This was one of the best recipes we’ve ever made! You’ve got to try this cheesy Mexican street corn dip for your next backyard barbecue this summer!
RECIPE:
1 block of Cream Cheese
2 cans corn drained(I used the fire roasted blend)
16 oz Pepper Jack
A handful of chopped cilantro
1/2 cup sour cream
Tajin Seasoning (as much as your heart desires)
Combine everything in a pan and place in your smoker at 225° for 2 hours, or until everything is nice and melted, mix it regularly!
Once done, crumble some Cotija cheese over the top with more Tajin seasoning! Enjoy!
If you are feeding a crowd, double this recipe!