YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
INGREDIENTS
MAIN INGREDIENTS:- 2 tablespoons chili powder)
- 2 teaspoons smoked paprika
- 1/2 - 2 teaspoons cayenne pepper (adjust to your taste)
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 cups corn (3-4 raw ears)
- 2 cloves garlic, chopped
- Kosher salt and black pepper, to taste
- 6 ounces cream cheese, at room temperature
- 1/3 cup sour cream
- 4 tablespoons salted butter
- 1/3 cup olive oil mayo (or use plain Greek yogurt)
- 2 tablespoons fresh lime juice
- 3/4 cup crumbled cotija cheese
- 1 ear grilled corn, kernels removed from the cob
- 1/4 cup fresh cilantro, chopped
INSTRUCTIONS
- Sauté the Base: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened. Stir in the corn, chili powder, smoked paprika, cayenne, salt, and black pepper. Cook for about 5 minutes until the corn is tender.
- Mix the Dip: In a large bowl, combine the cream cheese and sour cream. Once the corn mixture has cooled slightly, fold it into the cream cheese mixture until well combined.
- Add the Toppings: In a separate bowl, mix melted butter, olive oil mayo, lime juice, and crumbled cotija cheese. Stir well, and then add the kernels from the grilled corn and chopped cilantro.
- Combine and Prep for Smoking: Gently fold the topping mixture into the dip until everything is evenly distributed.
- Smoke the Dip: Transfer the dip to a cast iron pan. Smoke it at 250°F for about 45 minutes until bubbly and infused with that delicious smoky flavor.
- Garnish and Serve: Once done, top with extra cilantro and cotija cheese, and serve warm with tortilla chips or fresh veggies.
INGREDIENTS
MAIN INGREDIENTS:- 2 tablespoons chili powder)
- 2 teaspoons smoked paprika
- 1/2 - 2 teaspoons cayenne pepper (adjust to your taste)
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 cups corn (3-4 raw ears)
- 2 cloves garlic, chopped
- Kosher salt and black pepper, to taste
- 6 ounces cream cheese, at room temperature
- 1/3 cup sour cream
- 4 tablespoons salted butter
- 1/3 cup olive oil mayo (or use plain Greek yogurt)
- 2 tablespoons fresh lime juice
- 3/4 cup crumbled cotija cheese
- 1 ear grilled corn, kernels removed from the cob
- 1/4 cup fresh cilantro, chopped
INSTRUCTIONS
- Sauté the Base: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened. Stir in the corn, chili powder, smoked paprika, cayenne, salt, and black pepper. Cook for about 5 minutes until the corn is tender.
- Mix the Dip: In a large bowl, combine the cream cheese and sour cream. Once the corn mixture has cooled slightly, fold it into the cream cheese mixture until well combined.
- Add the Toppings: In a separate bowl, mix melted butter, olive oil mayo, lime juice, and crumbled cotija cheese. Stir well, and then add the kernels from the grilled corn and chopped cilantro.
- Combine and Prep for Smoking: Gently fold the topping mixture into the dip until everything is evenly distributed.
- Smoke the Dip: Transfer the dip to a cast iron pan. Smoke it at 250°F for about 45 minutes until bubbly and infused with that delicious smoky flavor.
- Garnish and Serve: Once done, top with extra cilantro and cotija cheese, and serve warm with tortilla chips or fresh veggies.
