This dip is smoky, cheesy, slightly spicy, with a hint of sweetness. The sweetness comes from fresh sweetcorn that was cooked the day prior on the grill and then cut off the cob. This time of year where I live there is fresh corn available everywhere. This dip is a great way to use up any leftover corn you might have to make a delicious appetizer.
To add the smokiness to the dip you first need to smoke your cream cheese. If you have never smoked cream cheese before the key is to do it over a very low heat so it can develop a nice color from the smoke and absorb all the delicious smoked goodness. While smoking the cream cheese you will also smoke your jalapenos and bell peppers. The lower smoking temperature will causes the peppers to sweat and absorb the smoked flavors.
Once the cream cheese has finished smoking you simple mix in the remaining ingredients. Top with some crispy bacon and more cheese, and finish it off in a hotter smoker. You could also finish this dip in the oven if you prefer a less smoked flavor.
This smoked corn and jalapeno dip makes the perfect complement to a weekend tailgate because you can make it ahead of time and then just reheat it on the grill before serving.
Smoked Jalapeno & Corn Dip
Course: AppetizersCuisine: Smoked6
servings10
minutes1
hour40
minutesUse a disposable pie pan.
Ingredients
12 oz 12 Bacon
8 oz 8 Cream Cheese (1 package)
2 Large 2 Jalapenos (Smoked then diced)
1 1 Red Bell Pepper (Smoked then diced)
2 C 2 Corn (Previously Cooked)
1 C 1 Gouda Cheese (Freshly Grated)
1/2 C 1/2 Sour Cream
1/2 C 1/2 Cheddar Cheese (Freshly Grated)
1 T 1 Chili Powder
Directions
- In sauté pan crisp bacon, then dice, and set aside.
- Heat smoker to 200°F, then place cream cheese in tin pan, and smoke for 45 minutes. Smoke the jalapenos and bell pepper in smoker while cream cheese is smoking.
- After 45 min in the smoker, remove cream cheese and peppers, increase temperature in smoker to 240°F.
- In a mixing bowl combine the smoked cream cheese, both shredded cheeses(Save a small amount to top the dip), corn, diced smoked jalapenos, diced smoked bell pepper, sour cream, and 2/3 of the bacon. Mix until completely combined then add back to the pan the cream cheese was smoked in.
- Place pan back in smoker and smoke for 25 minutes, stirring occasionally.
- Add more cheese and bacon to the top of the dip and smoke until cheese is melted, about 15 minutes.
- Once dip is heated through and cheese is melted remove from smoker and serve with tortilla chips.
Notes
- Use any cheese you desire for this recipe. I chose to use gouda and cheddar because I like the creaminess from the gouda and the sharp flavor if the cheddar
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