This smoked corn dip is creamy, simple to prepare, and full of smoky, savory flavor—perfect for entertaining. A touch of heat from pickled jalapeños and the creaminess of pepper jack cheese make this warm dip a crowd favorite.
Table of Contents
Smoked Corn Dip
You might be familiar with warm cheesy corn dips at parties or chilled versions for summer gatherings, but smoking the dip adds a depth of flavor that makes it memorable. I smoked this recipe over a long weekend and it disappeared fast—slightly spicy, creamy, and highly addictive.
This recipe uses just a handful of ingredients and comes together quickly, making it ideal for game day, potlucks, or family get-togethers. It’s also easy to adapt to your preferences—here’s the base version I made.
Recipe Rundown
| Prep Time: | 5 minutes |
| Smoke Time: | 1 hour 30 minutes |
| Smoker Temperature: | 225° F |
| Wood Pellets: | Blend, hickory, or similar |
| Servings: | 8–10 |
Ingredients Needed:
- Southwestern-style canned corn (with poblano and red peppers) — adds flavor, though plain or fiesta-style corn also work.
- Diced tomatoes with green chilies — gives body and a hint of heat.
- Pickled jalapeños — provide heat without the crunch of fresh peppers.
- Jalapeño pepper jack cheese — adds creaminess and spice; plain pepper jack or Monterey Jack can be used to reduce heat.
- Green onions — mild and tender for a fresh bite.
- Garlic — fresh, minced for best flavor.
- Sour cream — full-fat preferred for richness.
- Mayo — contributes creaminess and tang.
- Cream cheese — about half a block for smooth texture.
- Chili powder — for color and a touch of warmth.
- Smoked paprika — enhances the smoked flavor.
- Kosher salt — season to taste.
How to Make this Smoked Corn Dip
Step 1: Combine Ingredients. In a large 10-inch cast iron skillet, stir together the corn, tomatoes with green chilies, pickled jalapeños, half of the shredded cheese, diced green onions, minced garlic, sour cream, mayo, cream cheese, and the chili powder, smoked paprika, and salt.
Step 2: Smoke. Place the skillet in a smoker preheated to 225°F. Close the lid and smoke for 1 hour.
Step 3: Add Cheese. Remove the skillet, stir everything until evenly combined, and sprinkle the remaining cheese on top.
Step 4: Finish Smoking. Return the skillet to the smoker and continue cooking for another 30–40 minutes, or until the dip is hot throughout and the top cheese is melted and bubbly. If you’re short on time, you can raise the smoker to 275°F after adding the top cheese to finish more quickly.
Step 5: Serve. Serve warm straight from the skillet with corn chips, tortilla chips, crackers, or fresh vegetables for dipping.
Watch Me Make This Smoked Corn Dip
Variations
- Seasonings: Sprinkle your favorite spicy BBQ rub or additional chili powder for more punch.
- Adjust spice level: Use Monterey Jack or plain cheddar and omit pickled jalapeños to make a milder dip.
- Fresh finish: Add chopped cilantro or a squeeze of lime just before serving for brightness.
Can you make this Smoked Corn Dip with Fresh Corn?
Yes. For fresh corn, either grill the cobs first to add char and smoky flavor, or cut the kernels from the cob and sauté briefly in butter or olive oil before combining with the other ingredients. Then continue with the smoking steps as directed.
Storage
Allow any leftover dip to cool, then transfer to an airtight container and refrigerate for up to 3 days. The smoky flavor can intensify after sitting, so reheating briefly in the oven or microwave and stirring before serving helps refresh the texture and taste.
Smoked Jalapeno Corn Dip
Equipment
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1 10-inch cast iron skillet
Ingredients
- 2 15 oz. cans Southwestern-style corn
- 1 10 oz. can diced tomatoes with green chilies
- ¼ cup diced pickled jalapeños
- 8 oz. shredded jalapeño pepper jack cheesedivided
- 2 green onions, diced
- 2 cloves garlic, minced
- ½ cup sour cream
- ¼ cup mayo
- 4 oz. cream cheese
- ¼ tsp. chili powder
- ¼ tsp. smoked paprika
- ¼ tsp. kosher salt
Instructions
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Combine corn, tomatoes, pickled jalapeños, half the cheese, green onions, garlic, sour cream, mayo, cream cheese, and seasonings in a 10-inch cast iron skillet.
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Place the skillet in a smoker preheated to 225°F.
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Smoke for 1 hour with the lid closed.
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Stir, top with remaining cheese, and return to the smoker.
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Smoke an additional 30–40 minutes until heated through and the cheese is melted.
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Serve warm with chips, crackers, or vegetables.