🌮 Happy Thursday, Crew! 🌮

Football season is ON, and we’re celebrating with peak-season corn turned into the most insane grilled Mexican street corn dip ever. It’s smoky, cheesy, a little messy, and straight-up addictive.

Pro tip: bring ALL the tortilla chips—this one disappears fast.

👇 Scroll for the recipe and prepare your taste buds for kickoff.

Cheers & hot sauce,
~The Taco Tuesday Team

Recipe By: Meat Church BBQ
🔥 Meat Church BBQ preaches smoky gospel—Texas roots, bold rubs, and saucy secrets. We serve backyard believers, pitmasters, and flavor fanatics craving barbecue that slaps. 🌮🔥

INGREDIENTS
6 ears of corn or (4 1/2 C of kernels)
2 large jalapeños
16 oz smoked cream cheese (2 blocks)
1 C crema (mexican sour cream)
- Substitute: a splash of water and lime juice in sour cream
1/2 C cotija cheese
1/2 C cheddar cheese, shredded
1/4 C, cilantro, chopped
3 green onions, diced
1 TBLS Fajita Seasoning, and we love Meat Church’s Dia De La Fajita Seasoning 

Optional topping & garnish
squeezable jalapeño hot sauce
cilantro
cotija cheese

INSTRUCTIONS
Prepare your grill
Prepare your grill at medium high heat. In this video we used a Traeger Ranger with mesquite pellets. 

Grill the corn & jalapeños
Pull the husk back from the cob and remove the silks. Place the corn and jalapeños on the grill rolling and rotating constantly until the corn is tender and you get your desired char.

Remove the corn and jalapeños from the grill. Using a knife cut the kernels off the cob. De-seed and dice the jalapeños. Place the corn and jalapeños into a mixing bowl. 

Prepare the dip
Add the cheese, green onions, cilantro, cotija, crema and cream cheese. Mix thoroughly and season with Meat Church’s Dia de la Fajita Seasoning to taste. 

Place in a 1/2 disposable steam pan. 

Smoke the dip
Lower the temp of your smoker to 250 - 325 depending on how fast you want the dip and how much smoke flavor you desire. Place the pan in the smoker for 30 - 45 minutes. All of these ingredients are already cooked, so you are simply brining it all together. In this recipe, we used a Traeger Ranger at 300 degrees for 45 minutes for a quicker cook in a tailgating situation. 

Remove the pan from the smoker.

Garnish with a squeezable hot sauce, cotija cheese a light dusting of seasoning and cilantro. Serve with heavy corn or tortilla chips and enjoy!

WATCH the VIDEO!