Description
This Smoked Mexican Street Corn Dip is a smoky, creamy, and spicy appetizer inspired by the flavors of elote, the popular Mexican street corn. It combines charred corn kernels with Mexican crema, cheeses, and a blend of spices, creating a perfect dip to serve with tortilla chips or fresh veggies. Ready in just 20 minutes, it’s an easy crowd-pleaser that delivers all the vibrant tastes of Mexican street food in every bite.
Ingredients
Scale
Corn
- 4 cups fresh or frozen corn kernels
Dairy and Creams
- 1 cup Mexican crema or sour cream
- 1/2 cup mayonnaise
- 1 cup crumbled Cotija cheese (or feta)
- 1/2 cup shredded mozzarella or Monterey Jack cheese
Vegetables and Herbs
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
Spices and Seasonings
- 1 tablespoon fresh lime juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
Serving
- Tortilla chips or sliced veggies, for serving
Instructions
- Prepare the Corn: If using fresh corn, grill or roast the corn on the cob until it is lightly charred to develop smoky flavor, then carefully cut the kernels off the cob. For frozen corn, thaw fully and pat dry to remove excess moisture.
- Cook the Corn: Heat a large skillet over medium heat, add the corn kernels, and cook for 5-7 minutes, stirring occasionally. This browning step enhances the corn’s natural sweetness and adds a smoky, slightly charred flavor to the dip base.
- Mix the Cream Base: In a large bowl, combine the Mexican crema (or sour cream), mayonnaise, fresh lime juice, smoked paprika, chili powder, ground cumin, minced garlic, and finely chopped jalapeño. Stir well until the mixture is smooth and uniformly blended.
- Combine All Ingredients: Add the cooked corn, crumbled Cotija cheese, shredded mozzarella (or Monterey Jack), chopped cilantro, salt, and black pepper to the cream mixture. Mix everything thoroughly until all ingredients are evenly incorporated.
- Garnish and Serve: Transfer the prepared dip into a serving bowl. Garnish with extra crumbled Cotija cheese, additional fresh cilantro, and a light sprinkle of smoked paprika if desired to enhance presentation and flavor.
- Serving Suggestions: Serve the dip warm or at room temperature alongside tortilla chips, sliced bell peppers, or cucumber rounds for dipping. This versatile dish works great as an appetizer or party snack.
Notes
- For a spicier dip, do not remove seeds from the jalapeño or add extra cayenne pepper.
- Fresh corn will provide the best flavor, but frozen corn cooked properly also works well.
- You can prepare the dip a few hours ahead of time and refrigerate; bring to room temperature before serving.
- Substitute Cotija cheese with feta if unavailable, but Cotija maintains the traditional flavor profile.
- Optional: For extra smokiness, use a smoked sea salt or add a dash of chipotle powder instead of cayenne.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
