Fiesta Corn Dip
Try this fiesta-inspired smoked corn dip recipe, which is a perfect appetizer or way to use leftover fresh or frozen corn on the cob.
Servings 24 People
Calories 88kcal
Ingredients
- 8 oz. Cream Cheese softened
- 1 cup Sour Cream
- 1 cup Pepper Jack Cheese
- 1/2 cup Cheddar Cheese
- 1 tsp. Olive Oil
- 1 cup Corn Kernels
- 1/2 cup Red Pepper diced small
- 1 Poblano Pepper diced small
- 1 Jalapeno seeded, diced small
- 2 Green Onions slices
- 1 packet Fiesta Rach Seasoning
- 1 tsp. Smoked Paprika
Instructions
- Preheat the smoker to 350 F. and set it for indirect heat.
- In the cast iron skillet over medium high heat, add the olive oil.
- Sauté the peppers and corn together in the pan for about 5-6 min. Remove and set aside when cooked.
- To a mixing bowl add the cooked pepper and corn mixture. Add the softened cream cheese, sour cream, and seasonings. Then add in the shredded cheese.
- Mix everything together until combined and pour into the cast iron skillet.
- Place the fiesta corn dip onto the grill grates on the smoker. Smoke for 30 minutes or until the cheese is bubbly and golden brown.
- Remove the corn dip from the smoker and cool for about 5 minutes. Serve with tortilla chips and garnish with green onion.
Notes
Classic fiesta dip is served cold, but I prefer this smoked version. Feel free to serve cold after mixing or when eating leftovers.
Nutrition
Serving: 1g | Calories: 88kcal | Carbohydrates: 3g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 91mg | Potassium: 63mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 482IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 0.2mg