Smoked Street Corn Dip Recipe
Introduction
This Smoked Street Corn Dip brings the smoky, tangy flavors of traditional street corn into a creamy, crowd-pleasing appetizer. It’s perfect for game days, parties, or anytime you want a deliciously easy dip with bold flavor.
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1 cup shredded cheese (cheddar or Mexican blend works well)
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish (optional)
Instructions
- Step 1: Preheat your smoker to 225°F (107°C). Spread the corn kernels in a single layer on a foil-lined tray and smoke them for about 45 minutes, stirring halfway through, until the corn is tender and has a smoky flavor.
- Step 2: In a mixing bowl, combine the softened cream cheese, mayonnaise, shredded cheese, smoked paprika, chili powder, garlic powder, salt, and pepper. Stir until smooth and well blended.
- Step 3: Fold the smoked corn into the cheese mixture until evenly distributed.
- Step 4: Transfer the mixture to an oven-safe dish and bake at 350°F (175°C) for 15–20 minutes or until the dip is hot and bubbly.
- Step 5: Remove from oven and garnish with fresh cilantro and a squeeze of lime juice if desired. Serve warm with tortilla chips or fresh vegetables.
Tips & Variations
- For a spicier kick, add diced jalapeños or a dash of cayenne pepper to the dip.
- If you don’t have a smoker, you can char the corn under a broiler or on a grill for a similar smoky flavor.
- Use pepper jack cheese to add a little extra spice and creaminess.
- Add a squeeze of lime juice to the mixture before baking for added brightness.
Storage
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, stirring occasionally to maintain creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned corn instead of fresh or frozen?
Yes, you can use canned corn. Drain it well and consider roasting or grilling it briefly to add some smoky flavor since canned corn lacks natural smokiness.
What can I serve with this dip?
This dip pairs wonderfully with tortilla chips, crackers, sliced vegetables like bell peppers and cucumbers, or even as a topping for grilled meats or tacos.
PrintSmoked Street Corn Dip Recipe
Smoked Street Corn Dip is a flavorful and creamy appetizer that combines the sweetness of smoked corn with rich cream cheese, mayo, and melted cheese, all seasoned with a blend of spices. This crowd-pleasing dip is perfect for parties or game day, served warm and bubbly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Category: Appetizer
- Method: Smoking and Baking
- Cuisine: American
Ingredients
Street Corn Dip Ingredients
- 4 cups fresh corn kernels (about 4–5 ears of corn)
- 8 oz cream cheese, softened
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Smoke the Corn. Preheat your smoker to 225°F (107°C). Place fresh corn kernels on a baking sheet or in a smoker-safe pan and smoke them for about 30 minutes, or until the corn is tender and infused with a smoky flavor.
- Prepare the Dip Base. In a large mixing bowl, combine the softened cream cheese and mayonnaise until smooth and creamy.
- Mix Ingredients. Add the smoked corn kernels, shredded cheddar cheese, smoked paprika, chili powder, garlic powder, lime juice, and chopped cilantro (if using) to the bowl. Stir until all the ingredients are well combined. Season with salt and black pepper to taste.
- Heat the Dip. Transfer the mixture to an oven-safe dish or skillet. Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until the dip is hot and bubbly and the cheese is melted. Alternatively, you can heat it on the stovetop over low heat, stirring often until bubbly.
- Serve Warm. Remove from heat and serve immediately with tortilla chips, crackers, or fresh veggies for dipping.
Notes
- You can substitute frozen corn if fresh corn is not available; thaw before smoking.
- For extra heat, add diced jalapeños or a dash of hot sauce to the mix.
- Leftover dip can be refrigerated for up to 3 days and reheated before serving.
- If you don’t have a smoker, you can roast the corn in the oven at 400°F (204°C) until slightly charred for a similar smoky effect.
Keywords: smoked corn dip, street corn dip, creamy corn dip, party appetizer, game day dip
