Smoked Corn Dip
Smoked Corn Dip is a creamy, cheesy, one-skillet twist on Mexican street corn, smoked low and slow for the ultimate viral party appetizer.
Ingredients
- 3 15 oz cans corn kernels, drained
- ¾ cup sour cream
- 1 8 oz block cream cheese, softened
- ¼ cup mayonnaise
- ¾ cup crumbled cotija cheese
- ½ cup shredded pepper jack cheese
- 2 Tablespoons lime juice
- 1 bunch fresh cilantro chopped
- 1 teaspoon Tajín plus extra for garnish
Instructions
- Preheat your smoker to 300°F. Add all of the ingredients to a large cast-iron skillet.
- Place the skillet in the smoker and cook for 45 minutes to 1 hour, stirring gently at the halfway point, until the cheese is melted and the dip is hot and bubbly.
- Carefully remove the skillet and let the dip rest for 5 minutes.
- Top with extra crumbled cotija and a sprinkle of Tajín, then serve warm with your favorite dippers.
Notes
No cast-iron skillet? Use a disposable aluminum pan instead.
No smoker? Add a couple of drops of liquid smoke to the skillet and bake at 350°F until hot, bubbly, and melted, then stir and serve.
Make it a meal by stirring in chopped rotisserie chicken, cooked ground beef, or crumbled bacon.
Best wood chips: oak, hickory, or mesquite deliver strong flavor in the short cook time.
If you're salt-sensitive, go lighter on the cotija and stir extra in at the end to taste, since it can come across sharp.
Dipping options: tortilla chips, crackers, corn chips, toasted baguette slices, or raw veggies like carrots, celery, and radish chips.
Storage: cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet with a splash of milk, stirring until hot and bubbly.