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Smoked Mexican Street Corn Dip, creamy, and zesty dip inspired by classic Mexican street corn, perfect for parties and gatherings. This flavorful Zesty Appetizer combines grilled corn, smoky spices, tangy crema, and melty cheese for an irresistible crowd-pleaser.

Why You’ll Love Smoked Mexican Street Corn Dip

Smoked Mexican Street Corn Dip is a standout Zesty Appetizer:

Bold Flavors: Smoky corn and tangy cheese mimic street corn’s magic.
Quick and Easy: Ready in 20 minutes for last-minute gatherings.
Crowd-Pleaser: Disappears fast at parties or game nights.
Versatile: Pairs with chips, veggies, or even as a taco topping.
I make this Zesty Appetizer for every potluck, and it’s always a hit!

Ingredients for Smoked Mexican Street Corn Dip

Here’s what you’ll need for Smoked Mexican Street Corn Dip (serves 8):

4 cups fresh or frozen corn kernels
1 cup Mexican crema (or sour cream)
½ cup mayonnaise
1 cup crumbled Cotija cheese (or feta)
½ cup shredded mozzarella or Monterey Jack cheese
1 jalapeño, seeded and finely chopped
2 cloves garlic, minced
1 tbsp fresh lime juice
1 tsp smoked paprika
½ tsp chili powder
½ tsp ground cumin
¼ tsp cayenne pepper (optional, for heat)
¼ cup fresh cilantro, chopped
Salt and black pepper, to taste
Tortilla chips or sliced veggies, for serving

Ingredient Tips:

Corn: Freshly grilled for smokiness; frozen works if patted dry.
Cotija: Salty and crumbly; feta is a great substitute.
Crema: Adds tangy richness; sour cream works in a pinch.
Jalapeño: Remove seeds for mild flavor; keep for extra heat.
Spices: Adjust cayenne or paprika to taste for smokiness.

Directions for Smoked Mexican Street Corn Dip

Let’s whip up this delicious Smoked Mexican Street Corn Dip!

Prep Corn

If using fresh corn, I grill or roast 4 cups of corn on the cob until lightly charred, then cut off the kernels. For frozen corn, I thaw and pat dry.

Cook Corn

In a large skillet over medium heat, I cook the corn kernels for 5–7 minutes, stirring occasionally, until slightly browned and smoky.

Mix Base

In a large bowl, I combine 1 cup Mexican crema, ½ cup mayonnaise, 1 tbsp lime juice, 1 tsp smoked paprika, ½ tsp chili powder, ½ tsp cumin, 2 minced garlic cloves, and 1 chopped jalapeño, stirring until smooth.

Combine Ingredients

I add the cooked corn, 1 cup crumbled Cotija, ½ cup shredded mozzarella, ¼ cup chopped cilantro, and a pinch of salt and pepper, mixing until well combined.

Garnish and Serve

I transfer the dip to a serving bowl, garnishing with extra Cotija, cilantro, and a sprinkle of smoked paprika. I serve warm or at room temperature with tortilla chips or sliced veggies.

Nutrition

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: ~20 minutes
Servings: 8
Calories: ~190 kcal per serving
Macros per Serving: 15g carbs, 5g protein, 18g fat, 2g fiber

Variations for Smoked Mexican Street Corn Dip

Try these twists on Smoked Mexican Street Corn Dip:

Feta Swap: Use feta instead of Cotija for a tangy, salty kick.
Extra Creamy: Add ¼ cup more crema or mayonnaise for richer texture.
Spicy Boost: Keep jalapeño seeds or add ½ tsp extra cayenne.
Meaty Twist: Mix in ¼ cup cooked, crumbled chorizo or bacon.
Light Version: Substitute Greek yogurt for mayonnaise and crema.

Serving Ideas:

Serve with tortilla chips or veggies like bell peppers for a vibrant Zesty Appetizer.
Use as a topping for tacos or grilled meats for a flavor boost.
Pair with Layla Cooks’ Fish Tacos for a Mexican-inspired feast.
Offer with a cold margarita or iced tea for a party-perfect combo.

Storage

I store leftover Smoked Mexican Street Corn Dip in an airtight container in the fridge for up to 3 days, where the flavors deepen over time. To reheat, I warm gently in a microwave-safe dish for 30–60 seconds, stirring halfway, or serve at room temperature for convenience.

FAQs :

Can I use canned corn for this recipe?
Yes, canned corn works in a pinch. Just drain it well and pat dry before cooking to avoid excess moisture in the dip.

What if I don’t have Mexican crema?
You can substitute sour cream or a mix of sour cream and Greek yogurt for a similar tangy creaminess.

Can I make this dip ahead of time?
Absolutely. I recommend making it a few hours ahead and refrigerating it. Just bring it to room temperature or warm slightly before serving.

How spicy is this dip?
The heat level is mild to medium. I control the spice by adjusting or omitting the jalapeño and cayenne pepper to suit my taste.

What should I serve with this dip?
I like serving it with tortilla chips, sliced bell peppers, cucumber rounds, or even crunchy carrots for a colorful and tasty snack spread.

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Conclusion

This Smoked Mexican Street Corn Dip is one of my go-to recipes when I want to bring bold, smoky, and creamy flavors to the table quickly. It’s a guaranteed crowd-pleaser that’s perfect for summer parties, game days, or anytime I want a delicious snack. I love how simple it is to make yet packed with authentic Mexican street corn vibes—definitely a dip I keep coming back to!