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Smoked Bourbon BBQ Meatloaf Recipe

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Bourbon BBQ Craft Blends™
Smoked Street Corn Dip

Smoked Street Corn Dip

Creamy, tangy, and packed with bold flavor, this smoked street corn dip from Bear Mountain ambassador Joe DiApice brings all the vibes of elote in an easy, scoopable form. Loaded with cheese, citrus, and a kick of seasoning, it’s the kind of dip that disappears fast once it comes off the smoker.

Prep

10 minutes

Cook time

1 hour

Serves

6–8

Steps

  1. In a large aluminum pan, combine the corn, cream cheese, Mexican crema, Colby Jack cheese, diced green chiles, lime juice, half of the chopped cilantro, and half of the Cotija cheese. Season generously with Meat Church Holy Voodoo and mix until well combined.
  2. Preheat your smoker to 350°F. Place the pan on the smoker and cook for 1 hour, stirring halfway through, until hot and bubbly.
  3. Remove from the smoker and season again lightly with Meat Church Holy Voodoo. Top with the remaining Cotija cheese and chopped cilantro.
  4. Serve warm with chips, crackers, or veggies and enjoy.

Ingredients:

  • Bear Mountain Tailgating BBQ Pellets
  • 2 (15.5 oz) cans corn, drained
  • 2 blocks cream cheese, softened
  • 1 (15 oz) bottle Mexican crema
  • 1 (8 oz) bag Colby Jack cheese
  • 1 (4 oz) can diced green chiles
  • Juice of 2 limes
  • 1 bunch cilantro, divided
  • 4 oz Cotija cheese, grated
  • Meat Church Holy Voodoo seasoning

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Smoked Street Corn Dip

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Tailgating BBQ Craft Blends® Wood Pellets

Tailgating BBQ Craft Blends® Wood Pellets

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