Smoked Street Corn Dip

5 from 1 vote

This one pan creamy smoked street corn dip is made with Fiesta and Southwest canned corn and a creamy base of Greek yogurt, cream cheese, and melty Pepper Jack cheese. Everything gets added to a pan and then placed in a smoker for a low and slow melt until ooey, gooey, and flavorful.

Prep Time 5

Cook Time 2

Total Time 2 5

Servings servings

Author Melissa Williams

Ingredients

24 ounces cream cheese cubed
16 ounces pepper jack cheese cubed
½ cup Greek yogurt
¼ cup cilantro chopped
30 ounces Southwest canned corn
15 ounces Fiesta canned corn
2 teaspoons Tajin divided
cotija cheese optional topping

Instructions

Set the smoker to 225°F.
To a half size aluminum serving pan (approx. 10" x 13") add the cubed cream cheese, cubed pepper jack, and Greek yogurt.
24 ounces cream cheese, 16 ounces pepper jack cheese, ½ cup Greek yogurt
Add the chopped cilantro and cans of corn.
¼ cup cilantro, 30 ounces Southwest canned corn, 15 ounces Fiesta canned corn
Sprinkle on approximately 1 teaspoon of Tajin and stir to combine.
2 teaspoons Tajin
Once the smoker reaches 225°F, add the tray and close.
Stir every 30 minutes for 2 - 2.5 hours, or until cheese is fully melted and gooey.
Remove from smoker and sprinkle on remaining Tajin (to taste), some cotija cheese, and additional chopped cilantro.
cotija cheese
Serve immediately with chips.

Notes

Sour cream can be used in place of Greek yogurt.
I used two cans of Southwest style corn and one can of Fiesta corn. You can adjust the combination as long as you end up using 3 cans (45 oz).
Dip can also be made in a large cast iron skillet.
We used cherry wood chips. Hickory would also be a good option.
If you don't have a smoker (or don't want to use it), you can bake it at 350°F until melted and gooey. Add a couple drops of liquid smoke for the smoky flavor.
The dip will serve 8-12+ depending on portion size.
Store leftovers covered in the fridge for up to 3 days.
Reheat on the stovetop with a splash of milk if needed.

Nutrition