Smoked Mexican Street Corn Dip

This Smoked Mexican Street Corn Dip is a creamy and tangy dip with TONS of flavor and is PERFECT for any parties! Whenever we go to parties, which does NOT happen very often, a dip is a great dish to bring. 
Credit: Courtesy of Jessica Ashby
Even though Cinco de Mayo is over and Fourth of July is done, this corn dip keeps the party going all summer long! It is perfect for parties, get togethers, and even on those long summer evenings when you're gathered with your neighbors in the back yard, talking, while the kids are swimming in the pool as you wait for the sun to go down and the temperature to cool off.
Here is the recipe for my Smoked Mexican Street Corn Dip:

Ingredients

1. 3 Ears of Corn on the Cob

2. 1 Green Pepper

3. 1 Red Pepper

4. 8oz. of Sour Cream

5. 1/2 Diced Sweet Onion

6. 1 Block of Pepper Jack Cheese

7. 1 or 2 Block(s) of Cream Cheese

8. 2tbs of Kosmo's Q Freakin Fiesta Rub

9. 2tbs of Kosmo's Q Garlic Jalapeño Rub

10. 1lb of Diced Cooked Bacon (Best Bacon Here)

11. 1lb of Queso Fresco

12. 6oz of Fresh Lime Juice

Credit: Courtesy of Grill Mark Co. 

 

Corn on the cob is one of my favorite summer treats. Fire roasting the corn, adding butter, and seasoning makes it such a treat! I picked mine up at a local grocery store and the kids gave me a hand, husking the corn! 

Credit: Courtesy of Jessica Ashby 

When you take fresh corn like this, fire roasting it make its so much better! I fired up my Kamado Joe and set it up for two zone cooking. The smoky flavor that the fire kisses the corn with ALWAYS makes it better.

I love that this is a Mexican street corn dip. That way I don't get it all over my hands and face and embarrass myself in front of my friends or family. I mean, Mexican street corn is totally worth it, but the dip is ALSO totally worth it! 

How To Make Smoked Mexican Street Corn Dip

1. Fire up your grill, whatever kind you have, to 350ºF. Give your kids the corn to shuck (they will love it) and oil the grates. You want your vegetables to be close to the fire for fire roasting. I set up my Kamado Joe into a two zone cook, so I had one grate low to the fire and a cooler zone on the second layer to rest them once they had enough char or caramelization. 

Credit: Courtesy of Jessica Ashby

2. You are going to grill the bare corn and vegetables on the grates for about 10-12mins, until they are lightly charred. Once there is enough char, set them on the cooler side of the grill to rest.

Credit: Courtesy of Jessica Ashby

3. Back in the kitchen, and the fire roasted vegetables cooled down, take a sharp knife and run down the cob to cut off all the kernels. Dice up the rest of the vegetables and throw them into a foil pan.

Credit: Courtesy of Jessica Ashby

4. Start adding all the rest of the ingredients to the foil pan. There is no order to this because all the ingredients will get to know each other in the pan.

Credit: Courtesy of Jessica Ashby

5. Take the pan back out to the grill, and let it sit for 30 minutes at 350ºF to 375ºF.

6. After the time is up, check to make sure everything got some heat and smoke. Take a wooden spoon and mix everything together until there is a creamy texture to the dip.

Credit: Courtesy of Jessica Ashby

The finished and TASTY product should look something like this! Great texture, AMAZING flavor, and it will be GONE before you know it! Check out my instructional video below. Comment on this post and share it! Tell me your thoughts and what you would like to see next! Make sure to visit our shop and subscribe to our YouTube channel as well! 

 

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