# Smoked Street Corn Dip with Pepper Jack and Cotija Cheese

Creamy smoked dip featuring authentic Mexican street corn flavors with cream cheese, pepper jack, cotija, jalapeños, cilantro, and Tajín seasoning. Perfect party appetizer.

- Total time: 40 min
- Cuisine: Mexican
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Preheat your smoker to 300-325°F using apple or cherry wood for mild, sweet smoke flavor.
2. Ensure your cream cheese is completely softened to room temperature for easy mixing.
3. Cube the pepper jack cheese into uniform pieces for even melting.
4. Drain the canned corn thoroughly and pat dry with paper towels to remove excess moisture.
5. Dice the jalapeños finely, removing seeds and membranes if you prefer less heat.
6. Chop the fresh cilantro, reserving some for garnish.
7. In a large disposable aluminum pan, add the softened cream cheese and sour cream.
8. Mix together until smooth and well combined.
9. Add the cubed pepper jack cheese to the cream cheese mixture.
10. Distribute the cheese cubes evenly throughout the cream cheese base to ensure uniform melting.
11. Fold in the drained corn kernels, distributing them evenly throughout the cheese mixture.
12. Add the diced jalapeños and half of the chopped cilantro, reserving the rest for garnish.
13. Mix gently to combine all ingredients without overmixing.
14. Place the aluminum pan on the smoker grates away from direct heat.
15. Smoke for 15 minutes without stirring to allow the initial heating and flavor infusion.
16. Remove the pan and stir the mixture gently but thoroughly to distribute the melting cheese and prevent hot spots.
17. Return 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.
18. Remove the dip from the smoker and stir in 1 tablespoon of the Tajín seasoning.
19. Taste and adjust seasoning as needed.
20. Sprinkle the grated cotija cheese over the top while the dip is still hot, allowing it to soften slightly.
21. Add the remaining fresh cilantro and dust with the remaining Tajín for color and authentic presentation.
22. Serve immediately while hot with tortilla chips, crusty bread, or fresh vegetables for dipping.
23. To keep warm for extended serving, transfer to a slow cooker on low heat or return to the smoker on low temperature.

## Equipment

- smoker
- disposable aluminum pan
- slow 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

## Source

- Original video: https://cwfeats.com/corn-queso-dip/
- Recipe page: https://www.cliprecipe.com/recipe/347ed461-3fa3-4648-b476-8df4607936dc
- Extracted: 2025-10-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt