Smoked Elote Dip
Equipment
- Cutting board
- aluminum disposable pan
- pellet grill or oven
Ingredients
- 5 lb frozen corn 3 29oz canned corn
- 16 oz cream cheese room temp
- 7 oz diced chiles
- 16 oz pepper jack cheese
- 10 oz Oaxaca
- 1 bundle cilantro roughly chopped, plus some for garnish
- 1 cup mayo
- 2 oz lime juice
- 2 tsp chili powder
- 1/2 cup cotija cheese for garnish
- Tajin garnish
Instructions
- Preheat your pellet smoker to 220℉ with a neutral flavor pellet.
- Add your frozen corn to the pan first. This will place it closer to heat allowing it to cook.
- Then cube your cheese, and roughly chop your cilantro. Add the rest of the ingredients to the pan.
- GIve the ingredients a mix just to incorporate.
- Smoke for 2 hours, stirring every 30 minutes to fully incorporate melted cheeses.
- Once all the cheese is melted, take the pan out of the smoker and stir. Add a fresh squeeze of lime, a sprinkle of fresh cilantro and tajin seasoning.
Notes
If using an oven, preheat to 350. Bake for 1 hour if using frozen corn, if using canned bake for 30 minutes or until cheese is melted. Make sure to stir in between to fully incorporate melted cheeses.