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–+ servings
This smoked corn dip is made on your smoker or in your oven with ground pork, roasted poblanos, cream cheese, shredded cheddar cheese, and adobo seasoning.

Smoked Sausage and Corn Dip with Cream Cheese and Poblanos

Leah @ Beyer Beware
This smoked corn dip is made on your smoker or in your oven with ground pork, roasted poblanos, cream cheese, shredded cheddar cheese, and adobo seasoning.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Mexican
Servings 8 servings
Calories 342 kcal

Ingredients
  

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.
    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.
    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.
  • 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.
    Stir in the corn, cream cheese, mayonnaise, and sour cream. Let smoke until the cream cheese is melted.
  • After the five minutes, add half the shredded cheddar cheese. Mix together. Then continue to cook for 15 minutes, stirring every five minutes.
    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.
  • Top off the dip with the remaining shredded cheese after 30 minutes of cooking. Let continue to cook until the cheese is melted.
    Top off the dip with the remaining shredded cheese after 30 minutes of cooking. Let continue to cook until cheese is melted.
  • Garnish with green onions or cilantro. Serve with tortilla chips.
    Give the hot corn dip a good stir. Top off with the remaining shredded cheese and smoke until it is melted.

Nutrition

Calories: 342kcalCarbohydrates: 7gProtein: 19gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 84mgSodium: 300mgPotassium: 325mgFiber: 1gSugar: 3gVitamin A: 643IUVitamin C: 26mgCalcium: 176mgIron: 1mg
Keyword cream cheese, Ground Pork, hot corn dip, Queso Dip, sausage recipes, smoked
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