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How do you make your average Mexican Street Corn Dip better? Read the rest of this recipe, and PRINT it out to make for yourself! I’ve taken the familiar flavors that you’d expect from a Mexican street corn (Elote) recipe, gave it a smoked twist, and of course, added bacon. Everything is better with bacon, this Mexican street corn dip recipe, is certainly no different.
This is perfect for the family get-together, holiday party, or the big game! Try it once, and it’ll quickly go into your rotation.
Let’s Prep:
Let’s get this Mexican street corn dip recipe started. Gather all of your ingredients and start by cleaning and preparing your workspace – that will make the rest of the cook easier.
For the corn, one of the things I love about this Mexican corn dip recipe is that you can use canned corn, or if you prefer, you can grill fresh corn on the cob, and then slice the kernels off.
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. But if you’re in a rush, canned corn works perfectly too, which is what I did with this recipe because I was short on time when I made it. Still comes out amazing!.
You’ll need 30 oz of corn (canned or grilled), 10 oz of Rotel for some tangy heat, 2 tablespoons of tajín seasoning (this is in place of chili powder) for that signature spicy zing, 8 oz of cream cheese for a smooth base, 2 cups of shredded cheddar cheese, ½ cup of sour cream for extra creaminess, ½ cup of crisp bacon, 2 tablespoons of crumbled cotija cheese, and a quarter cup of finely chopped fresh cilantro and some Blazing Star Scorpion Seasoning.
Simple enough, right? If you want to kick up the flavor add a small amount of garlic powder; that flavor will go a long way.
Let’s Cook:
Time to cook the Mexican Street Corn Dip recipe!
Now that we’ve prepped, it’s time to fire up the smoker. Set it to 225°F. I love cooking this dip in a cast iron skillet—it holds heat well and adds a rustic feel to the presentation. Start by placing the cream cheese in the skillet and scoring it with a knife in a cross-hatch pattern.
This helps it gain even more flavor from both the seasoning, and smoke. Then, sprinkle on the tajin seasoning—trust me, this is where the magic begins! You may have seen RichardEats make a recipe like this on TikTok, his variation used pepper JACK cheese and looked delicious.
Next, toss in the corn, Rotel, cheddar cheese, sour cream, bacon. Mix everything up so all those amazing flavors combine. Place the skillet in the smoker and let it smoke for 30 minutes.
After that, give it a good stir to incorporate everything together, and let it smoke for another 30 minutes. This is where the smoked bacon infuses everything with that irresistible savory flavor, making this creamy dip a must-try.
Let’s Eat:
Once the dip is ready, I like to add a little extra freshness. Squeeze lime juice from half of a lime over the top, and stir the dip well. Next, sprinkle on some extra cotija cheese and fresh cilantro for garnish – you could also put some green onions on top too! This step really brightens up the flavors and adds a fresh pop of color to the dish.
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 or spicy jalapenos.
The jalapeno pepper adds a great kick, but if you’re sensitive to heat, you can easily leave them out or substitute with milder spicy green chiles. Either way, this dip is the perfect appetizer for any occasion.
The best part? You can easily make it ahead of time and store the leftovers in an airtight container in the fridge. 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, party or cinco de mayo party.
This Mexican street corn dip recipe is such a versatile dish. 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.
Whether you’re making it for game day, a family gathering, or just because you’re craving something creamy and satisfying, this dip never disappoints.
Trust me, it will be gone before you know it! Serve this creamy Mexican street corn dip with crunchy tortilla chips, crackers, or Frito’s scoops – either way it’s a great recipe for a dip or hearty side dish. As far as authentic Mexican food dishes go – I’d call this adjacent to that.
So, there you have it—my version of Delicious Smoked Bacon Mexican Street Corn Dip. With its bold flavors and creamy texture, it’s truly a dish that hits all the right notes. The most amazing flavors of smoky corn, crispy bacon, and tangy lime make this an easy, yet impressive dish that will steal the show.
Grab the Blazing Star Scorpion Seasoning (discount link)
Delicious Smoked Mexican Bacon Street Corn Dip Recipe
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
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
