Name: Smoked Mexican street corn dip
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Ingredients: 4 ears of corn; 2 10 oz cans of fire roasted rotel; 1/4 cup of mayonnaise; 1/4 cup sour cream; 1/2 cup of cotija cheese or queso fresco; 1 8 oz block of pepper jack cheese; 2 blocks of cream cheese; 1/4 cup of chopped cilantro; 3 tablespoons tajin

Ingredients

4 ears of corn
2 10 oz cans of fire roasted rotel
1/4 cup of mayonnaise
1/4 cup sour cream
1/2 cup of cotija cheese or queso fresco
1 8 oz block of pepper jack cheese
2 blocks of cream cheese
1/4 cup of chopped cilantro
3 tablespoons tajin

Instructions

Shuck corn and roast on the grill at medium high heat flipping back and forth a few times until softened. (About 10-15 minutes)
Remove the corn off the cob then reserve a little of the corn, tajin, cilantro and queso fresco for garnish. Combine the rest of the corn and all of the remaining ingredients into a foil pan or casserole dish. There is no need to mix everything together at this point.
Smoke the dip at 250°F for an hour. The cheeses should all be soft and you can now mix everything together to thoroughly combine.
Smoke the dip for another hour, and give it another good stir, then remove. Garnish the top of the dip with the reserved cilantro, roasted corn, queso fresco and tajin. Enjoy!

Author: Jordan Hanger
Prep Time: 15 minutes
Cook Time: 2 hours