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How to Make Irresistible Corn Dip on the Pellet Grill

Updated: Feb 20

This corn dip recipe is great as a dip to carry to a get together or just have at the house. Also great to eat with some brisket tacos! I think you'll enjoy this!!!!

Best Corn Dip!


  • 1 8oz block pepper jack cheese

  • 1 can 4oz can fire roasted green chilies

  • 2 blocks cream cheese

  • 1/2 container of Mexican Creama or you can use sour cream, plus more for garnish

  • 1/2 cup chopped fresh cilantro plus another quarter cup for garnish

  • 2-3 teaspoons Hussey's Fiesta Dust

  • 4 ears fresh corn (or you can use frozen or canned)

  • 1 tablespoon Bacon Up

  • 2 tablespoons garlic paste (or 4 cloves fresh garlic)

  • 1 cup cotija cheese

  • Chips for dipping


  1. Preheat your smoker up to 325 degrees.

  2. Preheat griddle on a medium heat.

  3. Get an aluminum pan and add pepper jack cheese, cream cheese, creama, chilies, cilantro, Fiesta Dust. Place into the smoker.

  4. Add Bacon Up to griddle and char the corn to your likeness. I like mine with a fair amount of char. About 5-8 mins total.

  5. Remove the corn from the griddle and cut the kernels off the cob and add to the dip in the smoker.

  6. Finish cooking the corn dip unit the dip is nice and melted. Roughly 35-45 mins total.

  7. Remove from smoker and garnish with more Fiesta Dust, cilantro, and crema.

  8. Serve with tortilla chips

  9. Enjoy it!

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