Smoked Mexican Street Corn Dip 🌽🔥🧀✨

A creamy, cheesy dip packed with smoky corn flavor, spiced with Tajin, and topped with crumbly cotija or feta—perfect for parties or BBQ nights.

Ingredients 🛒

• 16 oz cream cheese
• 2 cans southwest corn, drained
• 8 oz Pepper Jack cheese
• 1 bunch cilantro, diced
• 1/4 cup sour cream
• Tajin seasoning (generous amount)
• Feta or cotija cheese (for topping)

Cooking Methods 👩‍🍳

Slow Cooker:

1. Combine all ingredients in your slow cooker.
2. Cook on low for 2–2.5 hours until melted, stirring regularly.

Oven:

1. Preheat oven to 350°F (175°C).
2. Combine ingredients in a baking pan.
3. Bake 25–30 minutes, stirring halfway through.

Smoker (Best Flavor):

1. Preheat smoker to 225°F (107°C).
2. Combine ingredients in a pan.
3. Smoke for 2 hours, stirring halfway through.

Finishing Touch ✨

Top with crumbly feta or cotija cheese before serving.

Tips 🌟

• Extra flavor: Add roasted jalapeños for a spicy kick.
• Variation: Swap Pepper Jack with cheddar or mozzarella.
• Serving idea: Pair with tortilla chips, warm pita, or crusty bread.

Details

• Prep Time: 10 minutes
• Cook Time: 2 hours (smoker) / 30 minutes (oven)
• Total Time: ~2 hours 10 minutes
• Servings: 8–10

Caption & Engagement

Caption: “Smoked Mexican Street Corn Dip—creamy, smoky, and irresistible 🌽🔥🧀✨”

• Comment prompt: “Would you try it smoked or baked?”
• Rotating closers: “Save for your next BBQ.” • “Tag a friend who loves cheesy dips.” • “Simple steps, bold flavor.”