This grilled Mexican street corn dip incorporates creamy, smoky southwestern flavors and turns it into a delicious dip that makes a great appetizer or tailgating snack! We makes this with grilled corn and jalapeños plus smoked cream cheese to really bring out live fire flavors and serve it with corn chips.
How To YouTube Video:Â https://youtu.be/_uYmALNQKB4
Ingredients
- Â 6 ears of corn or (4 1/2 C of kernels)
- 2 large jalapeños
- 16 oz smoked cream cheese (2 blocks)
- 1 C crema (mexican sour cream)
- 1/2 C cotija cheese
- 1/2 C cheddar cheese, shredded
- 1/4 C, cilantro, chopped
- 3 green onions, diced
- 1 T, Meat Church Dia De La Fajita SeasoningÂ
- squeezable jalapeño hot sauce
- cilantro
- cotija cheese
Prepare your grill
Prepare your grill at medium high heat. In this video we used a Traeger Ranger with mesquite pellets.Â
Grill the corn & jalapeños
Pull the husk back from the cob and remove the silks. Place the corn and jalapeños on the grill rolling and rotating constantly until the corn is tender and you get your desired char.
 
Remove the corn and jalapeños from the grill. Using a knife cut the kernels off the cob. De-seed and dice the jalapeños. Place the corn and jalapeños into a mixing bowl.Â
Prepare the dip
Add the cheese, green onions, cilantro, cotija, crema and cream cheese. Mix thoroughly and season with Meat Church Dia de la Fajita to taste.Â
Place in a 1/2 disposable steam pan.Â
Smoke the dip
Lower the temp of your smoker to 250 - 325 depending on how fast you want the dip and how much smoke flavor you desire. Place the pan in the smoker for 30 - 45 minutes. All of these ingredients are already cooked, so you are simply brining it all together. In this video we used a Traeger Ranger at 300 degrees for 45 minutes for a quicker cook in a tailgating situation.Â
Remove the pan from the smoker.
Garnish with a squeezable hot sauce, cotija cheese a light dusting of seasoning and cilantro. Serve with heavy corn chips and enjoy!
