If you love the flavors of Mexican street corn, then you're going to absolutely be obsessed with this smoked Mexican street corn dip. This dip is creamy, smoky, and ultra-scoopable. Make it for your next backyard get-together or serve it during football Sunday.

You're also going to love how quick and easy this recipe is. Literally everything gets mixed in one cast iron pan, and you just pop it on the smoker for 45 minutes and—you're done. Couldn't be easier.
🛒 WHAT YOU'LL NEED TO MAKE THIS RECIPE

- Frozen Corn – Yeah, I'm using frozen corn. Sue me. It's so quick and easy. Just thaw it and you’re good to go.
- Sour Cream & Cream Cheese – Almost all of my dips use sour cream and cream cheese to make the creamy dip.
- Mayonnaise – Same thing with mayo. Every dip needs mayo.
- Cotija Cheese – The signature cheese in Mexican street corn.
- Colby Jack Cheese – You can use Pepperjack also.
- BBQ Rub or Tajín – Choose a smoky BBQ rub or Tajín to season the dip.
- Lime Juice – The line juice adds some freshness and acidity to the dip.
- Jalapeño – For a nice touch of heat.
👨🍳 HOW TO MAKE SMOKED MEXICAN STREET CORN DIP
@grillfrenzy Smoked Mexican Street Corn Dip on the @Traeger Grills 🌽 #bbq #bbqtiktok #traegergrills #foodtiktok ♬ Come Out and Play - 2008 Remaster - The Offspring
1. Combine the Ingredients

In a small cast-iron skillet, mix together the thawed corn, sour cream, cream cheese, mayonnaise, cotija, shredded pepper jack, lime juice, diced jalapeño, and BBQ rub. Make sure everything is well-combined.
2. Smoke the Dip

Smoke the dip at 250F for 45-60 minutes, until the dip is bubbly and warmed throughout.
3. Add More Cheese

Remove the dip from the smoker and sprinkle some more cotija cheese on top.
4. Rest & Serve

Let the dip cool down for a few minutes, and then serve with Fritos or pita bread.
💡 PRO TIPS FOR MAKING THIS RECIPE

- Use fresh corn. I caught some flak on TikTok for using thawed, frozen corn. Which is fine. If you want to level-up this recipe, you can use fresh corn and char it on your grill first.
- Make it spicier. Add a pinch of cayenne or some more diced jalapeño to kick up the spice even more.
Smoked Mexican Street Corn Dip

Ingredients
- 3 cups frozen corn thawed
- 1/2 cup sour cream
- 8 oz cream cheese softened
- 1/4 cup mayonnaise
- 1/2 cup cotija cheese crumbled
- 1/2 cup pepper jack cheese shredded
- 1 tbsp BBQ rub sub Tajín
- 1 lime juice of
- 1 jalapeño diced
Instructions
- In a 10-inch cast iron skillet, mix together all the ingredients. Stir until combined.
- Smoke uncovered at 250°F for 45-60 minutes, stirring occasionally, until hot and bubbly.
- Garnish with extra cotija cheese and a sprinkle of Tajín or BBQ rub.
- Serve warm with Fritos or grilled bread.
Notes
- Use fresh corn. I caught some flak on TikTok for using thawed, frozen corn. Which is fine. If you want to level-up this recipe, you can use fresh corn and char it on your grill first.
- Make it spicier. Add a pinch of cayenne or some more diced jalapeño to kick up the spice even more.