Street Corn Dip Recipe | Lone Star Grillz El Patron

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides similar flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with less fat.

mayonnaise

🥗Healthier: avocado

💰Cheaper: plain yogurt

Avocado offers healthy fats and creaminess.

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has lower fat content while ricotta is cost-effective.

Set up the El Patrone grill for indirect heat at 250 to 275°F.

Light a medium-sized fire using a mixture of oak and hickory.

Strain two cans of corn and pour into a mixing bowl.

Add two blocks of softened cream cheese to the corn.

Add eight ounces of pepper jack cheese, 1/3 cup mayonnaise, and a handful of rough chopped cilantro.

Squeeze the juice from 1/2 lime into the mixture and add LSG South of the border seasoning.

Mix all ingredients well.

Transfer the mixture to a well-oiled cast iron skillet or baking dish.

Place the skillet on the grill and close the lid.

Cook for about an hour to an hour and 15 minutes until hot and bubbly.

Remove from the grill and top with cotija cheese and a few shakes of taheen.

Let cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens