Smoked Street Corn Dip with Chipotle Heat and Cotija Crumble
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If you’ve ever had Mexican street corn fresh off the grill, you know the magic — sweet corn kissed by smoke, creamy cheese, a squeeze of lime, and a little heat to keep things interesting.
Now take all that flavor and turn it into a bubbling, smoky dip that steals the show at any cookout. That’s this Smoked Street Corn Dip — bold, cheesy, and made for dipping chips straight off the smoker.
The trick is giving it time to soak up that smoky flavor while staying rich and melty inside. Once it hits the grill, your backyard will smell like a street vendor parked at a BBQ pit.
Ingredients
- 24 oz cream cheese, softened
- 2 lb bag frozen corn, thawed or fresh off the cob
- 1 tbsp garlic, minced
- 0.5 cup sour cream
- 1 juice of a lime
- 1 bunch fresh cilantro, chopped (reserve a little for garnish)
- 16 oz shredded Pepper Jack cheese
- 0.5 cup mayo
- 1 tbsp Tajín seasoning
- 1 tbsp Dan-O’s chipotle seasoning
- 1 tsp smoked paprkia
- Cotija or feta cheese, crumbled for topping
Instructions
- Preheat & PrepFire up your smoker to 225°F. Lightly oil a cast-iron skillet or grill-safe pan.
- Mix the BaseIn a large bowl, combine softened cream cheese, sour cream, mayo (if using), lime juice, garlic, cilantro, and seasonings. Stir in the corn and Pepper Jack cheese until evenly mixed.
- Smoke ItPour mixture into the skillet, smooth the top, and place it in the smoker. Smoke for 2 to 2½ hours, stirring halfway through to mix in that smoky flavor.
- Finish & ServeWhen hot and bubbly, top with extra chipotle seasoning and a generous layer of Cotija cheese. Garnish with fresh cilantro.
- EnjoyServe warm with tortilla chips, toasted baguette slices, or fresh veggies.
Pro Tip
- Want extra char? Mix in some fire-roasted corn or a few diced jalapeños.