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You know that feeling at a party or a backyard BBQ? There’s always that one dish. The one that people are crowded around, the one that’s gone in twenty minutes flat.
Everyone’s asking, “Who made this?” and you get to do that cool, casual, “Oh, that was me” thing. This is that dish.
This Smoked Mexican Street Corn Dip, or Elote Dip, is not just an appetizer. It’s an experience. It’s smoky, creamy, tangy, and has just the right amount of kick to make things interesting.
It’s the kind of food that makes people happy. And the best part is, it’s way easier to make than it looks. So let’s get you set up to be the hero of your next get-together.
What You’ll Need
Here’s the simple rundown of ingredients. Nothing too wild, and most of it should be easy to find at your local store.
- Corn: 4 ears of fresh corn, husks removed. Canned or frozen works in a pinch, but fresh is best for that real street corn vibe.
- Creamy Base: 1/2 cup mayonnaise, 1/2 cup sour cream (or Mexican crema for extra authenticity).
- Cheese: 1/2 cup crumbled cotija cheese, plus a little extra for sprinkling on top.
- The Kick: 1 jalapeño, finely diced. Leave the seeds in if you like it spicy, take them out if you don’t.
- Flavor Boosters: 1/2 red onion (finely chopped), 2 cloves garlic (minced), and a handful of fresh cilantro (chopped).
- The Tang: Juice of 1 lime. Trust me, don’t skip the fresh lime juice.
- Spices: 1 teaspoon of chili powder and 1/2 teaspoon of smoked paprika.
- For Smoking: A handful of your favorite wood chips (hickory or applewood work great).
Pro Tips
I’ve made this dip more times than I can count, and I’ve made a few mistakes along the way. Here are a few things I learned so you don’t have to.
- Don’t Skip the Smoke: The smoke is what takes this from a good dip to an unforgettable one. If you don’t have a smoker, I’ve got a grill/oven hack in the substitutions section. But whatever you do, get that smoky flavor in there.
- Control the Water: If you use canned or frozen corn, make sure you drain it and pat it completely dry. Nobody likes a watery dip. The creamy base should be thick, not soupy.
- Taste and Adjust at the End: The final step is the most important. After everything is mixed, take a chip and taste it. Does it need more lime? A pinch more salt? A little more chili powder? This is where you make it perfect for *you*.
- Don’t Overcook the Corn: You want the corn to be tender and slightly charred, not mushy. Keep an eye on it while it’s on the smoker or grill. You’re looking for color and flavor, not cooking it to death.
Tools Required
- Smoker or Grill
- Large mixing bowl
- Knife and cutting board
- Measuring cups and spoons
- Spatula or large spoon for mixing
Substitutions and Variations
Don’t have something on the list? No worries. This recipe is pretty forgiving. Here are some common swaps.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Cotija Cheese | Feta or Parmesan | Feta is salty like cotija. Parmesan adds a nutty flavor. |
| Sour Cream | Greek Yogurt | Adds a similar tang and creaminess, but a bit healthier. |
| Jalapeño | Poblano or dash of cayenne | Poblano for mild heat, cayenne for a controlled kick. |
| No Smoker/Grill | Cast Iron Skillet | Char the corn on a hot skillet. Add liquid smoke for flavor. |
Instructions
Alright, let’s get to the fun part. It’s really just a few simple steps.
Step 1: Preheat your smoker (or grill) to about 225°F (107°C). Toss your wood chips in according to your smoker’s instructions. You want a nice, steady stream of smoke.
Step 2: Place the fresh ears of corn directly on the smoker grates. Let them smoke for about 45-60 minutes, or until they are tender and have picked up some nice color. You’re not trying to cook them all the way through just yet, just get that smoke flavor infused.
Step 3: Once smoked, let the corn cool down just enough so you can handle it. Then, stand each ear of corn up in a large bowl and carefully slice the kernels off the cob.
Step 4: In that same large bowl with the corn kernels, add the mayonnaise, sour cream, cotija cheese, diced jalapeño, red onion, and minced garlic.
Step 5: Squeeze in the juice of one whole lime. Then sprinkle in the chili powder and smoked paprika.
Step 6: Add the chopped cilantro. Now, give everything a really good mix until it’s all combined and creamy. Make sure every kernel of corn is coated in that deliciousness.
Step 7: Cover the bowl and let it chill in the refrigerator for at least 30 minutes. This lets all the flavors hang out and get to know each other. It makes a huge difference.
Step 8: Before serving, give it one last stir and taste it. Adjust any seasonings if you need to. Sprinkle a little extra cotija cheese and cilantro on top to make it look pretty.
The Nitty Gritty: Health, Pairings, and Hacks
Let’s break down some of the other details you might be curious about.
Dietary Swaps:
| Diet | How to Adapt |
|---|---|
| Lighter Version | Use Greek yogurt instead of sour cream and light mayo. |
| Vegan | Use vegan mayo, vegan sour cream, and a vegan parmesan alternative. |
| Keto / Low-Carb | This dip is naturally higher in carbs due to corn. It’s tough to adapt. |
Meal Pairing Suggestions:
Obviously, tortilla chips are the number one choice here. But don’t stop there.
- Veggies: Bell pepper strips, cucumber slices, and celery sticks are awesome for a healthier crunch.
- As a Topping: Spoon this dip over grilled chicken, tacos, or even a baked potato. It’s incredible.
- With Bread: Toasted pita bread or crostini are also fantastic vehicles for this dip.
Cooking Time Efficiency:
Want to speed things up? You can chop your onion, jalapeño, cilantro, and garlic a day ahead of time. Store them in an airtight container in the fridge. This makes assembly a breeze.
Leftovers and Storage
If by some miracle you have leftovers, just store them in an airtight container in the fridge. It’ll stay good for up to 3 days.
The flavors actually get even better the next day. I don’t recommend freezing it, as the creamy base can get a little weird and watery when it thaws.
FAQ
Q1. Can I make this without a smoker?
Ans: Yes! You can char the corn on a regular grill or even in a hot cast-iron pan on the stove. To get the smoky flavor, add 1/4 to 1/2 teaspoon of liquid smoke to the dressing. Start with a little and add more to taste.
Q2. Is this dip very spicy?
Ans: It depends on your jalapeño. To control the heat, remove all the seeds and white membranes from the inside of the pepper. If you want it spicier, leave some in or add a pinch of cayenne pepper.
Q3. Can I use frozen or canned corn?
Ans: Absolutely. Just make sure to thaw it completely (if frozen) and drain it very, very well. You want to get as much moisture out as possible before you char it and mix it into the dip.
Q4. Can I make this ahead of time?
Ans: Yes, it’s a great make-ahead dish. You can make it up to a day in advance. Keep it covered in the fridge. Just give it a good stir and maybe a fresh squeeze of lime juice before you serve it.
Wrapping Up
So there you have it. A dip that’s pretty much guaranteed to be a crowd-pleaser. It’s got that perfect balance of flavors and textures that just works.
It’s more than just a recipe; it’s your new secret weapon for potlucks and parties.
Go ahead and give it a try. And when you do, come back and leave a comment. I’d love to hear how it turned out or if you put your own unique spin on it!
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