This dip doesn’t whisper—it shouts. Creamy, cheesy, smoky, and just spicy enough, it’s a guaranteed hit whether you’re feeding a crowd or just dramatically upgrading your burger night. Bonus: it plays just as well with grilled chicken, veggies, or straight off a spoon.
Smoky Mexican Street Corn Dip
Rated 5.0 stars by 1 users
Servings
8
Prep Time
10 minutes
Cook Time
10 minutes
This dip doesn’t whisper—it shouts. Creamy, cheesy, smoky, and just spicy enough, it’s a guaranteed hit whether you’re feeding a crowd or just dramatically upgrading your burger night. Bonus: it plays just as well with grilled chicken, veggies, or straight off a spoon.
Ingredients
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16oz cream cheese, room temp
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2 cans southwest corn (corn with poblano and red peppers), drained
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8oz pepper jack cheese
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¼ cup sour cream
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2 T Moxie Cajun seasoning (or more to taste)
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1 T Smoked Paprika
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1 tsp Moxie Hickory Smoked Sea Salt
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1 bunch cilantro diced (optional)
Directions
In a saucepan or slow cooker, combine all ingredients except the hickory smoked sea salt.
Cook on medium heat (or low in the slow cooker), stirring occasionally, until everything is melted and smooth.
Just before serving, stir in the hickory smoked sea salt for that perfect smoky finish.