Smoked Street Corn Dip
Smoked Street Corn Dip is a hot and cheesy appetizer recipe for the smoker or Traeger pellet grill!
It’s pretty easy to put together, full of flavor, and perfect for any holiday or celebration (especially Cinco de Mayo!).
You can serve this tasty party dip with tortilla chips or Fritos Scoops.
How to make Smoked Street Corn Dip
First get yourself a 9×13 casserole dish or a foil pan for easy clean up.
Then just dump everything into the dish, not even a need to stir just yet.
It’s four cans of drained corn, a can of green chiles, a block of cream cheese, two cups of shredded cheese, and a cup each of sour cream and mayo.
Plus some chili powder, garlic powder, Tajin, a few dashes of hot sauce, kosher salt, and pepper.
Next set your smoker or Traeger pellet grill to 225 degrees.
And put the dip on the grill grate for 2 to 2 1/2 hours.
Stir the dip a few times as it smokes.
Once everything gets nice and melty it’s super easy to stir.
Finally, stir in some freshly chopped cilantro.
And top the dip with another cup of shredded cheese.
I used a Mexican blend cheese, but any cheese of choice will work great.
Top Smoked Street Corn Dip with more chili powder and cilantro before serving 🙂
Gotta love a hot and bubbly, cheesy and creamy dip!
YUM!
If you like Smoked Street Corn Dip, you might also like these recipes…
Traeger Mexican Street Corn Pizza
These pizzas are absolutely amazing on the pellet grill!
Smoked Chili Cheese Dip
Another fabulous dip recipe, and this one has just a few simple ingredients.
Smoked Street Corn Chilaquiles
And Smoked Cranberry Bacon Dip
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Smoked Street Corn Dip
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 4 14 ounce cans corn drained
- 1 4 ounce can green chiles
- 1 8 ounce block cream cheese
- 1 cup sour cream
- 1 cup mayo
- 3 cups shredded cheese of choice (I used Mexican blend)
- 2 1/2 tablespoons chili powder (plus more to sprinkle over top)
- 1 1/2 tablespoons Tajin seasoning
- 2 teaspoons garlic powder
- kosher salt, pepper, hot sauce of choice
- 1 bunch cilantro chopped
- tortilla chips or Fritos Scoops for dipping
Instructions
- Put the corn, green chiles, cream cheese, sour cream, mayo, 2 cups of the shredded cheese, chili powder, Tajin, garlic powder, kosher salt, pepper, and a few dashes hot sauce in a 9×13 casserole dish or foil pan. No need to stir.
- Set your smoker or pellet grill to 225 degrees. Place the casserole dish or foil pan on the grill grate for 2 to 2 1/2 hours, stirring a few times.
- Stir in most of the cilantro. Top with the remaining cup of shredded cheese and leave the dip on the smoker until melted. Sprinkle more chili powder and the remaining cilantro, serve with chips for dipping.
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