Smoked Street Corn Dip Recipe
Introduction
Smoked Street Corn Dip is a flavorful twist on a classic party favorite. Combining smoky, sweet corn with creamy cheese and spices, it’s perfect for gatherings or a tasty snack. Easy to make and always a crowd-pleaser.
Ingredients
- 4 cups smoked corn kernels
- 8 oz cream cheese, softened
- 1/2 cup mayo
- 1 cup shredded cheese (such as Monterey Jack or cheddar)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Step 1: Prepare your smoker and smoke the corn kernels until they develop a nice smoky flavor, about 15–20 minutes. If you don’t have a smoker, you can lightly char fresh corn on a grill or stovetop pan.
- Step 2: In a mixing bowl, combine the smoked corn with softened cream cheese, mayo, shredded cheese, chili powder, garlic powder, salt, and pepper. Stir well until everything is evenly mixed.
- Step 3: Transfer the mixture to an oven-safe dish and bake at 350°F (175°C) for about 15 minutes, or until the dip is hot and bubbly.
- Step 4: Serve warm with tortilla chips, crackers, or fresh vegetables.
Tips & Variations
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the dip mixture.
- Swap out the shredded cheese for a Mexican blend or crumbled cotija for authentic street corn flavor.
- If you don’t have a smoker, grilling the corn until slightly charred adds delicious smokiness.
Storage
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through, stirring occasionally for even heating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the dip mixture a day in advance and refrigerate it. When ready to serve, bake until hot and bubbly.
What can I serve with smoked street corn dip?
This dip pairs well with tortilla chips, pita chips, crackers, or fresh vegetable sticks like cucumber and bell peppers.
PrintSmoked Street Corn Dip Recipe
This Smoked Street Corn Dip is a deliciously creamy and smoky appetizer that captures the essence of Mexican street corn in a convenient dip form. Featuring smoked corn blended with cream cheese, mayo, and a blend of cheeses and spices, it’s perfect for parties, game days, or casual get-togethers. The smoky flavor elevates the traditional corn dip, making it a crowd-pleaser that’s rich, flavorful, and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: About 6–8 servings 1x
- Category: Appetizer
- Method: Smoking and Baking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Ingredients
- 4 cups fresh corn kernels (about 5–6 ears of corn)
- 4 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro for garnish
Instructions
- Prepare the Corn: Preheat your grill or smoker to medium-high heat. Remove the corn kernels from the cobs and spread them out on a grill-safe pan or aluminum foil. Smoke the corn for about 15-20 minutes, stirring occasionally, until it is slightly charred and infused with smoky flavor.
- Mix the Dip Base: In a large mixing bowl, combine the softened cream cheese and mayonnaise until smooth and creamy. Add in the shredded cheddar and crumbled cotija cheese, stirring well to incorporate the cheeses evenly.
- Add Spices and Lime: Stir in the chili powder, smoked paprika, garlic powder, cayenne pepper, lime juice, salt, and black pepper. Adjust seasoning according to your taste preferences.
- Combine Smoked Corn: Fold the smoked corn kernels into the cheese mixture until thoroughly combined.
- Heat the Dip: Transfer the dip mixture to an oven-safe dish or cast iron skillet. Bake at 350°F (175°C) for about 20 minutes or until the dip is heated through and bubbly on the edges.
- Garnish and Serve: Remove from the oven and sprinkle with chopped fresh cilantro. Serve warm with tortilla chips, sliced baguette, or fresh vegetables for dipping.
Notes
- You can use frozen corn if fresh corn is not available. Thaw and pat dry before smoking.
- For a vegetarian version, ensure the cheeses used are not made with animal-derived rennet.
- If you don’t have a smoker, use a grill with wood chips for smoking or roast the corn in a skillet for slightly smoky flavor.
- Adjust the heat level by varying the amount of cayenne pepper according to your preference.
- Leftover dip can be refrigerated in an airtight container for up to 3 days and reheated gently before serving.
Keywords: smoked corn dip, street corn dip, Mexican dip, appetizer, party dip, cheesy corn dip, smoky dip
