- VE
- LC
Creamy Pellet Grill Mexican Street Corn Dip
Make a creamy Mexican street corn dip on the pellet grill using simple ingredients and smoked corn.
Ingredients
Instructions
- Step 1
Preheat the pellet grill to 350°F.
- Step 2
Using a 12-inch cast iron skillet, add the olive oil to coat the pan, then top with the corn in an even layer.
- Step 3
Place this on the heated grill for 20 minutes to smoke the corn kernels.
- Step 4
In a medium-sized bowl, combine the cream cheese, sour cream, mayo, shredded cheeses, jalapeno, crushed garlic, chiles, lime juice, chili powder, smoked paprika, and cumin. Use a spatula to stir well to combine.
- Step 5
After the corn kernels are smoked, carefully raise the lid on the pellet grill and stir in the dip mixture. I find this easy to do while the skillet is still on the grill. If that's an issue, carefully remove the skillet, pour the corn into the dip mixture and stir, then add it back to the skillet. This should be spread into an even layer in the cast-iron skillet.
- Step 6
Decrease the temperature to 275°F.
- Step 7
Close the lid and smoke for 1 hour, stir halfway through. When done, the edges will be hot, creamy, and bubbly.
- Step 8
Top with chopped cilantro and serve with chips or vegetables.
Tips & Tricks
Per serving
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