Smoked Mexican Street Corn Dip

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Smoked Mexican Street Corn Dip (Elote Dip)

Introduction

Smoked Mexican Street Corn Dip is a vibrant, indulgent, and creamy take on elote — the famous grilled Mexican street corn. This dip brings together charred sweet corn, rich cheeses, zesty lime, smoky spices, and creamy elements, all wrapped in a blanket of bold flavors with a kiss of smoke. Whether served at backyard BBQs, game nights, or festive gatherings, this dip becomes an instant crowd favorite.

History of Elote

“Elote” comes from the Nahuatl word elotl, meaning “tender cob.” Traditionally, it’s corn on the cob grilled over an open flame, slathered in mayonnaise or crema, dusted with chili powder, lime, and crumbled Cotija cheese. It’s a staple of Mexican street food culture — loved for its irresistible mix of creamy, smoky, tangy, and spicy. Turning this classic into a dip was a modern twist, making it easier to serve and enjoy in a communal setting, especially popular in Tex-Mex cuisine.

Ingredients (Large Party-Sized Batch)

For the dip (serves 10–12):

  • 6 cups fresh or frozen sweet corn (grilled or charred)
  • 1 cup mayonnaise
  • 1 cup sour cream or Mexican crema
  • 1 (8 oz) package cream cheese, softened
  • 2 cups shredded Monterey Jack cheese
  • 1 cup crumbled Cotija cheese (plus more for topping)
  • 1/2 cup chopped cilantro
  • 1/2 small red onion, finely diced
  • 2 cloves garlic, minced
  • Juice of 2 limes
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne (optional for heat)
  • Salt and pepper, to taste
  • 1/2 cup pickled jalapeños, chopped (optional)
  • Tortilla chips or grilled bread, for serving

Instructions

  1. Prepare the Corn:
    • Grill the corn over medium-high heat until charred on all sides. You can use a grill pan or smoker if fresh corn isn’t available. If using frozen corn, thaw and sauté in a dry skillet until browned and smoky.
  3. Make the Base:
    • In a large mixing bowl, beat the cream cheese, mayo, and sour cream until smooth.
  5. Mix the Dip:
    • Stir in the cheeses, grilled corn, red onion, garlic, cilantro, lime juice, jalapeños, and all spices. Mix well until fully combined.
  7. Smoke it (optional but highly recommended):
    • Preheat your smoker to 250°F. Place the dip in a cast iron skillet or baking dish and smoke for 30–45 minutes. This infuses the dip with deep, smoky flavor.
  9. Bake (if not smoking):
    • Preheat oven to 375°F. Bake the dip for 20–25 minutes or until bubbly and golden on top.
  11. Finish & Serve:
    • Top with extra Cotija, cilantro, and a sprinkle of chili powder. Serve hot with tortilla chips, pita, or veggies.

Method of Formation

This dip forms through a layering of textures and flavors:

  • Creaminess from mayo, crema, and cream cheese.
  • Smokiness and char from grilled corn.
  • Bold spice from chili powder, cumin, and paprika.
  • Sharp saltiness from Cotija.
  • Bright acidity from lime.
  • Herbaceous zing from cilantro.

When heated or smoked, the ingredients meld together into a golden, bubbling masterpiece.

Health & Nutritional Benefits (per 1/2 cup serving)

  • Calories: ~250
  • Protein: ~6g
  • Carbs: ~10g
  • Fat: ~20g
  • Calcium: High (thanks to cheese)
  • Vitamins: Contains Vitamin C (from lime and corn), and Vitamin A (from paprika)

While indulgent, it offers:

  • Antioxidants from spices like paprika and cumin.
  • Fiber and natural sweetness from corn.
  • Calcium and protein from cheese.

Make it lighter by subbing Greek yogurt for sour cream or using reduced-fat cheese.

Conclusion

Smoked Mexican Street Corn Dip is more than just a snack — it’s a sensory journey. It captures the joy of street food, the warmth of communal feasting, and the richness of smoky, spicy indulgence. It brings the heat, the heart, and a bit of heritage to your table.

The Lovers of the Dip

This dip is for:

  • The BBQ boss looking to impress the crowd.
  • The comfort food lover craving cheesy satisfaction.
  • The Mexican cuisine fan honoring the flavors of elote.
  • The smoker enthusiast wanting a new recipe for their smoker.
  • The late-night snacker with tortilla chips in hand and joy in heart.

Bonus Method: Cold Version (No-Bake Option)

Just mix all the ingredients, refrigerate for 1–2 hours, and serve as a cold dip. It’s fresh, crunchy, and great for hot days.

Let me know if you’d like:

  • A printable version
  • Variations (like bacon, chorizo, vegan)
  • A smaller or keto-friendly version
  • Or pairing ideas with drinks or main dishes

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