Smoked Mexican Street Corn Dip Recipe for Parties and BBQs

Smoked Mexican street corn dip takes the flavors of classic elote—charred corn, creamy cheeses, bright cilantro, and a touch of chili lime seasoning—and turns them into a crowd-pleasing dip. The result is smoky, tangy, and creamy with pops of roasted corn and a finish of cotija and Tajín for authentic Mexican street-corn flavor.

Ingredients you’ll need for this recipe.

How to make smoked Mexican street corn dip

Start by shucking the corn and placing the ears directly on a hot grill over medium-high heat. Turn the ears every few minutes so they char evenly; roast until the kernels are softened and lightly blackened in spots, about 10–15 minutes.

When the corn is done, stand each ear upright and slice the kernels off the cob with a sharp knife. Reserve a small portion of the roasted kernels, some chopped cilantro, a sprinkle of Tajín, and a little cotija or queso fresco to use as garnish later.

Combine the remaining roasted corn with the cheeses, Rotel, sour cream, mayonnaise, cilantro, and Tajín in a foil pan or an oven-safe casserole dish. There’s no need to shred or fully soften the cheeses beforehand—just add everything to the pan.

Place the pan in a smoker preheated to 250°F. Smoke the dip for one hour; by then the cheeses will have softened and started to melt so you can stir everything together to combine the ingredients evenly.

After stirring, return the dip to the smoker and smoke another hour to let the flavors meld and the mixture thicken slightly. Remove the pan, give it a final stir, and top with the reserved roasted corn, cilantro, crumbled cotija or queso fresco, and a dusting of Tajín for color and brightness.

For serving, you can leave the dip in the foil pan or transfer it to a nicer dish for presentation. A cast-iron skillet works great to keep the dip warm and makes a rustic serving piece for chips.

This dip pairs well with tortilla chips, toasted pita, or vegetable sticks. Serve it warm so the cheeses remain silky and the roasted corn stays juicy and flavorful.

No smoker? No problem.

If you don’t have a smoker, you can easily make this in your oven. Preheat to 350°F and bake the assembled pan until heated through and the cheeses are melted, about 20–30 minutes.

A slow cooker also works well: place the ingredients in the crock pot on low until everything is hot and combined. The crock pot will keep the dip warm for hours; stir occasionally if the edges begin to firm up.

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