Smoked Street Corn Dip with Pepper Jack and Cotija Cheese

Smoked Street Corn Dip with Pepper Jack and Cotija Cheese

Creamy smoked dip featuring authentic Mexican street corn flavors with cream cheese, pepper jack, cotija, jalapeños, cilantro, and Tajín seasoning. Perfect party appetizer.

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Course: Appetizer

Cuisine: Mexican

Ingredients Method Notes

Ingredients

For the Dip Base:
2 blocks 16 oz cream cheese, softened to room temperature
1 lb block pepper jack cheese cubed
3 tablespoons sour cream
2 cans sweet corn drained
For the Flavor Mix:
2 jalapeños finely diced
1 bunch fresh cilantro chopped
¼ cup grated cotija cheese
2 tablespoons Tajín seasoning

Method

Preheat smoker to 300-325°F with apple or cherry wood. Ensure cream cheese is softened and cube pepper jack cheese.
Combine softened cream cheese and sour cream in disposable aluminum pan. Add cubed pepper jack cheese and mix.
Fold in drained corn, diced jalapeños, and half the cilantro. Mix gently to distribute evenly.
Smoke for 15 minutes without stirring to allow initial heating and cheese melting.
Stir mixture thoroughly and return to smoker for 10-15 minutes until completely melted and bubbly.
Remove and stir in 1 tablespoon Tajín. Top with cotija cheese, remaining cilantro, and final Tajín sprinkle.
Serve hot with tortilla chips. Keep warm in slow cooker for extended serving.

Notes

- Use room temperature cream cheese for smooth mixing
- Cube pepper jack instead of shredding for better melting
- Adjust jalapeños based on heat preference
- Substitute cotija with queso fresco or feta if unavailable
- Recipe doubles easily for larger crowds

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