of butter until foaming. Add the corn kernels and cook, stirring occasionally, until the corn develops light char spots, about 6–8 minutes. This step adds a smoky depth to the flavor.
  3. Cool the corn: Remove the skillet from the heat and let the charred corn cool slightly for 2–3 minutes.
  4. Make the creamy base: In a large mixing bowl, combine the mayonnaise, sour cream, and freshly squeezed lime juice. Stir until the mixture is smooth and well blended.
  5. Add cheeses: Fold in the crumbled cotija cheese and half of the shredded Mexican blend cheese into the creamy mixture, stirring to combine evenly.
  6. Combine remaining ingredients: Gently fold in the charred corn, finely chopped jalapeños, and chopped cilantro until all ingredients are evenly distributed within the dip.
  7. Season the dip: Sprinkle in the garlic powder, smoked paprika, and chili powder. Mix well and taste; add salt if desired to enhance the flavors.
  8. Prepare for baking: Transfer the prepared mixture into a baking dish and spread it out evenly. Sprinkle the remaining shredded Mexican blend cheese evenly over the top to create a cheesy crust.
  9. Bake the dip: Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the top is melted, bubbly, and golden brown.
  10. Serve: Remove the dip from the oven and let it cool for 3–5 minutes. Garnish with extra cilantro and a squeeze of lime juice. Serve warm with tortilla chips for dipping.

Notes

  • If using frozen corn, ensure it is fully thawed and drained to avoid excess moisture in the dip.
  • For a milder dip, remove jalapeño seeds before chopping.
  • You can substitute the Mexican blend cheese with a mixture of cheddar, Monterey Jack, and queso fresco if desired.
  • To add extra smoky flavor, consider using a smoked cheddar or adding a touch more smoked paprika.
  • This dip can be made ahead and baked just before serving; store covered in the refrigerator for up to 2 days.
  • Serve with sturdy tortilla chips or vegetable sticks for dipping.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://flavorhug.com/smoked-mexican-street-corn-dip-recipe/