Smoked Street Corn Dip

Ingredients:

• 2 Cans Corn, (Drained)
• 1 Poblano Pepper, (Diced)
• 1 Red Bell Pepper, (Diced)
• 16 oz Pepper Jack Cheese
• 16 oz Cream Cheese, (Softened)
• 16 oz Sour Cream
• 1/2 Cup Crumbled Feta Cheese
• 1 Bunch cilantro, (Chopped)
• Tajín Seasoning
• Loot N Booty's El Jefe Grande Southwest Rub
  
  
  

Instructions:

1. Prep the ingredients: Drain the corn and dice the poblano and red bell peppers.
   
2. Mix it up: In an aluminum pan, combine the corn, diced peppers, pepper jack cheese, cream cheese, sour cream, Loot N Booty’s El Jefe Grande rub, and Tajín seasoning. Stir well.
   
   
   
   
3. Smoke it: Place the pan in a preheated smoker at 250°F and smoke for 2 hours, 
   
   
   
   
4. Stir it: At the 1-hour mark give it a good mix.
   
   
   
   
5. Add the cilantro: In the last 10 minutes of smoking, stir in the diced cilantro for a fresh burst of flavor.
6. Finishing touch: Remove from the smoker and sprinkle crumbled feta cheese on top.
   
7. Serve and enjoy: Serve warm with tortilla chips, toasted baguette slices, or fresh veggies. This goes with literally ANYTHING!
   
   
   

This Smoked Street Corn Dip brings the heat with poblano and red peppers, melty pepper jack, and a bold kick from Loot N Booty's El Jefe Grande rub. Smoked low and slow, then finished with fresh cilantro and crumbled feta, it's the ultimate crowd-pleaser! One bite, and you'll know why this dip steals the show!

Credit:

Submitted by Brandon Tee from of Ottumwa, IA!