Smoked Street Corn Dip with Pepper Jack and Cotija Cheese
Directions
- 1Preheat your smoker to 300-325°F using apple or cherry wood for mild, sweet smoke flavor.
- 2Ensure your cream cheese is completely softened to room temperature for easy mixing.
- 3Cube the pepper jack cheese into uniform pieces for even melting.
- 4Drain the canned corn thoroughly and pat dry with paper towels to remove excess moisture.
- 5Dice the jalapeños finely, removing seeds and membranes if you prefer less heat.
- 6Chop the fresh cilantro, reserving some for garnish.
- 7In a large disposable aluminum pan, add the softened cream cheese and sour cream.
- 8Mix together until smooth and well combined.
- 9Add the cubed pepper jack cheese to the cream cheese mixture.
- 10Distribute the cheese cubes evenly throughout the cream cheese base to ensure uniform melting.
- 11Fold in the drained corn kernels, distributing them evenly throughout the cheese mixture.
- 12Add the diced jalapeños and half of the chopped cilantro, reserving the rest for garnish.
- 13Mix gently to combine all ingredients without overmixing.
- 14Place the aluminum pan on the smoker grates away from direct heat.
- 15Smoke for 15 minutes without stirring to allow the initial heating and flavor infusion.
- 16Remove the pan and stir the mixture gently but thoroughly to distribute the melting cheese and prevent hot spots.
- 17Return to the smoker for another 10-15 minutes, continuing to cook until the pepper jack is completely melted and the mixture is hot and bubbly throughout.
- 18Remove the dip from the smoker and stir in 1 tablespoon of the Tajín seasoning.
- 19Taste and adjust seasoning as needed.
- 20Sprinkle the grated cotija cheese over the top while the dip is still hot, allowing it to soften slightly.
- 21Add the remaining fresh cilantro and dust with the remaining Tajín for color and authentic presentation.
- 22Serve immediately while hot with tortilla chips, crusty bread, or fresh vegetables for dipping.
- 23To keep warm for extended serving, transfer to a slow cooker on low heat or return to the smoker on low temperature.
Ingredients
- 2 blocks (16 oz) blocks cream cheese, softened to room temperature
- 1 lb block pepper jack cheese, cubed
- 3 tablespoons sour cream
- 2 cans cans sweet corn, drained
- 2 jalapeños, finely diced (seeds removed for milder heat)
- 1 bunch bunch fresh cilantro, chopped (about ½ cup)
- 0.25 cup grated cotija cheese
- 2 tablespoons Tajín seasoning
Equipment
smokerdisposable aluminum panslow cooker
Tips
- Use room temperature cream cheese for smooth mixing
- Cube pepper jack instead of shredding for better melting
- Adjust jalapeños based on heat preference
- Substitute cotija with queso fresco or feta if unavailable
- Recipe doubles easily for larger crowds
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