This smoked corn dip is creamy, easy to prepare, and packed with smoky, slightly spicy flavor — perfect for parties, game day, or a casual get-together. Pickled jalapeños and pepper jack cheese add a touch of heat while a cast-iron skillet and low-and-slow smoking build a rich, smoky profile. It comes together with just a handful of ingredients and is simple to customize to your taste.
Smoked Corn Dip
If you’ve enjoyed a warm, cheesy corn dip or a chilled corn salad, trying this smoked version elevates the familiar flavors. Smoking adds depth that pairs beautifully with the creamy base and the tang of pickled jalapeños. This recipe is forgiving — swap cheeses or adjust the spice level to suit your crowd — and it reheats well if you have leftovers.
Recipe Rundown
| Prep Time: | 5 minutes |
| Smoke Time: | 1 hour 30 minutes |
| Smoker Temperature: | 225° F |
| Wood Pellets: | Blend, hickory, or another favorite |
| Servings: | 8–10 |
Ingredients Needed
- 2 (15 oz.) cans Southwestern-style corn (with poblano and red peppers). You can substitute plain or fiesta corn if preferred.
- 1 (10 oz.) can diced tomatoes with green chilies — adds body and a touch of acidity.
- 1/4 cup diced pickled jalapeños — pickled jalapeños give heat without the crisp bite of fresh peppers.
- 8 oz. shredded jalapeño pepper jack cheese, divided (or use regular pepper jack or Monterey Jack to reduce heat).
- 2 green onions, diced for a milder onion flavor.
- 2 cloves garlic, minced.
- 1/2 cup sour cream (full fat recommended for best texture).
- 1/4 cup mayonnaise to boost creaminess and add tang.
- 4 oz. cream cheese (about half a standard block) to add richness.
- 1/4 tsp chili powder for warmth and color.
- 1/4 tsp smoked paprika to enhance the smoky flavor.
- 1/4 tsp kosher salt, or to taste.
How to Make this Smoked Corn Dip
- Combine ingredients: In a large 10-inch cast iron skillet, mix the corn, tomatoes with green chilies, pickled jalapeños, half of the shredded cheese, green onions, garlic, sour cream, mayonnaise, cream cheese, chili powder, smoked paprika, and salt until evenly combined.
- Smoke: Place the skillet in a smoker preheated to 225°F. Close the lid and smoke for 1 hour to infuse the mixture with smoke flavor.
- Stir and top with cheese: After one hour, stir the dip thoroughly, then sprinkle the remaining cheese over the top.
- Finish smoking: Return the skillet to the smoker and continue to smoke for another 30–40 minutes, until heated through and the top cheese is melted and bubbly.
- Serve: Remove from the smoker and serve warm with corn chips, tortilla chips, crackers, or raw veggies.
Equipment
- 10-inch cast iron skillet (or other oven-safe skillet that fits your smoker)
Variations
- Seasonings: Swap or add a favorite spicy BBQ rub for a different flavor profile.
- Adjust the heat: Use Monterey Jack or mild cheddar and omit the pickled jalapeños for a milder dip.
- Fresh brightness: Finish with chopped fresh cilantro or a squeeze of lime juice just before serving for added brightness.
Can you make this Smoked Corn Dip with Fresh Corn?
Yes. If using fresh, in-season corn, either grill the whole cobs first and cut the kernels off, or cut the kernels and sauté them briefly in butter or olive oil before combining with the other ingredients. Proceed with the recipe as written, then smoke to finish.
Storage
Cool any leftovers and store in an airtight container in the refrigerator for up to 3 days. The smoke flavor can deepen after resting overnight, which many people enjoy. Reheat gently in a low oven or in a covered skillet until warmed through.
Note
If you need to finish the dip faster after adding the top cheese, you can raise the smoker temperature to 275°F for a shorter finish time. Keep an eye on it so it melts evenly without drying out.