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Mexican Street Corn Dip

Mexican Street Corn Dip

By Brian Gerwig

This delicious Mexican street corn dip from Bear Mountain ambassador Brian Gerwig is a must at your summer barbeque! 

Prep

20 minutes

Cook time

1 hour

Serves

8-10

Steps

  1. Fire up your grill to 250°F.
  2. Add all ingredients to a pan mix and cook for about an hour or until all of your cheese is melted. Stir every 20 minutes or so. 
  3. Top with some cotija cheese and some more Tajin and enjoy!

Ingredients:

  • 2 - 8oz. blocks of cream cheese
  • 8oz. pepper jack cheese
  • 2 cans corn – drained
  • 1 bunch cilantro – diced
  • ¼ cup sour cream – can sub for mayonnaise
  • Tajin seasoning – to taste
  • ½ can of Modelo (you drink the rest!)
  • Cherry BBQ Wood Chunks – Bear Mountain BBQ

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Mexican Street Corn Dip

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