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Traditional Mexican street corn is one of the tastiest side dishes ever and this smoked Mexican Street Corn Dip has all those classic flavors in dip form. Think molten cream cheese and sour cream with cheddar cheese, smoky corn, bacon, and Rotel tomatoes, topped with cotija cheese and cilantro on top. It’s the perfect side dish for game days, potlucks, and BBQs, but consider making a double batch because it goes fast!
I love a good Mexican street corn dip and I’m pretty sure that we’ve all tried something similar at least once. Here’s the thing: this homemade version is next level.
It’s not just creamy and spicy, it’s also got that extra smoky flavor you can only get some using an actual smoker. I’ve also doctored it with plenty of cheese, bacon, spices, and fresh lime juice to make it absolutely incredible.
We love serving this creamy dip for a family get-together, holiday party, or the big game! Try it once, and it’ll quickly go into your rotation!
Love entertaining? I do, too, and am always showing off a new dip recipe at all of our parties. Try this French Onion Dip in Sourdough Bread Bowl during the cooler months of the year or my cheesy, beefy Smoked Poutine Dip. They’re both great for any kind of party!
Why you’ve got to try this Easy Mexican Corn Dip Recipe
- Great for game day, a family gathering, or just because
- Huge crowd pleaser that disappears almost instantly
- Hits all the right notes with the smoky corn, crispy bacon, and tangy lime
- Can be served with crunchy tortilla chips, crackers, Frito’s scoops, toasted bread, carrot sticks, and so much more
- Nice alternative to cold dips and easy to make on the smoker while you’re making other dishes
Want to make this creamy dip for your next party? Grab the printable recipe card here!
Ingredients for Elote Dip Recipe
- Corn – You can use canned corn, or if you prefer, you can grill fresh corn on the cob, and then slice the kernels off. This adds so much extra flavor. I usually like to use sweet corn for this. You can also use canned corn kernels, like I did for this batch. Tastes great, but you don’t get the same smokiness.
- Canned Rotel – That spicy, tomato-y flavor brings a lot of warmth and flavor.
- Tajin – Tajin is a chili lime seasoning that really adds that traditional elote flavor.
- Blazing Star Scorpion Seasoning – As you can imagine, this spice mix is HOT. I like to use it to make the dip a little more adult-friendly, although you can certainly reduce the heat if needed.
- Fresh lime juice – The acidity of fresh lime juice mellows out all the creamy cheeses and flavor.
- Cream cheese – Cream cheese and sour cream form the base of the dip and amp up the creamy texture.
- Cheddar cheese – As the cheese melts, it will add that classic melted cheese texture and tons of flavor.
- Sour cream
- Crispy bacon – For extra crunch and a savory note. You can skip this, if needed.
- Cotija cheese – Cotija is classic on traditional Mexican sweet corn and adds a creamy, salty flavor.
- Fresh cilantro – For a fresh garnish.
How to Make Mexican Street Corn Dip
- Preheat smoker to 225F.
- In a 10″ cast iron skillet, add cream cheese and score it in a cross hatch pattern, and liberally cover with Tajin seasoning. (Note: You can use other pans, but I like to use cast iron as it holds heat well and adds a rustic feel to the presentation.)
- Add the rest of the ingredients in the cast iron skillet and place in the smoker for 30 minutes.
- Stir well to combine all ingredients, and let smoke again for another 30 minutes.
- Remove from smoker, and add the juice of half of a lime, and mix well.
- Garnish with cotija cheese and chopped cilantro.
- Serve with corn or tortilla chips.
You may have seen RichardEats make a recipe like this on TikTok, his variation used pepper JACK cheese and looked delicious.
Storing Suggestions
The best part? You can easily make it ahead of time and store the leftover Mexican street corn dip in an airtight container in the fridge for about 3-4 days. The flavors will continue to meld together, making it even more delicious the next day. You could even serve it cold for a lighter option at your next tailgate, taco Tuesday, or Cinco de Mayo party.
Tips & Variations
- Change the cheese. You can play around with the ingredients, adding extras like Monterey jack cheese, queso fresco or even crumbled feta cheese for a twist on this delicious dip recipe.
- Adjust the seasonings. Add chili powder, cumin, and taco seasoning for a Tex Mex flavor.
- Try different herbs. Green onions or chives are a great swap for the cilantro.
- Increase the spice level. For an extra kick, add some hot sauce, pickled jalapeño peppers, or a can of hot green chiles.
How to Serve
Serve this Mexican street corn dip with corn chips or tortilla chips—they’re perfect for scooping up that creamy, cheesy goodness. Or, if you’re feeling extra fancy, try it with some fresh veggies like sliced bell peppers, carrot sticks, or celery.
FAQs
Can you make street corn dip in the oven?
Yes, but you won’t get quite the same smoky flavor you get from using the smoker. You’ll still want to cook the ingredients at a lower heat, like 225F, to help everything melt slowly. Your patience will be rewarded when you taste how nicely all those creamy, cheesy elements come together!
How do you grill corn for corn dip?
If you’re like me and love that slightly smoky, charred flavor, try grilling a few ears of fresh sweet corn to really bring out its natural sweetness. Preheat the grill to a medium high heat, then place the corn cobs directly on the grill. Turn every few minutes to keep the ears from burning. Let them cool, then slice the kernels off the cob and add to the dip.
Can you use the slow cooker?
Yes, you definitely want to keep this dip warm to make sure it’s nice and melty. I like to use a cast iron skillet since it holds the heat so well, but you can also make it in a slow cooker over low heat. You will need to cook it for longer and you won’t get quite the same smoky flavor, but it’s a fantastic way to keep it warm for parties.
Related Recipes
- Pickle de Gallo Pickle Salsa
- Easy Baked Pepperoni Dip Recipe with Cream Cheese
- Bacon Jam Smoked Cream Cheese
- Brisket Cheeseball Recipe
- Jalapeno Popper Cheese Ball
Delicious Smoked Mexican Street Corn Dip Recipe with Bacon
Ingredients
- 30 oz Corn canned or fresh
- 10 oz Rotel
- 2 TBSP Tajin
- 8 oz Cream Cheese
- 2 C Shredded Cheese Cheddar
- 1/2 C Sour Cream
- 1/2 C Crisp Bacon torn or chopped
- 2 TBSP Cotija Cheese crumbled
- 1/4 C Cilantro finely chopped
- 1/2 fresh lime juiced
Instructions
- Preheat smoker to 225F.
- In a 10" cast iron skillet, add cream cheese and score it in a cross hatch patter, and liberally cover with Tajin seasoning.
- Add the rest of the ingredients in the cast iron skillet and place in the smoker for 30 minutes.
- Stir well to combine all ingredients, and let smoke again for another 30 minutes.
- Remove from smoker, and add the juice of half of a lime, and mix well.
- Garnish with cotija cheese and chopped cilantro.
- Serve with corn or tortilla chips
Nutrition
Want to make this recipe for your next party? Grab the printable recipe card!
10 Comments
Absolutely delicious! I’ll be making this again.
Thank you! I love making this one. ~ Danny
We’ve done this several times and it’s always a party pleaser!
They never miss! Thanks! -Danny
We made the corn dip a few times and have used different cheeses to change it up and it’s always good
It’s so good! Thanks- Danny
I am always on the lookout for different appetizers, especially when my smoker is involved. This recipe sure hit the spot!
Thanks!
Fantastic! Hope you love it
love this dip
It’s a favorite for me too! Thanks~