Your Mexican Street Corn Dip sounds amazing! Here’s a detailed version with additional tips to make sure it comes out perfect every time, no matter which method you choose:

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Mexican Street Corn Dip

Ingredients:

  • 16 oz cream cheese, softened (helps everything melt together smoothly)
  • 2 cans southwest corn, drained (these are usually around 15 oz each; they often contain a mix of corn, poblano peppers, and red peppers for added flavor)
  • 8 oz Pepper Jack cheese, shredded (Pepper Jack adds a nice, mild heat and creamy texture)
  • 1 bunch cilantro, finely chopped (for a fresh, herby flavor; you can adjust to taste)
  • 1/4 cup sour cream (this adds creaminess and a bit of tang)
  • Tajin seasoning to taste (adds a perfect blend of chili and lime – be generous for that street corn flavor)
  • Crumbly cheese for topping – feta or cotija (cotija is more traditional for Mexican street corn, but feta works well too)

Instructions:

1. Prep the Ingredients:

  • Make sure the cream cheese is softened. You can leave it at room temperature for about 30 minutes or microwave it in 10-second intervals until slightly softened. This helps it blend more easily.
  • Drain the cans of southwest corn well to prevent extra liquid from making the dip too runny.

Cooking Methods:

Slow Cooker:

  1. Combine all ingredients (cream cheese, corn, Pepper Jack, cilantro, sour cream, and Tajin) directly in the slow cooker. Stir to mix.
  2. Cook on low for 2 to 2.5 hours, stirring every 30 minutes or so. This ensures that the cheese melts evenly and that the flavors are well distributed.
  3. Top with crumbly cheese (feta or cotija) right before serving, and sprinkle a little extra Tajin on top if you like.

Oven:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine all ingredients (cream cheese, corn, Pepper Jack, cilantro, sour cream, and Tajin) until well mixed.
  3. Transfer the mixture into an oven-safe dish, spreading it evenly.
  4. Bake for 25-30 minutes, stirring halfway through to ensure everything is melting and mixing well.
  5. Add crumbly cheese on top (feta or cotija) right before serving for that finishing touch.

Smoker (for a smoky twist!):

  1. Preheat the smoker to 225°F (107°C).
  2. Combine all ingredients in a mixing bowl, then transfer to a smoker-safe pan.
  3. Place the pan in the smoker and cook for about 2 hours, stirring halfway to evenly distribute the smoky flavor.
  4. Top with crumbly cheese (feta or cotija) just before serving.

Serving Tips:

  • Serve with tortilla chips, pita chips, or crusty bread.
  • Add more Tajin or a squeeze of lime on top for extra tang.
  • Garnish with extra cilantro or chopped green onions if desired.

This dip is deliciously creamy, cheesy, and packed with bold flavors. The smoker option gives it an extra depth that truly elevates it, but all methods create a fantastic, crowd-pleasing dip! Enjoy!

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