# Smoked Street Corn Dip > A deeply smoky, creamy take on Mexican street corn turned into a party-ready dip. Whole ears are gently smoked, cut into kernels and folded with crema, mayo and cotija for a charred, tangy appetizer that’s perfect with chips or veggies. Canonical URL: https://www.topshelf.recipes/recipes/smoked-street-corn-dip ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 22, 2026 Last Updated: September 3, 2026 ## About This Recipe Smoked Street Corn Dip takes the classic elote flavors—charred corn, tangy cheese, bright lime—and pushes them a step further by actually smoking the ears before cutting the kernels. That gentle smoke at 225°F builds a layered savory backbone that plays beautifully against the cool, creamy marriage of mayonnaise and Mexican crema; cotija brings salty, crumbly texture while a whisper of chili powder or smoked paprika ties the whole thing together. The kernels keep a little bite from being cut off the cob after smoking, so the dip reads both rustic and refined: soft and creamy but with bursts of caramelized corn and that dry, snowy cotija finish. Because the corn is smoked whole first, this dip is ideal when you want something that can sit warm on a table and keep giving flavor as people graze—game nights, summer barbecues, or a casually elevated potluck. It’s forgiving for make-ahead: smoke the corn and mix the dressing a day ahead, then fold and warm just before guests arrive. Small swaps like a sharper cheese, a charred jalapeño, or a dollop of crema on top let you steer it from bright and citrusy to deeper, smoky indulgence without reworking the technique. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 45 minutes - Total Time: 65 minutes - Servings: 4 - Difficulty: Medium - Category: Smoking ## Ingredients ### Preheat smoker and prep corn - 6 ears Fresh corn on the cob (husks removed) - 2 tbsp Unsalted butter, melted - 1 tsp Kosher salt ### Cut kernels and combine the dressing - 3/4 cup Mayonnaise - 1/2 cup Mexican crema or full-fat sour cream - 1 cup Cotija cheese, crumbled (plus extra for topping) - 2 tbsp Fresh lime juice - 1 tsp Chili powder or smoked paprika - 1/4 cup Fresh cilantro, chopped - 1 small Jalapeño, seeded and finely chopped (optional) ## Ingredient Guide ### Mexican crema or full-fat sour cream A pourable, cultured Mexican cream that’s thinner and slightly tangier than American sour cream; it’s commonly used as a drizzle on tacos, elotes, and other Mexican dishes. It tastes rich and lactic with a mild tang and a silky texture. You’ll find it in the refrigerated dairy aisle of Latin markets and many mainstream supermarkets; a good substitute is full-fat sour cream thinned with a little milk or lime juice, or crema fresca if available. ### Cotija cheese, crumbled (plus extra for topping) An aged, crumbly Mexican cow’s-milk cheese with a salty, savory flavor often used as a finishing cheese on elotes, tacos, and salads. It has a dry, granular texture and a bright salty tang that’s somewhere between feta and Parmesan. Cotija is sold crumbled or in disks in Latin markets and many grocery stores; substitutes include crumbled feta (drained) for a similar saltiness or a mix of grated Parmesan and mild queso fresco to approximate texture and salt. ## Instructions ### 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. ### 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. 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. ### 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. 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. 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. ## Nutrition Estimated nutrition per serving (about 1 cup): - Calories: 375 kcal - Protein: 0.1 g - Carbohydrates: 0.9 g - Fat: 42 g - Saturated Fat: 9.1 g - Trans Fat: 0 g - Fiber: 0.1 g - Sugar: 0.3 g - Added Sugars: 0 g - Cholesterol: 21 mg - Sodium: 705 mg - Potassium: 35 mg - Calcium: 7 mg - Iron: 0.2 mg - Vitamin D: 0 mcg ## Tips ### Choose the right wood Use a mild fruitwood like apple or pecan for a balanced smoke; hickory adds more backbone but avoid heavy mesquite which can overwhelm the sweet corn in under 40 minutes. ### Brush with melted butter Brushing each ear with butter before smoking promotes even browning and helps smoke particles cling to the kernels for better flavor. ### Cut kernels cleanly Use a very sharp chef's knife and stand each ear upright on a bowl to cut cleanly down the cob; saving the cobs for stock is a great way to