Name: Smoked Mexican Street Corn Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 cups Fresh or Frozen Corn Kernels (If frozen, thawed and drained.); 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 Jalapeños (Finely chopped, seeds removed for less heat.); 1/4 cup Fresh Cilantro (Finely chopped, plus extra for garnish.); 1 tsp Smoked Paprika; 1/2 tsp Chili Powder; 2 tbsp Lime Juice (Freshly squeezed.); 2 tbsp Butter; 1/2 tsp Garlic Powder; Tortilla Chips (For serving.)

Jump to Recipe

Creamy, smoky, and downright addictive, this Smoked Mexican Street Corn Dip is the kind of appetizer that disappears faster than you can say queso. It blends juicy charred corn with tangy cotija, a silky mayo-sour cream base, and a hint of lime and smoked paprika for that irresistible bright-and-smoky balance. Fun fact: elotes (Mexican street corn) originally gained popularity as a convenient street food in Mexico City, and today its flavors show up in salads, pastas, and dips alike — it’s a versatile favorite. If you like riffs on classic street corn, try this spin on our Mexican Street Corn Pasta Salad for a heartier, shareable option. Simple to prepare, family-friendly, and perfect for parties, this dip will quickly become a crowd-pleaser. Get excited — you’re about to serve the best game-day or weeknight snack around.

What is Smoked Mexican Street Corn Dip?

What’s in a name? Smoked Mexican Street Corn Dip borrows the bold flavors of elotes — grilled or charred corn, tangy cheese, lime, and spicy heat — but turns them into a scoopable party dip. Curious where the “smoked” comes from? Think charred kernels and smoked paprika layered into creamy goodness — it’s like a campfire and a taquería had a tasty meeting. Is it a dip or a tribute to summer? Both. And as the old saying goes, “the way to a man’s heart is through his stomach.” Try this and you might win over everyone at the table. Ready to make it? Let’s go.

Why You’ll Love This

Creamy, smoky, charred corn is the star: The combination of mayo, sour cream, cotija, and a touch of melted butter creates a luxuriously creamy base that perfectly carries the smoky, slightly sweet corn.
Budget-friendly entertainer: Making this at home costs far less than ordering restaurant-style dips, and a single batch serves a crowd. Leftovers can be repurposed for tacos or as a baked potato topping.
Flavor-packed toppings: Fresh cilantro, a squeeze of lime, and the contrast of cotija and melty Mexican blend cheese elevate simple ingredients into something unforgettable.

If you love layered, flavorful dishes you might also enjoy our Mexican Street Corn Potato Salad which shares many of the same flavors but in a cool, hearty salad format. Make it for gatherings or weeknight snacking — you’ll be glad you did.

How to Make:

Quick Overview

This recipe is straightforward: char or lightly smoke corn, mix with a creamy, tangy base, bake until bubbly, and garnish. Preparation is simple and hands-off once the corn is cooked. You’ll get a creamy texture, slightly crisp top cheese, and smoky undertones that pair beautifully with bright lime and cilantro. Prep time is about 10 minutes, cook time 15 to 20 minutes; total time around 30 minutes.

Ingredients

4 cups fresh or frozen corn kernels, if frozen thawed and drained
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 jalapeños, finely chopped, seeds removed for less heat
1/4 cup fresh cilantro, finely chopped, plus extra for garnish
1 tsp smoked paprika
1/2 tsp chili powder
2 tbsp lime juice, freshly squeezed
2 tbsp butter
1/2 tsp garlic powder
Tortilla chips for serving

