Delicious Smoked Elote Dip - Easiest Queso Recipe

Smoked elote dip is one of my favorite ways to turn simple ingredients into something that tastes like backyard barbecue in every bite. It is rich, cheesy, smoky, and packed with that roasted corn flavor everyone loves. This is the kind of dip people try once and then stay parked next to the skillet until it is gone.

Why You’ll Love This Smoked Elote Dip

This smoked elote dip comes together fast and uses ingredients you probably already have in the fridge. The corn brings the sweetness, the cheeses make it melty and smooth, and the smoker adds a layer of flavor you just cannot get indoors. It works as a game day appetizer, a tailgate dip, or a side dish for any cookout.

Ingredients And Tools

This smoked elote dip uses pepper jack, sharp cheddar, Monterey jack, and cream cheese to get that perfect melty consistency. Grilled corn adds the classic street corn flavor, while dijon, Worcestershire, smoked paprika, garlic powder, and onion powder round everything out. You can make this in any smoker or grill as long as you have a cast iron skillet and good heat control.

How To Make Smoked Elote Dip

Prep
I start by preheating my grill or smoker to 350°F. While it heats up, I grill the ears of corn until lightly charred because that is where a lot of the flavor comes from. Once they cool, I cut the kernels off the cob and set them aside.

Next, I add all of the cheeses and seasonings into a cast iron skillet. The mixture looks thick before it melts, but don’t worry because everything smooths out as it cooks. Once the corn goes in, the skillet is ready for the smoker.

Cook
I place the skillet on the smoker and let it cook for 15 to 20 minutes. I stir it occasionally so the smoked elote dip melts evenly and doesn’t stick to the bottom of the pan. As it cooks, the cheese turns silky, the spices bloom, and the corn mixes through the dip.

When the dip is fully melted and smooth, I give it one last stir to make sure the texture is right. If you want extra charred corn flavor, add a little more grilled corn at the end and fold it in. The skillet will be hot, so handle it carefully when removing it from the smoker.

Serve
Once the smoked elote dip comes off the grill, it is ready to serve immediately. Chips, crackers, veggies, and even toasted bread all work great with this dip. I like to top it with extra grilled corn or a drizzle of hot honey if I want a spicy sweet finish.

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Serving Tips And Variations

This dip goes well next to ribs, brisket, pulled pork, or anything coming off the smoker. You can add diced jalapenos for extra heat or chopped bacon for more smoky crunch. If you want it creamier, stir in a splash of half and half at the end to loosen it up.

Pro Tips And Recipe Notes

Use a 10 inch cast iron skillet because it melts the cheese evenly and holds heat well. Grilling the corn directly over the flame adds that classic elote flavor you cannot skip. If the dip thickens while sitting out, place it back on the grill for a few minutes to loosen it again.

Wrapping Up

Smoked elote dip is the kind of recipe you end up making all year because it works with any barbecue menu. It is rich, smoky, packed with flavor, and surprisingly easy to throw together. Once you make smoked elote dip for a party, it becomes one of those guaranteed crowd pleasers everyone asks for again.