What sets this dip from Andersons Smoke Show on YouTube apart is its harmonious blend of ingredients. Alongside the smoked corn, you’ll find a rich, creamy base made from a combination of sour cream, cream cheese, and cotija cheese. It’s a crumbly, salty Mexican cheese that brings an authentic touch to the dip. If cotija isn’t available, feta cheese makes a great substitute. The creaminess is balanced by the brightness of fresh cilantro, while a sprinkle of tajin seasoning adds just the right amount of heat. For those who like it extra spicy, a dash of hot sauce or chopped jalapeños can take the dip to the next level.
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This versatile recipe can be served with tortilla chips, fresh vegetable sticks, or even as a topping for tacos and nachos. It’s a dish that can be adapted to suit your taste and occasion. Plus, it can be made ahead of time, making it a convenient option for entertaining. Try it on your next game day or barbecue party!
Ingredients:
- 2 cans of fire-roasted sweet corn, strained
- 2 – 8 oz packages of cream cheese
- 8 oz pepper jack cheese, cubed
- 6 oz cotija cheese
- 1 cup chopped fresh cilantro
- 1 cup sour cream
- 2 cloves of minced garlic
- tajin seasoning
Directions:
Step 1
Add 2 cans of fire-roasted sweet corn in an aluminum container along with 2 packs of 8 oz cream cheese, 8 oz pepper jack cheese, 1 cup sour cream, 1 cup chopped fresh cilantro, 6 oz cotija cheese, 2 cloves of minced garlic, some tajin seasoning to taste.
Step 2
Set your grill or smoker to 275 degrees and place the container inside at the middle rack. After 20 minutes, open the smoker and stir the corn mixture. Serve with some tortilla chips. Enjoy!
