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This Smoked Corn Dip is creamy, easy to make, loaded with smoky flavor, and great to make for entertaining. With a hint of spice from pickled jalapeños and pepper jack cheese, this hot dip will be a crowd-pleaser!

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Smoked Corn Dip

So you may have had a cheesy hot corn dip before for the holidays or maybe you have had a cold version kickin' it poolside. But smoked corn dip? I knew I had to make a batch to toss on the smoker over the long weekend. All of my family and friends raved over this simple, slightly spicy, and addictive corn dip.

This dip is easy with just a handful ingredients and comes together quickly for a fun appetizer. You can customize with ingredients that your family enjoys but here is what I did...enjoy friends.

Recipe Rundown

Prep Time:	5 minutes
Smoke Time:	1 hour 30 minutes
Smoker Temperature:	225° F
Wood Pellets:	Blend, Hickory, other
Servings:	8-10

Ingredients Needed:

Southwestern Style Corn: This canned corn has poblano and red peppers. I like it for the flavor. You can buy fiesta or plain, too. Have fresh corn? See my notes below.
Diced Tomatoes with Green Chilies: I liked the addition of tomatoes in this dip for a more hearty appetizer.
Pickled jalapeños: I chose pickled jalapeños so that there would be some heat and not have the crunch of fresh jalapeños.
Jalapeño Pepper Jack Cheese: I found this cheese at my local grocery store. But pepper jack will work, too.
Green Onions: These onions worked great in this dip since they are slightly more tender than having crunchy regular onions.
Garlic: We love fresh garlic over here, both for the flavor and nutritional benefits.
Sour Cream: Don't skimp on this. Full fat sour cream is best in this dip.
Mayo: Mayo helps with the creaminess and adding a little tang, too.
Cream Cheese: I just used half a block of cream cheese and found that to be the perfect amount of creaminess and cheesiness.
Chili Powder: For a little spice and color.
Smoked Paprika: For a bit of smokiness and additional color.
Kosher Salt: This is what I have and like to use more often, but a dash or regular salt to your liking will work just fine.

How to Make this Smoked Corn Dip

Step 1: Combine Ingredients: In a large cast iron skillet, combine the corn, tomatoes, pickled jalapeños, half of the cheese, green onions, garlic, sour cream, mayo, cream cheese, and the seasonings.

Step 2: Smoke: Transfer out to the smoker. Close the lid and smoke for 1 hour at 225 degrees F.

Step 3: Add Cheese. Give everything a stir until well combined and top with the remaining cheese.

Step 4: Finish it Off. Continue to smoke for another 30-40 minutes until hot throughout and the cheese on top is melted.

Step 5: Serve. Serve warm with corn chips, crackers, veggies, or tortilla chips for dipping.

Watch Me Make This Smoked Corn Dip

Variations

Seasonings: You can sprinkle with your favorite spicy BBQ rub if you prefer.
Spice level: If you want the corn dip to have less spice, you can use a Monterey Jack cheese and leave out the pickled jalapenos.
Flavor Enhancements: Feel free to add some fresh cilantro or even a squeeze of fresh lime juice over the dip before serving.

Can you make this Smoked Corn Dip with Fresh Corn?

Absolutely! If you want to use fresh in-season corn, you can either grill the corn first or cut the kernels off and sauté them in some butter or olive oil. Then continue with the recipe.

Storage

If you don't smash the whole pan in the first serving, let cool and store in an air tight container for up to 3 days. The flavor of the smoke will be a little stronger after being sealed the next day. But it tastes great!

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