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Smoked Street Corn Dip Recipe

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★★★★★

4.6 from 337 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. Combine Smoked Corn: Fold the smoked corn kernels into the cheese mixture until thoroughly combined.
  5. 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.
  6. 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

Find it online: https://cookwithyana.com/smoked-street-corn-dip-recipe-2/