Smoked Street Corn Dip with Pepper Jack and Tajín
Author
Date
Share
Share
This smoked street corn dip takes the creamy crockpot version and adds a layer of real wood-fired flavor. Smoking the corn by itself first allows it to absorb smoke before it gets covered with the cheese mixture.
Cream cheese and pepper jack create a rich, creamy base, while sour cream keeps the dip smooth and easy to scoop. Fresh cilantro and a generous coating of Tajín add brightness, mild heat, and citrus flavor.
Use a mild smoking wood such as pecan, apple, cherry, or maple. Strong woods like mesquite can overpower the cheese if the dip stays in the smoker too long.
Serve it straight from the cast-iron skillet or foil pan with tortilla chips, toasted bread, sliced peppers, or warm flour tortillas.
Ingredients
- 16 oz cream cheese, softened and cut into cubes
- 2 cans whole-kernel corn, drained and patted dry
- 8 oz pepper jack cheese, freshly shredded
- 1 bunch fresh cilantro, chopped
- 0.25 cup sour cream
- 2 tbsp Tajín seasoning, plus more for serving
- 1 tbsp lime juice, optional
- 1 jalapeño, finely diced, optional
Instructions
- Preheat the smoker to 250°F using pecan, apple, cherry, or another mild smoking wood.
- Spread the drained corn evenly in a cast-iron skillet or disposable foil pan.
- Place the uncovered pan in the smoker and smoke the corn for 25 to 30 minutes, stirring once halfway through.
- Add the cubed cream cheese, shredded pepper jack, sour cream, Tajín, and optional jalapeño to the smoked corn.
- Return the uncovered pan to the smoker.
- Smoke for another 45 to 60 minutes, stirring every 15 to 20 minutes as the cheese melts.
- Stir in the chopped cilantro and optional lime juice during the final 10 minutes.
- Continue cooking until the dip is completely melted, creamy, and bubbling around the edges.
- Taste and add more Tajín as needed.
- Remove the dip from the smoker and let it rest for 5 to 10 minutes before serving.
- Garnish with additional cilantro and a light dusting of Tajín.
Serving
- Tortilla chips
- Corn chips
- Toasted baguette slices
- Warm flour tortillas
- Sliced bell peppers
- Celery sticks
Reheating
- Add a small spoonful of sour cream or milk if the dip becomes too thick.
- Reheat covered in a 250°F smoker or oven for 20 to 30 minutes, stirring halfway through.