Smoked Street Corn Dip

How to Make Smoked Street Corn Dip

1. 1

   Step 1: Preheat smoker and prep corn

   Preheat your smoker to 225°F (107°C) using a mild hardwood like apple, pecan or hickory for a balanced smoke. Brush each ear of corn with melted butter and lightly season with kosher salt, then place directly on the grates, spacing them for even smoke.

   For this step

   • 6 earsFresh corn on the cob (husks removed)
   • 2 tbspUnsalted butter, melted
   • 1 tspKosher salt
2. 2

   Step 2: Smoke the corn

   Smoke the corn for 30–40 minutes, turning once, until kernels show deep golden char and have a pronounced smoky aroma. Remove the ears to a cutting board and let cool until you can handle them comfortably.
   
3. 3

   Step 3: Cut kernels and combine the dressing

   Using a sharp knife, cut the smoked kernels off the cobs and transfer them to a large mixing bowl. Add mayonnaise, crema, crumbled cotija (reserve a little for topping), lime juice, chili powder, chopped cilantro and jalapeño; fold gently to combine and taste for seasoning, adjusting salt or lime as needed.

   For this step

   • 3/4 cupMayonnaise
   • 1/2 cupMexican crema or full-fat sour cream
   • 1 cupCotija cheese, crumbled (plus extra for topping)
   • 2 tbspFresh lime juice
   • 1 tspChili powder or smoked paprika
   • 1/4 cupFresh cilantro, chopped
   • 1 smallJalapeño, seeded and finely chopped (optional)
   
4. 4

   Step 4: Warm and meld flavors in the smoker

   Spoon the mixed corn into an oven-safe skillet or disposable foil pan and sprinkle the reserved cotija on top. Return the pan to the smoker for 8–10 minutes at 225°F (107°C) to warm through and let the flavors marry (alternatively, broil for 2–3 minutes until cheese is just warmed and slightly set).
   
5. 5

   Step 5: Finish and garnish

   Remove the dip from the heat, finish with a squeeze of fresh lime, a dusting of additional chili powder or smoked paprika and a few extra cilantro leaves. Serve hot or warm with tortilla chips, tostadas, sliced cucumber or toasted pita for dipping.
   
6. 6

   Step 6: Make-ahead and storage

   You can prepare the smoked corn and the mayo-crema mixture up to 24 hours ahead and refrigerate separately; fold together and warm just before serving. Leftovers keep in an airtight container for up to 3 days and reheat gently in a low oven or smoker.
   

1. Preheat your smoker to 225°F (107°C) using a mild hardwood like apple, pecan or hickory for a balanced smoke. Brush each ear of corn with melted butter and lightly season with kosher salt, then place directly on the grates, spacing them for even smoke.
2. Smoke the corn for 30–40 minutes, turning once, until kernels show deep golden char and have a pronounced smoky aroma. Remove the ears to a cutting board and let cool until you can handle them comfortably.
3. Using a sharp knife, cut the smoked kernels off the cobs and transfer them to a large mixing bowl. Add mayonnaise, crema, crumbled cotija (reserve a little for topping), lime juice, chili powder, chopped cilantro and jalapeño; fold gently to combine and taste for seasoning, adjusting salt or lime as needed.
4. Spoon the mixed corn into an oven-safe skillet or disposable foil pan and sprinkle the reserved cotija on top. Return the pan to the smoker for 8–10 minutes at 225°F (107°C) to warm through and let the flavors marry (alternatively, broil for 2–3 minutes until cheese is just warmed and slightly set).
5. Remove the dip from the heat, finish with a squeeze of fresh lime, a dusting of additional chili powder or smoked paprika and a few extra cilantro leaves. Serve hot or warm with tortilla chips, tostadas, sliced cucumber or toasted pita for dipping.
6. You can prepare the smoked corn and the mayo-crema mixture up to 24 hours ahead and refrigerate separately; fold together and warm just before serving. Leftovers keep in an airtight container for up to 3 days and reheat gently in a low oven or smoker.