Mexican Street Corn Dip (Elote Dip)

Smoked Elote Dip is one of those recipes that disappears fast every single time I make it. It’s creamy, smoky, cheesy, a little tangy, and has just the right kick from the jalapeños. The charred corn brings that roasted flavor, the Tajín and lime give it that classic elote vibe, and the smoke ties everything together in the best way possible.

This is the kind of dip that’s perfect for cookouts, game day, family get-togethers, or honestly just because you’re craving something good. Serve it with chips, spoon it over grilled chicken, or eat it straight out of the pan (no judgment here). If you love Mexican street corn, this smoked dip version is about to be your new favorite.

Why You’ll Love This Recipe:

• Big flavor: smoky, creamy, cheesy, tangy, and just a little heat

• Easy prep: mix it up, smoke it, and serve

• Perfect for sharing: ideal for parties, cookouts, and game day

• Versatile: serve as a dip, side dish, or topping

Step-by-Step Recipe Video:

Ingredients:

• 8 ears fresh corn, charred and kernels removed

• ½ cup Mexican crema

• ½ cup mayo

• 1½ cups cotija & Monterey Jack cheese

• 2 jalapeños, diced (leave some seeds in for extra heat)

• 2 cloves garlic, minced

• Juice of 1 lime (or 2 if you want it extra bright and zesty)

• 3 tsp Tajín, adjust to taste

• 2 tbsp fresh cilantro, chopped

Optional Toppings (Recommended)

• Extra cotija cheese

• More Tajín

• Fresh cilantro

• Lime wedge for squeezing on top

Instructions:

1) Char the Corn & Jalapenos

Start by charring your corn and Jalapenos until you get some nice color on it. You can do this on the grill, stovetop, or even under the broiler. Once charred, cut the kernels off the cob and scrape out the seeds.

2) Mix Everything Together

In a large bowl (or directly in a cast iron skillet/aluminum pan), combine:

• charred corn kernels

• Mexican crema

• mayo

• cotija and Monterey Jack

• diced jalapeños

• minced garlic

• lime juice

• Tajín

• chopped cilantro

Mix until everything is well combined.

3) Smoke the Dip

Preheat your smoker (I ran this cook on my Z Grills 7002C2E) to 250°F. Place the dip on the smoker and let it cook for 1 hour.

You want it hot, bubbly, and slightly golden around the edges.

4) Finish and Serve

Pull it off the smoker and top with:

• extra cotija

• a sprinkle of Tajín

• fresh cilantro

• a squeeze of lime

Serve warm with tortilla chips.

AFFILIATE DISCLOSURE:

Some of the links used in the post are affiliate links, so if you purchase through them, I will get a small commission at no extra cost to you.