Last Updated on 05/02/2025 by Cooking Club Team
How to make smoked Mexican Street Corn Dip.
This spicy Mexican Street Corn Dip incorporates all the flavors of street corn into the creamiest corn-filled dip. Sweet summertime corn, mixed with chili powder, cream cheese, and mayo and served up dip-style with grilled corn, spicy chili butter, and salty crumbled Mexican cotija cheese on top. It’s quick to make and totally delicious, especially with tortillas chips on the side for scooping. A quintessential summer appetizer.
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.
Serve this Mexican street corn recipe Esquite 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.
More Favorite Summer Salads
- Chili Powder Pepper 2 Tablespoon
- Smoked Paprika 2 Teaspoon
- Cayenne Pepper 2 Teaspoon
- Olive Oil 2 Tablespoon
- Yellow Onion 1 Chopped
- Corn 2 Cups
- Garlic 2 Gloves
- Cream cheese 6 Ounces
- Sour Cream ⅓ Cup
- Salted Butter 4 Tablespoon
- Greek Yogurt ⅓ Cup
- Lime juice 2 Tablespoon
- Crumbled cotija cheese ¾ Cup
- Grilled Corn 1 Ear
- Cilantro ¼ Cup
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Smoke it at 325F for 30 mins, stirring every 10 mins until creamy.
Top with cilantro, cotija cheese, and more street corn seasoning then serve hot with tortilla chips!
Instructions
- Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
- Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.
- Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.
- In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.
- Mix the mayo and lime juice with a pinch of salt.
- Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for scooping!
Great recipe! My stepson is a firefighter and asked me to make this for his party. Best corn I ever ate. Everyone went back for seconds and thirds. He had made it at the fire dept and they went nuts over it. I give it two thumbs up!!! Definitely five stars!
actually it’s almost identical to esquite a Mexican snack. They’re just adding cream cheese instead of mayonnaise. But it’s meant as a snack not eat until dinner or lunch is ready. You know how this works. We take 2 ingredients off and add something else and we make something no one has ever made