This is my own version of a Mexican street corn dip. A neighbor kindly gave me some fresh Chilliwack corn from the farm which is splendid! Another friend sent me some "Everything But the Elote" spice from Trader Joes so I used that to season the corn after I brushed it with olive oil. I grilled it, sear grate open at 350°F then closed the grate and turned it down to smoke for 20 minutes. I removed it, let it cool and shut the "Boss" off for now...
- 1 jar of Trader Joe's "Hatch Valley Salsa"
- 1 block of cream cheese
- 4 fresh stalks of corn, grilled and then stripped off stalks
- 1/2 cup feta cheese, crumbled
- 2(?) or 3(?) cups extra-old cheddar cheese, grated
- 285 gram jar of roasted red peppers, drained, patted dry and chopped
- 1 large jalapeno pepper, diced with seeds and innards
- 1 bunch of cilantro, coarsely chopped
- 1 bunch of green onions, chopped, half for garnish
- 1/2 red onion, diced small
- 1 tablespoon "Everything but the Elote" seasoning
- 1 tablespoon Traeger's "Blackened Saskatchewan Rub"
- Zest of 2 limes and juice squeezed
I put this in the smoker at 250°F until bubbly and cooked which was about an hour or a little more.
I mixed it again so I could incorporate the block of cream cheese and garnished with green onions.
While I was stirring I realized I forgot the sour cream and mayo I was going to put in. I was going to use a half cup of each. I probably would next time, just to make it more rich and creamier. I served with tortilla chips and celery stalks.
There wasn't anything not to like about this dish. Spicy 🌶, smoky, cheesy, creamy, excellent flavor and seasoning. 👍
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