Name: Smoked Mexican Street Corn Dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
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

A Smoked Mexican Street Corn Dip, creamy, and zesty dip inspired by classic Mexican street corn, perfect for parties and gatherings. This flavorful dip combines grilled corn, smoky spices, tangy crema, and melty cheese for an irresistible crowd-pleaser.

Why You’ll Love This Recipe

I love this dip because it captures all the vibrant flavors of Mexican street corn in a convenient, shareable form. The smokiness from the grilled corn and smoked paprika adds a deep, savory touch that pairs beautifully with the creamy texture of the crema and cheeses. It’s easy to make, comes together quickly, and always disappears fast at any party or casual get-together. Plus, it’s versatile enough to serve with tortilla chips or fresh veggies for a tasty snack or appetizer.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

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.

Servings and timing

This recipe makes about 8 servings. Prep time takes roughly 10 minutes, with another 10 minutes for cooking, making the total time around 20 minutes. It’s a quick and easy dip to whip up when guests arrive or when I want a flavorful snack fast.

Variations

I sometimes swap out the Cotija cheese for feta if I don’t have Cotija on hand—both add that salty, crumbly texture.

For a creamier texture, I add a little extra mayonnaise or crema.

If I want to dial up the heat, I leave the jalapeño seeds in or add extra cayenne pepper.

To make it vegetarian-friendly but with a smoky meat flavor, I occasionally add some chopped cooked bacon or chorizo.

For a lighter version, I use Greek yogurt instead of mayonnaise and sour cream.

Storage/reheating

I usually store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually develop nicely after sitting for a bit. To reheat, I gently warm the dip in a microwave-safe dish for about 30-60 seconds or until warmed through, stirring halfway. It’s just as delicious served at room temperature if I don’t want to heat it.

Related Recipes:

Fish Tacos

FAQs

Can I use canned corn for this recipe?

Yes, canned corn works in a pinch. Just drain it well and pat dry before cooking to avoid excess moisture in the dip.

What if I don’t have Mexican crema?

You can substitute sour cream or a mix of sour cream and Greek yogurt for a similar tangy creaminess.

Can I make this dip ahead of time?

Absolutely. I recommend making it a few hours ahead and refrigerating it. Just bring it to room temperature or warm slightly before serving.

How spicy is this dip?

The heat level is mild to medium. I control the spice by adjusting or omitting the jalapeño and cayenne pepper to suit my taste.

What should I serve with this dip?

I like serving it with tortilla chips, sliced bell peppers, cucumber rounds, or even crunchy carrots for a colorful and tasty snack spread.

Conclusion

This Smoked Mexican Street Corn Dip is one of my go-to recipes when I want to bring bold, smoky, and creamy flavors to the table quickly. It’s a guaranteed crowd-pleaser that’s perfect for summer parties, game days, or anytime I want a delicious snack. I love how simple it is to make yet packed with authentic Mexican street corn vibes—definitely a dip I keep coming back to!

📖 Recipe: