Bacon Jalapeno Smoked Hot Corn Dip

Smoky corn, melty cheese, and a creamy jalapeno and bacon-infused base make this dip a flavor force to be reckoned with.

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Side Dish

Cuisine: American, Mexican

Keyword: Hot Corn Dip

Servings: people

Author: Susie Bulloch

Preheat. Turn on your smoker and preheat your smoker to 275 degrees F using your favorite hardwood. Any variety of wood works great with this recipe.
Cook the corn. Set your corn on the smoker grates, close the lid, and cook for 15 minutes, until slightly golden and heated through.
Make the cheese sauce. While the corn cooks heat a 12-inch cast iron skillet over medium heat on your stovetop. Add the diced bacon and cook for 4-5 minutes, until most of the fat is rendered. Stir in the jalapenos and cook for an additional 2-3 minutes. Add in the softened cream cheese, sour cream, and mayonnaise. Stir until smooth.
Add the corn. Cut the corn off of the cob and add it to the skillet with the other ingredients. Turn the heat on the skillet to low and stir in 1 cup of the shredded cheese and the Fiesta Rub.
Smoke the corn dip. Top your corn dip with the remaining 1 cup of shredded cheese and place the whole pan on the smoker grates. Close the lid and smoke for 45 minutes, until the cheese is melted and the skillet is bubbling.
Serve hot. Carefully remove the hot corn dip from the smoker and top it with the sliced green onions. Serve with tortilla chips, crackers, or sliced veggies, and enjoy!

Fiesta Rub