Smoked Street Corn Dip Recipe
If you could sum up summer in a dish, this Smoked Street Corn Dip would be it: bold, zesty, creamy, and kissed by smoke! Imagine all the things you love about Mexican street corn, but even richer and more shareable—perfect for backyard gatherings or anytime you want to wow your friends with something unexpected. The blend of sweet corn, fiery chili, Tajin, cooling sour cream, tangy green chiles, and loads of melty cheese truly hits every happy note on your taste buds. If you’ve never tried a dip that mingles smoky flavor with the comfort of creamy, cheesy corn, you are in for a treat!
Ingredients You’ll Need
This Smoked Street Corn Dip comes together with ingredients that are easy to find, but when combined, become absolutely irresistible. Each component plays a starring role, enhancing the dip’s bold flavor, dreamy creaminess, and signature kick.
- Corn (4 cans, 14 oz each): Drained sweet corn is the backbone, offering crunch and bursts of sweetness that soak up the smoky flavor.
- Green chiles (1 can, 4 oz): These bring a subtle heat and tang that really wakes up every bite.
- Cream cheese (8 oz block): The key to a luxuriously rich, creamy base that holds everything together.
- Sour cream (1 cup): Adds a cool tang and smoothness, balancing the spices perfectly.
- Mayonnaise (1 cup): Layered in for extra creaminess and a hint of richness.
- Shredded cheese of choice (3 cups): Mexican blend melts like a dream, creating that irresistible stretchy cheese pull.
- Chili powder (2 1/2 tbsp, plus more for topping): Infuses deep flavor and color, echoing classic street corn vibes.
- Tajin seasoning (1 1/2 tbsp): Gives you that tangy-lime spice that’s instantly recognizable in street corn.
- Garlic powder (2 tsp): Adds a gentle, aromatic depth—don’t skip it!
- Kosher salt and pepper: Essential for rounding out all those vibrant flavors.
- Hot sauce (a few dashes): Customizable for your spice preference, it adds just the right pop.
- Cilantro (1 bunch, chopped): Fresh and herby, a must for finishing this dip with flair.
- Tortilla chips or Fritos Scoops: Your crunchy, salty vessels for scooping up every last bit.
How to Make Smoked Street Corn Dip
Step 1: Load Up the Pan
Start by grabbing a 9×13 casserole dish or a sturdy foil pan—no need to stir yet! Add the drained corn, green chiles, cream cheese, sour cream, mayo, two cups of the shredded cheese, chili powder, Tajin, garlic powder, a good pinch of kosher salt and pepper, and a few dashes of your favorite hot sauce straight into the pan. Keeping everything layered means the smoke will swirl through as it heats, mellowing those bold flavors together naturally.
Step 2: Time to Smoke
Set your smoker or pellet grill to 225 degrees, letting it preheat while your pan gets happy in the kitchen. Place the casserole dish directly onto the grill grate, close the lid, and let the magic happen. Smoke the dip for 2 to 2 1/2 hours, making sure to give everything a nice stir a few times during the cook. This lets the creamy base soak up as much smoky flavor as possible—and trust me, the aroma alone is worth the wait!
Step 3: Finish with Flair
Once the mixture is bubbling and perfectly blended, stir in most of the chopped cilantro for a fresh finish. Scatter the remaining cup of shredded cheese across the top and leave the dip on the smoker just until melted and glorious. Right before serving, sprinkle over a pinch more chili powder and the rest of the cilantro. Serve piping hot with crunchy chips—it’s a showstopper every time!
How to Serve Smoked Street Corn Dip
Garnishes
Garnishing is your secret weapon for making this Smoked Street Corn Dip extra special. I love adding a final flurry of chili powder and a handful of fresh cilantro as a bright, leafy contrast. If you want to get fancy, crumble a bit of cotija cheese or squeeze some fresh lime juice over the top for even more street corn flair. These little touches not only make the dip beautiful, but they also layer in fresh flavor.
Side Dishes
While the dip stands proudly on its own, it’s a hit alongside other backyard favorites. Try serving it with a platter of crisp veggie sticks, grilled meats, or even a smoky black bean salad. The contrast of vibrant veggies and hearty flavors makes every bite of Smoked Street Corn Dip taste even better and brings the whole spread together.
