Fiesta Corn Dip

Try this fiesta-inspired smoked corn dip recipe, which is a perfect appetizer or way to use leftover fresh or frozen corn on the cob.

If you have been searching for an easy smoker friendly Mexican corn dip recipe, you have found the one! This appetizer has been a staple for parties, picnics, and even as a side dish at BBQs if desired.

This is one of those dishes that you can just toss everything together into a bowl, and pop on your smoker while you’re grilling up some delicious smoked pulled pork or hot and fast ribs and want a pre-dinner snack.

While I love the addition of smoke flavor, this recipe works great in the oven as well if you do not have a grill.

Grab the recipe details below, tips for substitutions, and ideas for dipping and serving. Let’s dive in!

“School” Supplies:

• 6 inch Cast Iron Pan
• Mixing Bowl
• Knife & Cutting Board
• Spatula

“Class” Notes:

Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you. 

This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own. 

Ready to begin cooking? Simply jump to the recipe below and begin. 

Corn Dip Veggies:

• Fresh or Frozen Corn (canned corn drained well can be used too but the other types work best)
• Poblano Peppers
• jalapeño Peppers
• Red Pepper
• Green Onions

A lot of recipes traditionally use canned fire roasted tomatoes, but I prefer to leave them out because I find it makes the mixture watery. If you like the added flavor, drain them well and add them if desired.

I prefer to dice all the vegetables and toss them into the cast iron pan over medium high heat with a little olive oil. Cook the peppers, onion, and corn until tender, about 5-6 minutes.

Pour the warm and cooked vegetables over the fiesta dip mixture to combine everything together.

Fiesta Dip Mix Recipe:

This is the base dip mix that I like to use for creating this recipe. Here is what you need-

• 1 packet Fiesta Ranch Mix (you can also just use ranch seasoning and some cumin and chili powder instead)
• 1 tbsp. Smoked Paprika
• 1 cup Sour Cream (you can sub with Greek yogurt)
• 8 oz. Softened Cream Cheese
• Pepper Jack Cheese
• Cheddar Cheese

This ranch dip mixture comes together best when the cream cheese is softened. You can microwave it for about 30-60 seconds in a bowl before adding the other ingredients.

To the softened cream cheese, simply combine the sour cream, seasonings, and cheese. Fold in the cooked veggies and corn from above and mix together well.

Pour the corn dip into a cast iron skillet and spread it into an even layer. A pie plate or small metal pan works well for the grill or smoker.

Smoking Instructions:

Preheat the smoker to 350 F. (or alternatively, the oven). Place the cast iron skillet onto the grill grates over indirect heat on the smoker.

Smoke the corn dip until the mixture is bubbly and the cheese is slightly golden brown on top. This takes about 30 minutes.

If you are smoking other foods on the grill at a lower temperature, plan for a longer smoke time with the dip as well.

Serve the dip with some crushed corn tortilla chips over the top and some additional green onions. Use tortilla chips or with my keto corn tortilla chips (as a low carb alternative), pork rinds, or sliced raw radishes for dipping.

This mixture is delicious on grilled chicken or fish as well!