This smoked elote dip is perfect for any get-together. It’s creamy and delicious. It’s a little outside of the box from the regular queso dip everyone else will be bringing. You’ll be the star of your next tailgate or barbeque. It’s so easy to make, adding everything to an aluminum pan, throwing it all in, and smoking it on your pellet grill or even oven.
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Mexican Street Corn
This recipe comes as an easy, shareable derivative of the loved street vendor food, Elote. If you didn’t know I currently live in San Antonio, TX, you can find Elote around any corner. Mexican heritage runs deep here.
Traditional Elote is smoked corn on the cob, covered in creamy mayo and garnished with chili powder, cotija cheese, and lime. For this recipe, I’ll be using easier to find ingredients since not everyone has access to traditional ingredients.
This smoked street corn dip recipe is the perfect appetizer for your next party, game day, or backyard barbecues. It’s a crowd pleaser.
Equipment Needed
For smoked street corn dip, you’ll need:
Cutting board
Aluminum foil pan– I prefer the deep lasagna size, to keep everything in when stirring and mixing.
Pellet grill with neutral flavor chips
Pellet Grill
We personally use a Pit Boss wood pellet grill, it’s incredibly multifunctional. You can smoke a brisket or grill a steak. The advantage of using a pellet grill for smoking is that they are really precise while providing the delicious smoke flavor of a traditional smoker. You can also put it on direct heat if you want, like searing. However, if you don’t have one that’s ok, I’ll include oven directions.
Ingredients
Sweet corn– I used frozen corn but you could use canned corn
Mayo– This is going to add that creamy texture and tang
Pepper jack cheese– We’re using pepper jack to add a little spice
Cream Cheese– Using cream cheese is going to make it even creamier.
Canned green chiles– This adds to the flavor of the pepper jack cheese.
Oaxaca cheese– it has a similar texture to mozzarella
Cilantro– Cilantro will bring out all of the other flavors and adds an earthy flavor.
Cotija cheese– You’ll be using this as a garnish once its finished.
Chili Powder– this adds an extra little kick of spice, tajin also works well.
Lime juice– this adds the tang to offset the creaminess
Tajin Seasoning
Instructions
Preheat your pellet grill to 220. While that is preheating lets prepare our ingredients.
Pour the frozen or canned corn into the aluminum pan. Next, prepare your block cheese by cutting it into blocks. Place it on top of the corn.
Next, add your cream cheese, diced chiles, mayo, seasoning, lime juice, and roughly chopped cilantro to the pan. Give it a rough stir to incorporate.
Place in the smoker for 2 hours. Make sure to stir often to fully incorporate melted cheese. But beware when opening the smoker repeatedly if you have other things on the grill it can drop the temperature.
In the oven for 30 minutes to 1 hour, also stirring occasionally.
Once all the cheese is melted, take the pan out of the smoker and stir.
Add a fresh squeeze of lime, a sprinkle of fresh cilantro and tajin seasoning.
Make Ahead
Does it freeze? No, I don’t recommend.
Variations and Substitutions
If you can’t find certain ingredients, here are some more widely available substitutes.
Oaxaca cheese– Mozzarella or Monterey jack cheese, they have similar flavors and melting properties
Tajin– chili powder will work fine
Cotija cheese– feta cheese is actually a close 1:1 substitute
Frozen corn– We used a 5 lb bag of frozen sweet corn, 3 large 30 oz cans of corn will also work. If you are using canned, make sure you drain 2 of the 3.
Using an oven
For an oven recipe, preheat your oven to 350. You can use any baking dish you prefer using this method. Bake for 1 hour with frozen corn and 30 minutes or until cheese is melted, using canned corn.
What to serve with Smoked Elote Dip
If you are looking for a main dish check out my cilantro lime tostadas.
Serve with tortilla chips or corn chips. If using tortilla chips, make sure they are a little thicker.
Tips & Tricks
Use the leftover elote dip for taco toppings.
To make the dip thinner, use more mayo or sour cream.
Make a Mexican street corn salad with the leftovers. Add red onion, green onions and fresh sweet corn.
Storing and Reheating
Refrigerate for up to 3 days in an air tight container. Reheat in a microwave-safe container.
If the dip is a little thick and the consistency isn’t the same, add a little sour cream and mix
FAQ
What is Mexican corn dip made of?
Mayo, lime juice, chili powder, cotija cheese and cilantro.
Is Elote eaten hot or cold?
Actually warm, it’s eaten while it is still warm but not too hot.
What meat goes with elote?
It pairs well with, grilled chicken, steak, and carnitas.
Is queso fresco the same as cotija?
No. While they are both white cheese, queso fresco is actually a lot more moist and soft. While cotija is dry and more firm and saltier.
More Recipes
- Kentucky Oaks Lily Cocktail
- Cinnamon Streusel Banana Bread
- Bailey’s Salted Caramel Brownies
- Guinness Braised Short Ribs
- Monte Cristo French Toast Casserole
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Smoked Elote Dip
Equipment
- Cutting board
- aluminum disposable pan
- pellet grill or oven
Ingredients
- 5 lb frozen corn 3 29oz canned corn
- 16 oz cream cheese room temp
- 7 oz diced chiles
- 16 oz pepper jack cheese
- 10 oz Oaxaca
- 1 bundle cilantro roughly chopped, plus some for garnish
- 1 cup mayo
- 2 oz lime juice
- 2 tsp chili powder
- 1/2 cup cotija cheese for garnish
- Tajin garnish
Instructions
- Preheat your pellet smoker to 220℉ with a neutral flavor pellet.
- Add your frozen corn to the pan first. This will place it closer to heat allowing it to cook.
- Then cube your cheese, and roughly chop your cilantro. Add the rest of the ingredients to the pan.
- GIve the ingredients a mix just to incorporate.
- Smoke for 2 hours, stirring every 30 minutes to fully incorporate melted cheeses.
- Once all the cheese is melted, take the pan out of the smoker and stir. Add a fresh squeeze of lime, a sprinkle of fresh cilantro and tajin seasoning.