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Creamy, cheesy hot corn dip with cream cheese is an easy appetizer that will be sure to impress your guests! We punched our dip up by smoking a poblano pepper to add in! Watch the video to see how to use Western Wood Mesquite BBQ Smoking Chips in a gas grill to smoke the poblano pepper and give the corn dip an extra smoky flavor!
This recipe was originally published by Bruce and Dina Miller on theperksofbeingus.com.
Ingredients
- 1 large poblano pepper
- 1 teaspoon olive oil
- 1 10 ounce bag Roasted Corn or roast on your own
- 1/2 cup salsa
- 1/2 cup mayonnaise
- 1/2 cup greek yogurt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili lime seasoning
- 1 teaspoon ground pepper
- 1 teaspoon salt
- 8 ounces cream cheese
- 2 1/2 cups freshly shredded Mozzarella cheese
- 1 1/2 cup freshly shredded sharp cheddar cheese
- Green onion chopped for garnish
Instructions
- You can make this on the stove top, or any grill. We use a gas grill, and Western BBQ mesquite chips. You can also use their chunks for your charcoal grill. This is perfect for a pellet grill as well!
- Prepare grill. Place poblano on grill and smoke until blackened on one side. Turn over and blacken the other side. Remove from grill and place in a heat proof bowl, and cover with plastic wrap for 5-15 minutes. Rinse pepper under cool water, and rub the blackened skin off. Remove stem and seeds and ribs, and slice and dice.
- Place cast iron skillet on grill or stove to heat up. Add olive oil to cast iron pan, and add corn. Allow to heat up. At this point, add in the salsa, seasonings, mayo, yogurt, cream cheese, and cheeses. Stir to combine, and add in the smoky poblano.
- Remove pan from grilled and add green onions. Serve with tortilla chips and veggies.
Grilling Grandma's chicken drumsticks are moist with a smoky flavor, in 3 easy steps! Submerge drumsticks in a lemon brine for 1-2 hours, then cook low and slow over indirect heat with Western Pecan BBQ Smoking Chips. Lastly, give the chicken drumsticks a kiss of char over a hot direct heat to help develop crispy skin. No more burnt chicken skin, just finger-licking deliciousness.
In this recipe from Grilling Grandma, poach lemon garlic shrimp in mesquite-smoked butter sauce, then ladle it over grilled baguettes to create an exquisite smoked shrimp scampi bruschetta.
Get the recipe from Grilling Grandma for hand carved ribeye steaks cooked on a gas grill and smoked with Western Hickory BBQ Smoking Chips. This recipe includes great tips on how to hand cut and source affordable ribeye roast.
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