Creative Ways to Present
This dip has party trick potential! Try spooning it into small mason jars or ramekins for individual servings—perfect for tailgates or picnics. For an extra fun twist, scoop some into mini taco shells or layer it on top of nachos for a decadent, cheesy appetizer. However you serve it, the warm, smoky aroma is guaranteed to steal the show.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, scoop them into an airtight container once the dip has cooled. It’ll keep well in the refrigerator for up to four days. The flavors even deepen a bit overnight, making this Smoked Street Corn Dip a sensational snack the next day.
Freezing
Freezing is totally doable! Just portion the completely cooled dip into freezer-safe containers or zip-top bags. It’ll last for up to two months. Thaw it overnight in the fridge before reheating; note that the texture may turn a little softer, but a quick stir will bring it right back.
Reheating
To revive leftover Smoked Street Corn Dip, simply spoon it into a baking dish and warm it in a 350-degree oven until hot and bubbly, about 15 minutes. If you’re in a hurry, it also microwaves beautifully—just cover and heat in quick intervals, giving it a good stir in between. Don’t forget a new sprinkle of cilantro to freshen things up!
FAQs
Can I use fresh or frozen corn instead of canned?
Absolutely! Fresh or thawed frozen corn works beautifully—just be sure to drain off any excess moisture before adding to the pan. The sweetness of fresh corn especially shines when kissed by smoke.
What if I don’t have a smoker?
No worries! You can make this in your oven at 225 degrees for a similar effect—though you’ll miss a bit of that signature smoky flavor. For a hint of smoke, stir in a dash of smoked paprika or a spoonful of chipotle adobo sauce.
Can I make Smoked Street Corn Dip ahead of time?
Yes! You can assemble everything in the dish ahead of time and store it covered in the fridge for a day before smoking. When it’s time to party, just pop it on the smoker and enjoy.
Is this recipe spicy?
The dip has a gentle warmth from the chili powder, Tajin, and green chiles, but it’s not overpowering. Add more hot sauce or an extra sprinkle of chili powder at the end if you love things fiery.
What cheese works best for Smoked Street Corn Dip?
While Mexican blend is classic for its easy melt and flavor, feel free to experiment—pepper jack, cheddar, Monterey Jack, or even a bit of smoked gouda all taste amazing in this dip.
Final Thoughts
If you’re searching for a sure-fire crowd-pleaser, look no further than Smoked Street Corn Dip. Each bite is packed with sunshine, sizzle, and all the best flavors of summer street food. Fire up the smoker, gather your favorite people, and get ready for a dip that will disappear faster than you can scoop it up with a chip!
Print
Smoked Street Corn Dip Recipe
- Total Time: 2 hours 45 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Smoked Street Corn Dip is a creamy, smoky, and flavorful dip that combines the goodness of corn, green chiles, and a blend of cheeses. Perfect for parties or gatherings, this crowd-pleasing dip will surely be a hit!
Ingredients
Corn Mixture:
- 4 14 ounce cans corn (drained)
- 1 4 ounce can green chiles
- 1 8 ounce block cream cheese
- 1 cup sour cream
- 1 cup mayo
- 2 cups shredded cheese of choice
- 2 1/2 tablespoons chili powder
- 1 1/2 tablespoons Tajin seasoning
- 2 teaspoons garlic powder
- Kosher salt, pepper, hot sauce of choice to taste
Additional Ingredients:
- 1 bunch cilantro (chopped)
- Tortilla chips or Fritos Scoops for dipping
Instructions
- Corn Mixture: Put the corn, green chiles, cream cheese, sour cream, mayo, 2 cups of shredded cheese, chili powder, Tajin, garlic powder, salt, pepper, and hot sauce in a 9×13 casserole dish. Do not stir.
- Smoking: Set the smoker or pellet grill to 225 degrees. Place the casserole dish on the grill grate for 2 to 2 1/2 hours, stirring occasionally.
- Final Touches: Stir in most of the cilantro. Top with the remaining cheese and continue smoking until melted. Sprinkle extra chili powder and cilantro over the top. Serve with tortilla chips or Fritos Scoops for dipping.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Appetizer
- Method: Smoking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 590mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 50mg
Keywords: Smoked Street Corn Dip, Corn Dip Recipe, Smoked Dip, Mexican Street Corn Dip
