Smoked Mexican Street Corn Dip
Creamy, smoky, and downright addictive, this Smoked Mexican Street Corn Dip blends juicy charred corn with tangy cotija, a silky mayo-sour cream base, and a hint of lime and smoked paprika.
Servings: 8 servings
Equipment
- Skillet
- Mixing Bowl
- Oven-safe Baking Dish
Ingredients
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.
Instructions
- Preheat oven to 375°F (190°C). If using frozen corn, ensure it is fully thawed and well-drained.
- In a large skillet over medium heat, melt 2 tablespoons butter until foaming. Add corn and cook, stirring occasionally, until kernels develop light char spots, about 6–8 minutes.
- Remove corn from heat and let cool slightly for 2–3 minutes.
- In a large mixing bowl, combine mayonnaise, sour cream, and lime juice. Stir until smooth.
- Add cotija cheese and half of the shredded Mexican blend cheese to the creamy mixture. Stir to incorporate.
- Fold in the cooked corn, jalapeños, and cilantro until evenly distributed.
- Season with garlic powder, smoked paprika, and chili powder. Taste and add salt if needed.
- Transfer mixture to a baking dish and spread evenly. Sprinkle the remaining shredded Mexican blend cheese over the top.
- Bake for 15–20 minutes until the top is melted, bubbly, and golden.
- Remove from oven, let cool for 3–5 minutes, garnish with cilantro and lime, and serve warm with tortilla chips.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10–12 minutes or microwave individual portions for 60–90 seconds.