Summer gatherings call for bold flavors and irresistible dishes, and nothing delivers a punch quite like a smoky corn dip with a hint of heat and creamy richness. This smoked corn dip with sausage, cream cheese and poblanos is the perfect appetizer for BBQs, picnics, or casual get-togethers. It’s an easy-to-make, crowd-pleasing dip that will have everyone coming back for more. Let’s dive into this delicious recipe that brings out the best in fresh summer corn, sausage queso, and smoky poblano peppers.
This recipe was the brainchild of my love for smoked queso dip and my crock pot hot corn and bacon dip. The crock pot chorizo and corn dip also is a velveeta sausage dip that is another similar dip you all should try too.
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Ingredients for Smoked Corn Dip with Cream Cheese
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- corn - Fresh sweet corn on the cob or 2 cups of frozen corn, thawed is ideal. But I use canned corn instead of fresh corn all the time in this recipe.
- poblano peppers - If you don't want a very spicy corn dip, poblanos are the way to go. They aren't overly spicy, especially if you remove the seeds.
- onion - White or red onions will work in this recipe. I like the flavor of the red onions in this recipe.
- garlic - Fresh garlic cloves or jarred garlic can both work. You can also use garlic powder or garlic flakes.
- cream cheese - A regular block of cream cheese is the go-to for this recipe. Low-fat or whipped cream cheese can also be used.
- shredded cheddar cheese - Cheddar cheese is the strong flavor to stand up against the poblanos in this recipe. Colby-Jack is also a good option for this recipe. Spice it up a bit with some pepper jack cheese.
- sour cream - The tanginess of sour cream is also a perfect addition to this corn dip recipe.
- mayonnaise - Mayonnaise is perfect for corn salad so why wouldn't it be a must for the hot corn dip? Hellman's mayo is my preferred brand but I also use Duke's mayonnaise.
- adobo seasoning - A Mexican seasoning is a must for this queso recipe. I love adobo seasoning but taco seasoning or tajin seasoning can also be used. Feel free to make your own seasoning with paprika, cummin, and chili powder too.
- Salt and pepper to taste
- cilantro or green onions for garnish
See the recipe card for quantities.
Instructions - How to Make Smoked Corn Dip
Start by getting the smoker started and steady at 250 degrees. Place the poblano on the smoker to roast the pepper. Place the poblano peppers directly on the grill grates. Roast them until the skin is charred and blistered, turning occasionally to ensure even roasting, about 10-15 minutes.
Once charred, remove the peppers from the heat and place them in a bowl. Cover the bowl with plastic wrap or a plate and let the peppers steam for about 10 minutes. This will make peeling the skins easier. After steaming, peel off the skins, remove the seeds, and chop the peppers.
- Step 1: Chop the smoked poblano and place into a large cast iron skillet or metal pan along with the ground pork sausage. Add the diced onions and minced garlic to the pan as well. Sprinkle with the adobo seasoning, salt, and pepper. Cook until pork is browned.
- Step 2: Stir in the corn, cream cheese, mayonnaise, and sour cream. Then, let smoke until the cream cheese is melted.
- Step 3: Add half the shredded cheese to the corn dip. Stir to mix together. Let's continue to smoke the corn dip for 30 minutes to an hour. The longer it cooks, the smokier the flavors will get.
- Step 4: Give the hot corn dip a good stir. Finally, top off with the remaining shredded cheese and smoke until it is melted.
Top off the dip with chopped cilantro or green onions. Serve the tip with tortilla chips, pita bread, crackers, or even fresh veggies like celery or bell peppers. This sausage and corn dip is also fantastic on top of baked potatoes if you are having a baked potato bar.
Hint: For a smoky flavor, grilling the corn is a must. Brush the corn with olive oil and place it on the grill. Cook the corn until it's lightly charred, turning occasionally, about 10-12 minutes. Once it is done, let the corn cool slightly before cutting the kernels off the cob. If you are using frozen corn, simply sauté it in a pan with a bit of olive oil until it’s lightly browned.
Substitutions for Corn Dip with Sausage, Cream Cheese, and Poblanos
Here are some substitutions you can make for the smoked corn dip with poblanos and cream cheese, tailored to various dietary preferences or ingredient availability:
- Substitutes For Poblano Peppers
- Bell Peppers: For a milder flavor, use roasted green bell peppers. Red or yellow bell peppers can add a touch of sweetness.
- Anaheim Peppers: These are a good alternative if you want a similar mild heat.
- Jalapeños: For more heat, use roasted jalapenos. Remember to remove seeds to control the spice level.
- Green Chiles: The canned green chiles can also be used as a substitute for the fresh peppers.
