Smoked Street Corn Dip with Cream Cheese
This Mexican-style smoked street corn dip is loaded with flavor, and it makes a perfect summer party appetizer! With corn, cream cheese, shredded cheese, green chiles, cilantro, and green onions, this hot corn dip is like a fiesta in your mouth!
Servings: 12 people
Ingredients
- 16 oz bacon chopped
- 4 cups corn *I used 2 – 10 oz. bags of frozen corn that had been thawed in the fridge overnight.
- 2 large jalapeños seeded and diced
- 3 green onions sliced
- 16 oz cream cheese softened
- 8 oz pepper jack cheese shredded
- 8 oz sharp cheddar cheese shredded
- 1 cup sour cream
- ¼ cup cilantro chopped
- 4 oz can diced green chiles
- ¼ cup Cotija cheese
- 2-3 tbsp street corn seasoning *Or substitute Tajin chile lime seasoning.
- fresh sliced jalapenos, sliced green onions, chopped cooked bacon for garnish
Instructions
- Heat a large skillet on the stovetop over medium heat. Preheat smoker to 250 degrees F.
- Add chopped bacon to the skillet and cook until crispy. Transfer to a paper towel to drain, reserving a small amount of bacon grease in the skillet.
- Add corn, diced jalapeños, and sliced green onions to the skillet in the bacon grease. Saute until warmed through, about 2-3 minutes. Then add the cooked bacon to the vegetables and saute an additional 1-2 minutes.
- Transfer the corn and bacon mixture to a large mixing bowl. Add the cream cheese, sour cream, shredded cheeses, diced green chiles, Cotija cheese, street corn seasoning, and cilantro to the bowl. Mix to combine. *The corn dip does not need to be fully mixed at this stage. You will mix it again when the cheeses are melted.
- Spread the corn dip mixture into a 12" cast iron skillet or enameled cast iron casserole dish. If baking in the oven, you can add the dip to a glass baking dish. Place the cast iron skillet on the smoker and cook for about 1 hour at 250 degrees F.
- After about 1 hour, stir the smoked street corn dip so that all ingredients are combined. Continue to cook another 15-20 minutes.
- Remove the dip from the smoker and allow to cool slightly. Garnish with fresh sliced jalapeños, sliced green onions, and a sprinkle of Cotija cheese. Serve warm with your favorite tortilla chips or corn chips.
Notes
- If you don’t have a smoker, you can bake this hot Mexican corn dip in the oven in a glass baking dish or cast iron skillet.
- For a spicier dip, use the hot variety of canned green chiles or leave the seeds in your jalapeños.