Smoked Mexican Street Corn Dip
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A creamy, cheesy, smoky dip inspired by Mexican street corn—perfect for parties, game nights, or BBQs!
Ingredients
- 16 oz cream cheese
- 2 cans southwest corn, drained
- 8 oz Pepper Jack cheese
- 1 bunch cilantro, diced
- 1/4 cup sour cream
- Tajin seasoning (generous amount)
- Feta or cotija cheese (for topping)
Cooking Methods
Slow Cooker
- Combine all ingredients in your slow cooker.
- Cook on low for 2–2.5 hours until melted, stirring regularly.
Oven
- Preheat oven to 350°F (175°C).
- Combine ingredients in a baking pan.
- Bake 25–30 minutes, stirring halfway through.
Smoker (Best Flavor)
- Preheat smoker to 225°F (107°C).
- Combine ingredients in a pan.
- Smoke for 2 hours, stirring halfway through.
Finishing Touch
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Top with crumbly feta or cotija cheese before serving.
Details
- Prep Time: 10 minutes
- Cook Time: 25–120 minutes (depending on method)
- Total Time: ~35 minutes to 2.5 hours
- Yield: ~8 servings
- Kcal: ~250 kcal per serving
Smoky, creamy, and packed with flavor—this dip is a crowd-pleasing twist on classic street corn!