avoid waste. ### Season after mixing Cotija is fairly salty, so wait until the mayo-crema and cheese are combined before adjusting salt or you risk over-salting the dip. ### Warm gently before serving Return the finished dip to the smoker or a low oven (225°F) for 8–10 minutes or under a broiler for a minute or two; avoid overheating which can cause the mayo to separate. ## Variations and Substitutions ### Vegan smoked version Replace mayo and crema with a thick cashew cream and swap cotija for crumbled, pressed tofu tossed with nutritional yeast and salt for a similar savory bite. ### Chipotle-lime kick Stir in one finely minced chipotle in adobo and an extra tablespoon of lime for a smoky, spicy variation with deeper, warm heat. ### Cheesy bake Fold in a cup of shredded pepper jack or Oaxaca and bake in an oven-safe skillet until bubbling for a gooey, dippable party centerpiece. ### Grill-friendly shortcut If you don't have a smoker, char the buttered ears over medium-high heat on a gas or charcoal grill with a foil pouch of soaked wood chips to mimic the smoke flavor. ## Notes This smoky street corn dip is a crowd-pleaser at backyard gatherings and potlucks — it captures elote’s char and tang in scoopable form. Make it on your smoker for the most authentic flavor, or finish it under a broiler if you’re short on time. ### Storage and Make-Ahead Leftovers keep well in an airtight container in the refrigerator for up to 3 days. For best texture, store the smoked corn kernels and the mayo-crema mixture separately for up to 24 hours and fold together just before warming. Reheat gently in a low oven or smoker (225°F) until warmed through; avoid high heat or prolonged microwaving to prevent the emulsion from breaking. This dip does not freeze well because the dairy and mayo will separate on thawing. ### Serving Suggestions Serve the dip warm in a cast-iron skillet or shallow bowl sprinkled with extra cotija, chopped cilantro and lime wedges for squeezing. Offer sturdy dippers like kettle-style tortilla chips, grilled flatbread triangles, cucumber rounds, or roasted sweet potato chips, and provide tongs or a spoon for scooping. Pair it with a chilled margarita, a light Mexican lager, or a mezcal cocktail to complement the smoke. ## Frequently Asked Questions ### Can I make this without a smoker? Yes—use a gas or charcoal grill and add a small foil packet of soaked wood chips placed over a burner or coals, or char the whole ears directly over high heat and finish in a low oven before cutting kernels. ### Will the mayo separate when I warm the dip? If you warm gently at low temperature (225°F) the mayo-crema emulsion should hold; avoid boiling or high direct heat which can make it split, and consider using crema or sour cream to stabilize the mixture. ### Can I use frozen or canned corn? You can, but fresh smoked kernels give the best texture and flavor; if using frozen, thaw and pat very dry then char in a hot skillet to develop color before mixing, and if using canned, drain and char briefly to add depth. ### What can I substitute for cotija? Feta or dry ricotta salata are good substitutes—both provide the salty, crumbly texture—just taste and reduce added salt accordingly. ### How far ahead can I prepare components? Smoke the corn and make the mayo-crema mixture up to 24 hours ahead and refrigerate separately; fold and warm the assembly just before serving for freshest texture and flavor. ## Related Recipes and Guides - [Smoked Chex Mix](https://www.topshelf.recipes/recipes/smoked-chex-mix) - [Smoked Coffee-Chile Rubbed Pork Roast for Pellet or Offset Smokers](https://www.topshelf.recipes/recipes/smoked-coffee-chile-rubbed-pork-roast-pellet-offset) - [Smoked Pizza with Smoked Mozzarella](https://www.topshelf.recipes/recipes/smoked-pizza-smoked-mozzarella) - [Smoked Pulled Pork Meal Prep](https://www.topshelf.recipes/recipes/smoked-pulled-pork-meal-prep) - [Eggs Benedict Pulled Pork](https://www.topshelf.recipes/recipes/eggs-benedict-pulled-pork-smoked) - [Smoked BBQ Beef Meatballs with Cherry Chipotle Glaze](https://www.topshelf.recipes/recipes/smoked-bbq-beef-meatballs-cherry-chipotle-glaze) - [Trending Corn Finishes](https://www.topshelf.recipes/articles/trending-corn-finishes) - [Labour Day Smoking Playbook](https://www.topshelf.recipes/articles/labour-day-smoking-playbook) - [Traeger Tips: Mastering Pellet Smoking and Grilling](https://www.topshelf.recipes/articles/traeger-tips-pellet-grilling-smoke-masterclass)