How to Make Irresistible Corn Dip on the Pellet Grill

Name: How to Make Irresistible Corn Dip on the Pellet Grill
Ingredients: 1 8oz block pepper jack cheese; 1 can 4oz can fire roasted green chilies; 2 blocks cream cheese; 1/2 container of Mexican Creama or you can use sour cream, plus more for garnish; 1/2 cup chopped fresh cilantro plus another quarter cup for garnish; 2-3 teaspoons Hussey's Fiesta Dust; 4 ears fresh corn (or you can use frozen or canned); 1 tablespoon Bacon Up; 2 tablespoons garlic paste (or 4 cloves fresh garlic); 1 cup cotija cheese; Chips for dipping

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Prep

Cook

35-45 mins

Serves

Level

Griddle

325°F

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This quick and easy appetizer will wow your guests or party!

Ingredients

•1 8oz block pepper jack cheese
•1 can 4oz can fire roasted green chilies
•2 blocks cream cheese
•1/2 container of Mexican Creama or you can use sour cream, plus more for garnish
•1/2 cup chopped fresh cilantro plus another quarter cup for garnish
•2-3 teaspoons Hussey's Fiesta Dust
•4 ears fresh corn (or you can use frozen or canned)
•1 tablespoon Bacon Up
•2 tablespoons garlic paste (or 4 cloves fresh garlic)
•1 cup cotija cheese
•Chips for dipping

Instructions

1Preheat your smoker up to 325 degrees.
2Preheat griddle on a medium heat.
3Get an aluminum pan and add pepper jack cheese, cream cheese, creama, chilies, cilantro, Fiesta Dust.
4Place into the smoker.
5Add Bacon Up to griddle and char the corn to your likeness.
6I like mine with a fair amount of char. About 5-8 mins total.
7Remove the corn from the griddle and cut the kernels off the cob and add to the dip in the smoker.
8Finish cooking the corn dip unit the dip is nice and melted. Roughly 35-45 mins total.
9Remove from smoker and garnish with more Fiesta Dust, cilantro, and crema.
10Serve with tortilla chips