Directions

Preheat oven to 375°F (190°C). If using frozen corn, make sure it is fully thawed and well-drained so the dip isn’t watery.
In a large skillet over medium heat, melt 2 tablespoons butter until foaming. Add 4 cups corn and cook, stirring occasionally, until kernels develop light char spots and begin to brown, about 6–8 minutes. If you want extra smoke, use a grill or smoker for the corn before proceeding.
Remove corn from heat and let cool slightly for 2–3 minutes.
In a large mixing bowl combine 1/2 cup mayonnaise, 1/2 cup sour cream, and 2 tablespoons lime juice. Stir until smooth and well combined.
Add 1/2 cup crumbled cotija cheese and half (1/2 cup) of the shredded Mexican blend cheese to the creamy mixture. Stir to incorporate.
Fold the cooked corn, 2 finely chopped jalapeños, and 1/4 cup chopped cilantro into the cheese mixture until evenly distributed.
Season with 1/2 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1/2 teaspoon chili powder. Taste and add a pinch of salt if needed.
Transfer mixture to a 9-inch cast-iron skillet or an oven-safe baking dish and spread evenly. Sprinkle the remaining 1/2 cup shredded Mexican blend cheese evenly over the top.
Bake in the preheated oven for 15–20 minutes, until the top is melted, bubbly, and golden in spots.
Remove from oven and let cool for 3–5 minutes. Garnish with extra cilantro and a squeeze of lime. Serve warm with tortilla chips or crunchy vegetables.

Smoked Mexican Street Corn Dip

What to Serve With

Pair this dip with sturdy tortilla chips, pita chips, or sliced baguette for scooping. For a full spread, serve alongside fresh pico de gallo, guacamole, and pickled jalapeños. A crisp green salad or grilled chicken skewers balance the richness. Drinks that pair well include a cold Mexican lager, margaritas, or a tart hibiscus iced tea to cut through the creaminess.

Top Tips for Perfecting

Char the corn well: Slight charring adds sweet, smoky depth. Use a hot skillet, grill, or broiler for best results.
Cheese tweaks: Swap cotija for queso fresco if needed, but cotija gives the best salty tang. Use a sharp cheddar/Monterey Jack blend if you don’t have a Mexican blend.
Control the heat: Leave seeds in one jalapeño for more kick or remove both for milder flavor.
No cast iron? Use an oven-safe ceramic or glass dish and watch bake time closely — it may vary by material.
Avoid watery dip: Drain thawed corn thoroughly and gently pat with paper towels if needed.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10–12 minutes until warmed through and bubbly, or microwave individual portions for about 60–90 seconds.

Freezing: Freezing isn’t recommended for best texture, as dairy can separate. If necessary, freeze in a tightly sealed container for up to 1 month and thaw overnight in the refrigerator before reheating.

Shelf life: Best enjoyed fresh, but safely refrigerated for up to 3 days.

Reheating method: For the best texture, reheat in the oven to restore the golden top. Microwaving is quicker but may soften the cheese topping.

FAQs

Can I use canned corn instead of fresh or frozen?
Yes, you can use canned corn. Drain it very well and pat dry to avoid excess moisture. Sauté in butter to get a bit of char for flavor.

Is there a dairy-free version?
You can substitute dairy with vegan mayo, a plant-based sour cream, and a dairy-free shredded cheese. Texture and flavor will differ but it will still be tasty.

Can I make this ahead of time?
You can mix the corn and creamy base a few hours ahead and refrigerate, then bake just before serving. This helps the flavors meld but don’t assemble the cheese topping until ready to bake.

How spicy is this dip and can I make it milder?
This dip can be mild to medium depending on the jalapeños and how much you use. Remove seeds and membranes to reduce heat or substitute with a mild pepper.

What else can I do with leftovers?
Leftover dip makes a great filling for tacos, a topping for baked potatoes, or a creamy mix-in for scrambled eggs or quesadillas.

Conclusion

This Smoked Mexican Street Corn Dip is a reliable showstopper — easy to make, budget-friendly, and packed with layered flavor that appeals to families and crowds alike. It’s creamy, smoky, and bright, and it proves that simple ingredients can produce unforgettable results. If you want to explore similar viral recipes and learn a few smoking techniques, check out Smoked Street Corn Dip (Viral TikTok Recipe) – 4 Sons ‘R’ Us for inspiration and variations. Try this dip at your next gathering and watch it disappear — then come back and tell me how it went.