Smoky Grilled Mexican Street Corn Dip With Charred Jalapeños
Turn classic elote flavors into a smoky, scoopable grilled corn dip with charred corn, jalapeños, and smoked cream cheese for your next gathering.
Smoky Grilled Mexican Street Corn Dip With Charred Jalapeños
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
8
15 minutes
45 minutes
375
Mexican
Dip
I’ve been experimenting with grilled corn recipes for years, and this grilled elote dip has become my go-to crowd-pleaser for tailgates and backyard gatherings.
This Mexican street corn dip transforms the classic flavors of elote — grilled corn slathered with crema, cotija cheese, and spices — into a smoky, scoopable dip that’ll have your guests hovering around the snack table all day.
The secret is grilling both the corn and jalapeños to bring out their natural sweetness before combining them with smoked cream cheese for an extra layer of flavor.
Ingredients
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- 6 ears of fresh corn (or 4 1/2 cups kernels)
- 2 large jalapeños
- 16 oz. smoked cream cheese (2 blocks), softened
- 1 cup Mexican crema (or substitute regular sour cream)
- 1/2 cup cotija cheese, crumbled, plus extra for garnish
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped, plus extra for garnish
- 3 green onions, finely diced with a sharp knife
- 1 Tbsp. southwestern seasoning blend
- Corn chips for serving
Directions
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Prepare your grill.
Fire up your grill to medium-high heat (around 400°F). I prefer using hardwood or mesquite for this elote dip, as it adds another dimension of flavor that perfectly complements the sweet corn.Grill the corn and jalapeños.
Peel back the corn husks and remove all the silks. Place the corn and whole jalapeños directly on the grill grates. Rotate them frequently until you achieve a nice char on all sides and the corn becomes tender, about 10–12 minutes.Prepare the Mexican street corn dip mixture.
Once the corn has cooled slightly, stand each cob upright on your cutting board and carefully slice downward with a clean, sharp knife to remove the kernels. Cut them close to the cob for maximum yield.
Remove the stems, seeds, and membranes from the jalapeños (leave some seeds if you prefer extra heat — it adds a nice kick), and dice them finely.
Combine the grilled corn kernels and diced jalapeños in a large mixing bowl. Add the smoked cream cheese, crema, cotija cheese, cheddar cheese, chopped cilantro, and green onions. Mix thoroughly until all ingredients are well incorporated. Season with the southwestern spice blend to taste.Smoke your elote corn dip.
Transfer the mixture to a cast iron skillet or a disposable aluminum pan. Lower your grill temperature to around 300°F and place the dip back on the grill for 30–45 minutes.
Close the lid to capture all that wonderful smoke flavor. Since all ingredients are already cooked, you’re simply marrying the flavors and adding more smokiness to your grilled corn dip.Serve your Mexican corn dip.
Remove the elote dip from the grill and give it a final stir. Top with additional cotija cheese, a sprinkle of chopped cilantro, and a drizzle of your favorite hot sauce if you like some heat.
Serve warm with sturdy corn chips that can hold up to this hearty Mexican street corn dip. I’ve found that keeping the dip in a cast iron skillet helps it stay warm longer during serving.
