Mexican Smoky Corn Dip
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It was apparent that Club Foody had to be created…
Ten years ago, I said to David that I had to share all my beautiful recipes with people and slowly, that is when I started putting the website together. Alvenh (my web designer) and I worked for months 📆 before finalising CF. On March 1st 2016, the first recipe (Sausalito Smoked Salmon Dip) was up and running…
 
In the past few years though, I keep mentioning to my husband that without Club Foody, many recipes 🥘 would not have been created or ingredients not be tasted. One thing that CF didn’t change but amplified was to try new dishes that we’ve never had before.
 
Last time we were in Puerto Vallarta, we were wandering in the Zona Romantica and walked by a street food vendor that was selling Elotes 🌽, a popular Mexican snack. Afraid to get the “turista” also know as “Montezuma’s Revenge”, we simply asked about the ingredients. Just before we left, I tried one.
 
It was OMG 🤯!
The following summer, I recreated Elotes at home and ever since then, we’ve been corn on the cob snobs! We can’t have them with just butter 🧈, salt and pepper… it’s so boring! That delicious Mexican version took me a step further and that is when I created Mexican Smoky Corn Dip!
 
With a few added (and omitted) ingredients, this dip is extremely similar to Elotes. It has a few substitutions, giving this party food a rich and smoky flavor. Relatively quick to make 👩‍🍳👨‍🍳, this is a crowd pleaser and can be served with tortilla chips or crostini!
 
To give it that gorgeous smooth mixture, cream cheese, mayonnaise and crema are mixed together. Here in Canada 🍁, I’ve never seen crema so depending on where you live, it might not be available therefore use sour cream. I prefer light as it mixes better with the other ingredients.
 
Additional ingredients are also added to this beautiful Mexican Smoky Corn Dip such as lime juice and zest, chili powder, smoked paprika, salt 🧂 and pepper. These bring the right balance to the mixture without being overly spicy or overly rich.
 
As the title refers, corns is one of the main ingredients. They can be either steamed, microwaved, or grilled. Of course, for a smokier taste, grilled 🔥 is the way to go. Next year, I’ll show you all the different ways to cook corn on the cob.
 
After the cobs are cooled enough to handle, the kernels are cut and added to the cream cheese mixture. Another “must add” ingredient to mimic Elotes is Cotija cheese. Same as with crema, it might not be available in your area so substitute either feta or queso fresco. If using feta, rinse it under cold water 💦 to remove the salty brine.
 
Remarkably close to Elotes, this Mexican Smoky Corn Dip is simply amazing! With a great mix of ingredients, this is the perfect party food to serve to your friends and family 👨‍👩‍👧‍👦! Bring a bag of tortilla chips and enjoy this dip!
Bon Appétit! 🍽
 
Check out these other party food recipes… 😀
– Cucumber Tea Sandwiches
– Shrimp Bruschetta
– Kentucky Hot Brown Sliders
– Raincoast Crisps Copycat
– Korean Meatballs
– Olive Tapenade
– Caprese Skewers
– Croquetas de Jamón • Ham Croquettes
– Grilled Jalapeño Poppers
and for even more party food recipes 🥳, click on this link… Recipe Category • Hors d’Oeuvres/Antipasto, Canapés/Dips
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Mexican Smoky Corn Dip

Mexican Smoky Corn Dip

Easy to make, this tasty Mexican Smoky Corn Dip is a total crowd pleaser. Served with tortilla chips, it's a gorgeous recipe to enjoy!
5 from 7 votes
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Servings 6

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Prep Time 10 minutes
Cook Time 12 minutes
Passive Time 15 minutes

Ingredients
  

  • 8 ounces cream cheese, room temperature tips & tricks
  • 1/3 cup mayonnaise see Recipe
  • 1/3 cup crema (substitute sour cream)
  • 1 tsp. freshly squeezed lime juice tips & tricks
  • 1/2 tsp. lime zest
  • 1/2 tbsp. chili powder (substitute ancho chili powder or guajillo chili powder)
  • 1/2 tbsp. smoked paprika
  • 1/4 tsp. ground Himalayan pink salt, or to taste
  • 1/4 tsp. freshly ground mixed peppercorns, or to taste
  • 3 large ears corn, grilled or cooked
  • 1/2 cup Cotija cheese, crumbled
  • 1 1/2 tbsp. fresh chopped cilantro, for garnish tips & tricks
  • tortilla chips, for serving

Directions
 

  • In a medium bowl, combine cream cheese, mayonnaise, crema, lime juice, lime zest, chili powder, smoked paprika, salt and pepper. Stir until very well blended and set aside.
  • Using a sharp knife, cut the kernels off as close as possible to the cob and add them to the cream cheese mixture. Add Cotija cheese and stir until mixed.
  • Transfer to a serving bowl and garnish with fresh chopped cilantro. Serve with tortilla chips or crostini.

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