The Easiest Smoked Elote Dip

This smoked elote dip is perfect for any get-together. 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, give a mix, and smoking it on your pellet grill or even oven.

Mexican Street Corn

This recipe comes as an easy, shareable version of the loved street food, Elote. If you didn’t know I used to 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.

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

Fresh 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.

Fresh 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 at your local grocery store, 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

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.

FAQ