Easy Pellet Grill Mexican Street Corn Dip

When you’re hosting a casual weekend gathering or just want a comforting, warm dip on a weeknight that requires minimal effort but is full of flavor, then this easy Pellet Grill Mexican Street Corn Dip is the perfect solution!

This dip takes traditional street corn flavors and turns them into a shareable dip that yields a creamy, smoky flavor. It bakes up right inside your pellet grill while you let the kitchen stay nice and cool. That wood-fired flavor pairs wonderfully with the creamy corn dip. This tasty dip is also naturally gluten-free. We use this recipe all summer long for gatherings, and there is never any left. Make it even better by pairing it with smoked salsa.

Table of contents

• What is Easy Pellet Grill Mexican Street Corn Dip?
• Why you’ll love this Mexican Street Corn Dip
• Ingredient Notes
• How to Make Creamy Pellet Grill Mexican Street Corn Dip
• Tips for the Best Corn Dip
• Variations and Substitutions
• Frequently Asked Questions
• Serving Suggestions
• Storage Tips
• More Pellet Grill Recipes

What is Easy Pellet Grill Mexican Street Corn Dip?

Easy pellet grill Mexican street corn dip is a warm, creamy appetizer made by mixing sweet corn, mayonnaise, sour cream, and Mexican spices, then baking it on a pellet smoker or pellet grill. This cooking method infuses the sweet corn and melted cheese with a rich, wood-fired smoky flavor that perfectly balances the tangy and zesty toppings. It is a simple twist on traditional Elote that is served warm alongside tortilla chips.

Why you’ll love this Mexican Street Corn Dip

• Easy to make without ever using the stove or oven.
• Naturally gluten-free!
• One-pot style recipe making cleanup a breeze.
• Uses pantry staples paired with a few refrigerated cheeses.
• Feeds a crowd, great for a gathering.

Ingredient Notes

Fresh or Frozen Corn – The sweet base of the dip, this can be made with fresh or frozen corn kernels. This means skip the canned corn! Canned corn retains too much water, which makes your dip watery. Stick to fresh or frozen for that crisp texture.

Olive Oil – Used to toss the corn in before smoking, it helps the corn roast and hold the spices.

Cream Cheese – This is paired with the sour cream and mayo to create the creamy base for the dip.

Sour Cream – This is paired with cream cheese and mayonnaise to create the creamy base for the dip.

Mayonnaise – This is also paired with cream cheese and sour cream to create the creamy base for the dip.

Cotija Cheese – A crumbly, salty Mexican cheese that adds an authentic, traditional flavor to the dish.

Pepper Jack Cheese – This adds a wonderful, gooey melt and a very subtle hint of warmth.

Green Chiles – Gives the dip a bright, zesty texture and a little bit of heat.

Jalapeno – Adds heat and texture; use more if you want a spicy dip.

Garlic – Adds a savory punch to the dip, use minced or crushed garlic.

Lime – Fresh lime adds a bright pop of acidity to the rich cheese.

Chili Powder – This enhances the blend of spices to give the traditional flavor.

Smoked Paprika – Use smoked paprika, not regular paprika; it is a different flavor.

Cumin – Enhances the spice blend to give a traditional flavor.

Salt and Pepper – Add at the end to taste.

Fresh Cilantro – Use as a garnish to top the corn dip.

How to Make Creamy Pellet Grill Mexican Street Corn Dip

1. Preheat the pellet grill to 350°F.
2. Using a 12-inch cast iron skillet, add the olive oil to coat the pan, then top with the corn in an even layer.
3. Place this on the heated grill for 20 minutes to smoke the corn kernels.
4. In a medium-sized bowl, combine the cream cheese, sour cream, mayo, shredded cheeses, jalapeno, crushed garlic, chiles, lime juice, chili powder, smoked paprika, and cumin. Use a spatula to stir well to combine.
5. After the corn kernels are smoked, carefully raise the lid on the pellet grill and stir in the dip mixture. I find this easy to do while the skillet is still on the grill. If that’s an issue, carefully remove the skillet, pour the corn into the dip mixture and stir, then add it back to the skillet. This should be spread into an even layer in the cast iron skillet.
6. Decrease the temperature to 275°F.
7. Close the lid and smoke for 1 hour; stir halfway through. When done, the edges will be hot, creamy, and bubbly. I recommend stirring because this allows any of that cream cheese that hasn’t melted to get fully melted and evenly cooked.
8. Top with chopped cilantro and serve with chips or vegetables.

Tips for the Best Corn Dip

• Soften the cream cheese in order to avoid any lumps, this is crucial in order to get a good melt.
• Control the spice level, make the dip mild or spicy based on the spices and peppers added into the dip. This dip is mild when made as written.
• Use a cast-iron skillet; this recipe is best made in a cast-iron skillet.
• Make sure to stir halfway through the cooking time to get it nicely melted.
• We like to use frozen sweet corn; do not defrost it first. I avoid canned corn because it’s very watery and can make the dip just as watery! We want that corn to stay crisp and tender.

Variations and Substitutions

• If you cannot find Cotija Cheese, use a finely crumbled queso fresco. The Cotija Cheese is typically at the local grocery store with the other fine cheeses and it crumbles easily when opened.
• Add in proteins like chicken, pork, or chorizo.
• Make it spicy with extra jalapenos or add cayenne pepper.
• Add additional ingredients like bell peppers or black beans.

Frequently Asked Questions

The corn can be prepared in advance, and the remaining ingredients added. Wrap and store in the fridge until ready to smoke on the pellet grill.

Use a mild, sweet wood pellet like apple, maple, or cherry to naturally complement the sweetness of the corn. If you want a stronger smoked flavor, then use hickory wood chips. Heavy wood chips like hickory can add lots of gray coloring right into your deep, so I like the sweeter pellets.

This same recipe can be made in the oven at 350°F. The tasty flavor will still be mostly intact; however, it will not have the strong smoked flavor from the smoker.

This recipe is naturally gluten-free, but it is best to ALWAYS check all ingredients before using to be sure that there is no cross-contamination.

Serving Suggestions

This recipe is best served with thick-cut tortilla chips or sliced sweet peppers. It can also be served with grilled wings or smoked pork carnitas.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. When ready to reheat, heat in the oven at 325°F for 8-10 minutes in an oven-safe dish.

With a few simple steps, you can transform an ordinary dish into something extra with this Easy Creamy Pellet Grill Mexican Street Corn Dip, the perfect choice for a gathering!

More Pellet Grill Recipes

• Pellet Grill Smoked Little Smokies

• Pellet Grill Balsamic Steaks

• Smoked Mushrooms (Pellet Grill Recipe)

• Smoked Spinach Artichoke Dip