- Substitutes For Cream Cheese
- Greek Yogurt: For a lighter option, use Greek yogurt. It adds creaminess with a bit of tang.
- Neufchâtel Cheese: A lower-fat alternative to cream cheese that works similarly in recipes as cream cheese.
- Vegan Cream Cheese: Use a plant-based cream cheese if you’re avoiding dairy.
- Substitutes For Sour Cream
- Plain Greek Yogurt: Adds a similar tang and creaminess.
- Vegan Sour Cream: A dairy-free option to keep the recipe vegan.
- Substitutes For Mayonnaise
- Greek Yogurt: Can be used as a direct substitute.
- Vegan Mayonnaise: Available at most grocery stores for a plant-based option.
This dip is already gluten free as long as your adobo seasoning is gluten free.
Variations to Corn Dip
Here are some creative variations to the smoked corn dip with poblanos and cream cheese, tailored to different tastes and occasions:
- Southwest Corn Dip - add black beans, diced tomatoes, and avocados along with some chili powder for a southwest twist to this sausage and corn queso.
- Cheesy Corn and Bacon Dip - Substitute crumbled bacon for the sausage and use shredded mozzarella and gouda instead off the cheddar for a smoked corn and bacon dip. Sort of like the crock pot corn and bacon dip.
- Mexican Street Corn Dip- if you love elotes, then take out the sausage in this recipe and be sure to grill the corn on the cob for the recipe. Use cotija cheese and chili powder in the recipe and be sure to blend in the lime juice and cilantro.
See this more Tex-Mex version of this corn dip recipe with the crock pot chorizo and corn dip.
Equipment
The key to this recipe is the ingredients and the pan you use. A well-seasoned cast iron skillet is its own ingredient. Here are the ingredients and equipment you need to successfully make this corn dip recipe.
Storing Leftover Corn Dip
Store the leftover corn dip in the refrigerator for up to five days. Reheat the dip in the oven or the microwave.
Top tip
- Make Ahead: This dip can be prepared ahead of time and baked just before serving. Simply cover the prepared dip and refrigerate for up to 24 hours.
- Spice Level: If you prefer more heat, add a diced jalapeño or a dash of hot sauce.
- Cheese Choices: Feel free to experiment with different cheeses. Monterey Jack, Pepper Jack, or a smoky Gouda would be excellent alternatives.
FAQ
This corn dip is very similar to street corn. Street corn dip is made like this recipe just without the pork sausage. Substitute cotija cheese for the shredded cheese and add lime juice, cilantro, and chili powder to the ingredients.
The corn dip can fully cook in 30 minutes on 250 or 300 degree grill.
Related Dip Recipes
Looking for other dip recipes like this? Try these:
- Homemade Chipotle Mayo
- Smoked Queso Dip - Sausage Queso on the Grill
- Crock Pot White Pizza Dip
- Queso Fundido - Chorizo Queso Dip
Summer Recipes
These are my favorite dishes to serve off the grill or smoker or along side my favorite summer entree:
- Quick Spicy Pickled Radishes in the Refrigerator
- Easy Pickled Red Onions
- Cucumbers and Sour Cream Salad - Creamy Cucumber and Dill Salad
- Bourbon Peach Slab Pie - Peach Pie Bars 🍑 🥧
📖 Recipe
Smoked Sausage and Corn Dip with Cream Cheese and Poblanos
Ingredients
- 1 pound ground pork
- 1 tablespoon adobo seasoning
- 2 poblanos
- 1 onion
- 3 cloves garlic
- 8 ounces cream cheese
- ½ cup sour cream
- 2 cups shredded cheddar cheese
- green onions or cilantro for garnish
Instructions
- Begin by roasting the poblanos on the smoker to cause the peppers to blister for 10-15 minutes. Remove from the grill and put in a covered bowl for 10 minutes to allow to continue to cook. Then cut them in half and remove the seeds before chopping.
- Place the cast iron skillet on the Big Green Egg, smoker, or grill at a temperature of 300° with ground pork. Add the diced onions, minced garlic, and chopped peppers to the ground pork.
- Add the cream cheese, mayonnaise, and sour cream to the ground pork. Mix to combine. Make sure the skillet is in an indirect heat area. Let cook for five minutes before stirring.
- After the five minutes, add half the shredded cheddar cheese. Mix together. Then continue to cook for 15 minutes, stirring every five minutes.
- Top off the dip with the remaining shredded cheese after 30 minutes of cooking. Let continue to cook until the cheese is melted.
- Garnish with green onions or cilantro. Serve with tortilla chips.
Nutrition
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- Creamy Pickle Coleslaw - June 23, 2024
- Homemade Chipotle Mayo - June 15, 2024
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