Smoked Street Corn Dip
Smoked Street Corn Dip is an appetizer recipe for the smoker or Traeger pellet grill with the flavors of Mexican street corn as a cheesy 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 9x13 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.