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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!
Steps
- Fire up your grill to 250°F.
- 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.
- 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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