Preheat oven and baking sheet to 400 degrees F (200 degrees C).
Sweet Corn (4 ears)
and cut kernels from the cob (or if using canned corn, drain and pat dry). Toss corn kernels with
Olive Oil (1 Tbsp)
and stir until evenly coated. Spread corn kernels on a hot baking sheet.
Roast in the oven for about 20 minutes or until evenly charred, stirring occasionally.
Fire up your pellet grill and preheat the smoker to 225 degrees F (105 degrees C) using your favorite hardwood pellets.
Prepare the spice mix. In a small bowl, whisk together
Smoked Paprika (1/2 Tbsp)
Chili Powder (1/2 Tbsp)
Ground Cumin (1 tsp)
Salt (1/2 tsp)
Freshly Ground Black Pepper (1/2 tsp)
until evenly blended, set aside.
Sprinkle roasted corn kernels with half of the spice mixture, tossing until evenly coated. Set aside.
Prepare the dip. In a large bowl, combine
Cream Cheese (1 1/2 cups)
Sour Cream (1 cup)
Mayonnaise (1/2 cup)
, 2 Tbsp of
, and remaining spice mix. Whip until light and fluffy.
Mild Diced Green Chiles (1 can)
Jalapeño Pepper (1)
Pimiento Peppers (1/2 cup)
Red Onions (1/4 cup)
Scallions (1/4 cup)
Garlic (2 cloves)
Fresh Cilantro (1/2 cup)
Shredded Sharp Cheddar Cheese (1 cup)
, and half of the
Pepper Jack Cheese (2 cups)
, and stir until blended.
Add spiced corn to the bowl (together with any fresh corn kernels if you are using them as well) and stir until blended. Taste and adjust with additional seasonings if desired.
Spoon mixture into an ungreased cast iron skillet and spread in an even layer. Sprinkle with remaining pepper jack cheese and
Cotija Cheese (1/2 cup)
Place on cast iron skillet in the preheated smoker, preferably in the middle of the grate to avoid any direct hot spots. Close the lid and smoke for 50-60 minutes or until the dip is golden brown and bubbling.
Serve hot with lots of crispy tortilla chips for scooping. Enjoy!