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Mexican Street Corn Dip
Rated 5.0 stars by 87 users
Category
Appetizer
Cuisine
Mexican
Servings
5-6
Prep Time
15 minutes
Cook Time
1 hour 30 minutes
Creamy, cheesy, and full of bold, zesty flavors, it brings all the mouthwatering goodness of Mexican street corn into a dip!
Whether you're hosting a party or just enjoying a casual night with friends, this dip is guaranteed to be a crowd favorite. The perfect balance of creamy and spicy, it’s an irresistible treat that pairs perfectly with chips, veggies, or even as a topping for tacos.
Ingredients
- 3 cans of fire-roasted street corn (drained)
- 5 oz sour cream
- 8 oz pepper jack cheese (shredded)
- 16 oz cream cheese (2 blocks, 8 oz each)
- 1 bunch of cilantro (chopped)
-
Cannibal All Purpose Seasoning (to taste)
-
Chili Lime Beer Salt (to taste & garnish)
Directions
- Preheat your Traeger grill to 350°F.
- Chop the cilantro.
- Open and drain the cans of fire-roasted street corn.
- In an aluminum tray or casserole dish, layer the corn, pepper jack cheese, sour cream, cream cheese (cut into chunks for easier melting), and cilantro. Do not mix at this stage.
- Place the tray in the grill and cook for 1 hour, or until the cheese is fully melted.
- After an hour, carefully mix everything together in the tray. This prevents the cheese at the bottom from burning.
Add Cannibal All Purpose Seasoning and Chili Lime Beer Salt to taste. Mix thoroughly to incorporate the flavors.
- Return the tray to the grill for a few minutes to let the seasonings blend beautifully.
Sprinkle a little more Chili Lime Beer Salt on top before serving.
- Serve hot with your favorite tortilla chips or veggies and enjoy!
Recipe Video
Recipe Note
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