EASY Corn Dip Recipe | Drum Smoker

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: mayonnaise

Plain yogurt offers a tangy flavor with fewer calories.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Bell peppers provide a milder flavor with a similar texture.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Processed cheese can be cheaper while still melting well.

Roast fresh corn on the grill, turning until cooked.

Add avocado oil to a pan to cover the bottom.

Add chopped jalapenos to the pan.

Add three cloves of chopped garlic to the pan.

Add sweet onion to the pan.

Sprinkle in about 1/4 to 1/2 teaspoon of chili powder.

Add a little paprika for color.

Squeeze in some lime juice and mix everything together.

Place the mixture on the BPS drum smoker for 10 minutes, stirring halfway through.

Check for translucency after 10 minutes; it should be soft and warm enough for the cream cheese to melt.

Bring the mixture back inside and add a splash of fire roasted salsa.

Add mayonnaise to the mixture.

Add a bunch of cream cheese to the mixture and stir until melted.

Squeeze in more lime juice and stir again.

Add 3/4 cup of shredded Mexican cheese and stir until combined.

Add crumbled bacon to the mixture and mix well.

Transfer the mixture to the smoker and cook for about 30 minutes at 275°F (135°C).

Check the temperature; it should reach 170°F (77°C) before removing from the smoker.

Garnish with sweet onions and a spray of lime juice before serving.

Top with crumbled bacon and chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens