Smoked Mexican street corn dip

Smoked Mexican street corn dip is a creamy and flavorful dip inspired by the popular Mexican street food, elote (grilled corn on the cob). This dip combines the smokiness of roasted corn, the creaminess of cheeses and sour cream, the tanginess of Rotel, and the zesty kick of Tajin and cilantro.

It’s perfect for parties, game days, or any occasion where you want to impress with a flavorful and irresistible dip.

Photos for this recipe are from Erin Hungsberg (IG: erin_hungsberg)

Ingredients you’ll need for this recipe.

Cream cheese

Fresh corn

Fire roasted rotel

Sour cream




Pepper jack cheese

Cotija or queso fresco cheese

How to make smoked Mexican street corn dip.

Remove the husks from the corn and place them directly on your grill over medium hight heat. Flip them back and forth and continue to cook for about 10-15 minutes until roasted.

Once the corn is cooked through, remove the kernels off the cob by standing up each ear of corn and slicing down the sides with a knife.

Reserve a little bit of the roasted corn, cilantro, tajin and queso fresco for garnish and combine the rest of the ingredients in a foil pan or casserole dish.

No need to shred the cheese, use softened cream cheese or mix anything together yet. Just throw everything in the pan and then into the smoker.

Smoke at 250°F for an hour. After the hour, the cheeses should be soft and melted enough that you can stir everything together.

Give everything a good mix and continue to smoke for an additional hour. Remove the dip from the smoker and then garnish with the reserved queso fresco, roasted corn, cilantro, and tajin.

If you want, you can transfer the dip into another dish if you are concerned with presentation. Sometimes, if I’m feeling fancy, I’ll transfer it into a cast iron pan to serve with chips. Otherwise you can just use the foil pan and let everyone dive in!

No smoker no problem.

I really like the flavor the smoke provides for the dip but if you don’t have a smoker, don’t worry! Feel free to make this in your oven at 350°F until heated through, about 20-30 minutes.

You can also place the ingredients in your crock pot on low. Once everything is heated up, give it a good mix to combine and enjoy. The crockpot will keep the dip warm for hours if needed. You may need to stir every so often if the cheese begins to harden on the edges.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Smoked Mexican street corn dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 2 hours 15 minutes
  • Yield: 1012 1x


  • 4 ears of corn
  • 2 10 oz cans of fire roasted rotel
  • 1/4 cup of mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup of cotija cheese or queso fresco
  • 1 block of pepper jack cheese
  • 2 blocks of cream cheese
  • 1/4 cup of chopped cilantro
  • 3 tablespoons tajin


  1. Shuck corn and roast on the grill at medium high heat flipping back and forth a few times until softened. (About 10-15 minutes)
  2. Remove the corn off the cob then reserve a little of the corn, tajin, cilantro and queso fresco for garnish.  Combine the rest of the corn and all of the remaining ingredients into a foil pan or casserole dish. There is no need to mix everything together at this point.
  3. Smoke the dip at 250°F for an hour. The cheeses should all be soft and you can now mix everything together to thoroughly combine.
  4. Smoke the dip for another hour, and give it another good stir, then remove. Garnish the top of the dip with the reserved cilantro, roasted corn, queso fresco and tajin. Enjoy!
  • Author: Jordan Hanger
  • Prep Time: 15 minutes
  • Cook Time: 2 hours

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star