Smoked Mexican Street Corn Dip
A smoky, creamy, and zesty dip inspired by classic Mexican street corn, combining grilled corn, smoky spices, tangy crema, and melty cheese for an irresistible crowd-pleaser perfect for parties and gatherings.
Ingredients
- 4 cups fresh or frozen corn kernels
- 1 cup Mexican crema or sour cream
- 1/2 cup mayonnaise
- 1 cup crumbled Cotija cheese or feta
- 1/2 cup shredded mozzarella or Monterey Jack cheese
- 1 jalapeño seeded and finely chopped
- 2 cloves garlic minced
- 1 tablespoon fresh lime juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper optional, for heat
- 1/4 cup fresh cilantro chopped
- Salt and black pepper to taste
- Tortilla chips or sliced veggies for serving
Instructions
- If using fresh corn, grill or roast the corn on the cob until lightly charred, then cut the kernels off. For frozen corn, thaw and pat dry.
- In a large skillet over medium heat, add corn kernels and cook for 5-7 minutes, stirring occasionally, until corn is slightly browned and smoky.
- In a large bowl, combine the crema, mayonnaise, lime juice, smoked paprika, chili powder, cumin, garlic, and jalapeño. Stir well to combine.
- Add the cooked corn, Cotija cheese, mozzarella (or Monterey Jack), cilantro, salt, and pepper. Mix until evenly combined.
- Transfer the dip to a serving bowl and garnish with additional Cotija cheese, cilantro, and a sprinkle of smoked paprika if desired.
- Serve warm or at room temperature with tortilla chips, sliced bell peppers, or cucumber rounds.
Notes
- Substitute Cotija cheese with feta if needed.
- For a creamier dip, add extra mayonnaise or crema.
- Adjust heat by including jalapeño seeds or more cayenne pepper.
- Optional addition of cooked bacon or chorizo for smoky meat flavor.
- Use Greek yogurt instead of mayo and sour cream for a lighter version.
- Store leftovers in an airtight container in the fridge up to 3 days.
- Reheat gently or serve at room temperature.