This one pan creamy smoked street corn dip is made with Fiesta and Southwest canned corn and a creamy base of Greek yogurt, cream cheese, and melty Pepper Jack cheese. Everything gets added to a pan and then placed in a smoker for a low and slow melt until ooey, gooey, and flavorful.
If you’ve ever had Mexican street corn, also known as Mexican elote, you’ll know exactly how much delicious potential a smoked Mexican street corn dip has!
And if you’ve never had street corn, well, then allow me to be the first to introduce to the magic. Grilled corn, cotija cheese, and Tajin are the main components of the classic version, however this smoked version is a twist on the original made with a creamy cheesy base perfect for dipping.
The time it spends in the smoker infuses the dip with incredible flavors from the cherry wood we use (Hickory works too!) and then it’s topped with extra Tajin, cotija cheese, and fresh chopped cilantro. The best party dip you’ll ever have!
Street Corn Dip
Why you’ll love this recipe
- It’s perfect for BBQs, potlucks, game day parties, Taco Tuesday, and Cinco de Mayo parties.
- Great for outdoor cooking, but can also be made in the oven.
- Made with budget-friendly ingredients. We use canned corn, but you can also use smoked or grilled corn kernels from corn the cob.
- It’s delicious!
Helpful Tools
- Half-size Aluminum Pan (10 x 13)
- Smoker – we’ve had this one for years & love it.
- Wood Chips
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump
- Cream cheese – Cut into cubes so that it melts evenly. No need to bring it to room temperature because it’ll melt nicely as it sits in the smoker.
- Pepper Jack cheese – Also cubed. Gives the dip a nice melty cheesiness with a kick.
- Greek yogurt – This adds extra creaminess and a slight tangy element. The cream cheese is quite thick, so this helps to thin out the base a bit. Sour cream can be used in its place.
- Chopped cilantro – A pop of color and fresh herb is a popular way to spruce up Mexican dishes.
- Southwest canned corn – Like your typical canned corn but with red pepper and poblano peppers.
- Fiesta canned corn – This one has red and green peppers and a bit of added salt.
- Tajin – A delicious Mexican spice made up of zesty lime and a combination of peppers. We use it in the dip but you can also sprinkle some on top.
- Cotija cheese – Looks a bit like goat’s cheese but tastes more similar to crumbled feta.
How to make Smoked Street Corn Dip
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step 1: Add the cube cream cheese, Pepper Jack cheese and Greek yogurt to the aluminum pan. Then add the chopped cilantro and cans of corn.
- Step 2: Sprinkle Tajin and stir to combine.
- Step 3: Place the pan into the preheated 225°F smoker and close the lid.
- Step 4: Smoke for 2-2.5 hours or until the cheese is fully melted and gooey, stirring every 30 minutes.
- Step 5: Remove the tray from the smoker and sprinkle with remaining Tajin, some cotija cheese, and chopped cilantro. Enjoy immediately with fresh homemade tortilla chips.
How to serve it
Enjoy this dip with your favorite dippers! Tortilla chips, veggies, bread, crackers, etc.
It also makes a great starter for main meals like baked chicken fajitas, salsa verde chicken enchiladas, and Southwest chicken skillet.
You have to serve drinks of course! Try this 3-ingredient tequila drink.
- I like the combination of 2 cans of Southwest style corn and 1 can of Fiesta corn, but you can switch it up as long as you have a total of 3 cans.
- Double the recipe using a full-sized pan.
- You can also make this smoked street corn dip in a large cast iron skillet.
- Cherry wood chips are our go-to, but hickory is another good option.
Storage & Reheating
How to store leftovers
Keep leftover street corn dip in an airtight container in the fridge for up to 3 days. If you’ve got the dip in an aluminum pan already, just cover it with plastic wrap or foil and keep it refrigerated.
Reheating Instructions
You can reheat it on the stovetop or in the microwave. I’d recommend the stove top, especially if you have lots of dip to reheat. Add a splash of milk to thin it out.
FAQs
How can I make street corn dip without a smoker?
If you don’t have a smoker, or aren’t interested in going outside, you can add a couple of drops of liquid smoke to the dip and bake it in the oven at 350°F.
How many people does this dip serve?
Depending on the portion size, you’ll get about 8-12 servings.
Need more dip recipes? Try these:
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Smoked Street Corn Dip
Ingredients
- 24 ounces cream cheese cubed
- 16 ounces pepper jack cheese cubed
- ½ cup Greek yogurt
- ¼ cup cilantro chopped
- 30 ounces Southwest canned corn
- 15 ounces Fiesta canned corn
- 2 teaspoons Tajin divided
- cotija cheese optional topping
Instructions
- Set the smoker to 225°F.
- To a half size aluminum serving pan (approx. 10" x 13") add the cubed cream cheese, cubed pepper jack, and Greek yogurt.24 ounces cream cheese, 16 ounces pepper jack cheese, ½ cup Greek yogurt
- Add the chopped cilantro and cans of corn.¼ cup cilantro, 30 ounces Southwest canned corn, 15 ounces Fiesta canned corn
- Sprinkle on approximately 1 teaspoon of Tajin and stir to combine.2 teaspoons Tajin
- Once the smoker reaches 225°F, add the tray and close.
- Stir every 30 minutes for 2 – 2.5 hours, or until cheese is fully melted and gooey.
- Remove from smoker and sprinkle on remaining Tajin (to taste), some cotija cheese, and additional chopped cilantro.cotija cheese
- Serve immediately with chips.
Notes
- Sour cream can be used in place of Greek yogurt.
- I used two cans of Southwest style corn and one can of Fiesta corn. You can adjust the combination as long as you end up using 3 cans (45 oz).
- Dip can also be made in a large cast iron skillet.
- We used cherry wood chips. Hickory would also be a good option.
- If you don’t have a smoker (or don’t want to use it), you can bake it at 350°F until melted and gooey. Add a couple drops of liquid smoke for the smoky flavor.
- The dip will serve 8-12+ depending on portion size.
- Store leftovers covered in the fridge for up to 3 days.
- Reheat on the stovetop with a splash of milk if needed.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Drain corn? Cover with foil while cooking?
No foil. Draining will depend on your corn – the types & brands I used didn’t need it, but I’ve seen some that do. If there is a lot of liquid I would drain it.