Smoked Mexican street corn dip is a creamy and flavorful dip inspired by the popular Mexican street food, elote (grilled corn on the cob). This dip combines the smokiness of roasted corn, the creaminess of cheeses and sour cream, the tanginess of Rotel, and the zesty kick of Tajin and cilantro.
Ingredients you'll need for this recipe.
Cream cheese
Fresh corn
Fire roasted rotel
Sour cream
Mayonnaise
Cilantro
Tajin
Pepper jack cheese
Cotija or queso fresco cheese
How to make smoked Mexican street corn dip.
Remove the husks from the corn and place them directly on your grill over medium hight heat. Flip them back and forth and continue to cook for about 10-15 minutes until roasted.
Once the corn is cooked through, remove the kernels off the cob by standing up each ear of corn and slicing down the sides with a knife.
Reserve a little bit of the roasted corn, cilantro, tajin and queso fresco for garnish and combine the rest of the ingredients in a foil pan or casserole dish.
No need to shred the cheese, use softened cream cheese or mix anything together yet. Just throw everything in the pan and then into the smoker.
Smoke at 250°F for an hour. After the hour, the cheeses should be soft and melted enough that you can stir everything together.
Give everything a good mix and continue to smoke for an additional hour. Remove the dip from the smoker and then garnish with the reserved queso fresco, roasted corn, cilantro, and tajin.
If you want, you can transfer the dip into another dish if you are concerned with presentation.
Sometimes, if I'm feeling fancy, I'll transfer it into a cast iron pan to serve with chips. Otherwise you can just use the foil pan and let everyone dive in!
No smoker no problem.
I really like the flavor the smoke provides for the dip but if you don't have a smoker, don't worry! Feel free to make this in your oven at 350°F until heated through, about 20-30 minutes.
You can also place the ingredients in your crock pot on low. Once everything is heated up, give it a good mix to combine and enjoy.
The crockpot will keep the dip warm for hours if needed. You may need to stir every so often if the cheese begins to harden on the edges.
Print
Smoked Mexican street corn dip
- Total Time: 2 hours 15 minutes
- Yield: 10-12 1x
Ingredients
- 4 ears of corn
- 2 10 oz cans of fire roasted rotel
- ¼ cup of mayonnaise
- ¼ cup sour cream
- ½ cup of cotija cheese or queso fresco
- 1 8 oz block of pepper jack cheese
- 2 blocks of cream cheese
- ¼ cup of chopped cilantro
- 3 tablespoons tajin
Instructions
- Shuck corn and roast on the grill at medium high heat flipping back and forth a few times until softened. (About 10-15 minutes)
- Remove the corn off the cob then reserve a little of the corn, tajin, cilantro and queso fresco for garnish. Combine the rest of the corn and all of the remaining ingredients into a foil pan or casserole dish. There is no need to mix everything together at this point.
- Smoke the dip at 250°F for an hour. The cheeses should all be soft and you can now mix everything together to thoroughly combine.
- Smoke the dip for another hour, and give it another good stir, then remove. Garnish the top of the dip with the reserved cilantro, roasted corn, queso fresco and tajin. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 2 hours
Michael West says
A friend just suggested I would enjoy NinjaQue.com Just getting into it and it's exactly what I like! Looking forward to delving deeper into the recipes!
Debra Imberi says
What is tajin
Jordan Hanger says
It's like chili powder with a hint of lime. You can find it in most grocery stores.
Cody M says
I make this for most potluck gatherings. It’s very easy and always a huge hit.
GrillMaster says
Hi! How many cans of corn and what ounce size would you suggest if you use canned corn instead of fresh corn of the cob? Thank you!
Jordan Hanger says
I would say 3-4 cups of corn
Smokin' says
Hi! We LOVE this recipe and have made it twice now! What size block of pepperjack cheese do you use, the 8 oz. block or the 16 oz. block? Just making sure we're using the right amount. Thank you!
Jordan Hanger says
Thanks so much! I use an 8 oz block. I just updated the ingredients list as well.
Dee says
Two questions for someone who needs exact directions. Lol. Do you drain the Rotel? How many cans of corn (14.5 oz. cans) do you suggest for those of us who don't grill? Thanks!
Jordan Hanger says
2 cans of corn, place it in the oven at 350 for about 30 minutes until cheese is melted and everything is warmed through.
Dee says
Hi! Do you drain the Rotel? Thanks!
Jordan Hanger says
Yes I would drain most of it.