Smoky Street Corn Dip – A Copycat Classic
This recipe is a delicious and easy-to-follow version of the famous Smoky Street Corn Dip, perfect for gatherings and game days. It combines fresh corn, tangy lime juice, and smoky spices with melty cheese to create an irresistible appetizer that feels like a copycat or regional favorite but with your creative twist.
Allergens
Dairy (Mayonnaise and Cheese)
Ingredients
- 4 cups fresh corn kernels (from about 3 ears of corn)
- 1 cup mayonnaise
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- 3 tablespoons lime juice (from about 2 limes)
- 1/2 cup chopped fresh cilantro
- Tortilla chips, for serving
Instructions
- Preheat your grill or grill pan over medium heat.
- In a large bowl, combine corn kernels, mayonnaise, Monterey Jack cheese, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and pepper. Mix well to combine.
- Grill or cook the corn mixture on the grill until slightly charred and warm, stirring occasionally, for about 5 minutes.
- Remove from heat and let cool for a minute. Stir in lime juice and cilantro.
- Serve with tortilla chips.
Chef’s Insight
To get the perfect char on the corn, make sure to rotate it frequently while cooking.
Notes
To create the perfect hero shot under daylight, use natural or softbox lighting to capture the gleaming sauces and firelight reflections. For a cinematic 45° shallow-focus scene, use side lighting to emphasize the depth of field on textures and enhance the vibrant contrast between charred and glossy elements.