Chef Tom's Grilled Corn Dip with Smoked Cream Cheese recipe makes a culinary creation that's sure to hit the spot this summer! This smoky dip is a party favorite.
WHAT YOU'LL LOVE
- Smoking the cream cheese ahead of time builds flavor before the dip even starts. A slow 2-3 hour smoke at 250°F infuses the block with smoky flavor that plain cream cheese could never match, setting the base for everything else.
- Charring the corn in its husk keeps kernels juicy while still building char. Peeling the husk back rather than removing it entirely protects the kernels from drying out on the grill while still exposing them to direct heat for color.
- Blending to "mostly creamy, not totally smooth" preserves texture. Stopping short of a fully smooth puree leaves flecks of corn and visible texture, giving the dip more character than a completely uniform blend would.
- Chile Crunch on top adds crunch and heat in the same spoonful. Finishing the dip with it right before serving means every bite gets a contrasting textural pop against the creamy base.
Grilled Corn Dip with Smoked Cream Cheese
Tom Jackson
Rated 3.8 stars by 5 users
Category
Appetizer
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
2 hours 1 minute
Calories
258
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a creamy, smoky summertime snack, it's Grilled Corn Dip with Smoked Cream Cheese, topped with Chile Crunch and fresh veggies!
Ingredients
- 3 ears corn on the cob (3 cups kernels)
- 8 oz block Smoked Cream Cheese
- Juice of 1/2 Lime
- 2 cloves Garlic, crushed
-
1 tsp Jacobsen Salt Co. Black Garlic Sea Salt
-
1 tsp Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground
-
Colonial Chile crunch, for topping
- Sweet peppers, halved
- Broccoli florets
- Blue corn tortilla chips
For the dip:
For serving:
Directions
- To make the Smoked Cream Cheese, place an 8 oz block of cream cheese on the second shelf of the Yoder Smokers YS640s Pellet Grill and smoke for 2-3 hours at 250ºF. Remove and chill in the refrigerator until ready to use.
- Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for direct grilling (diffuser or diffuser door removed), with the standard grates installed.
- Peel back the husks from the corn. Grill over direct heat until lightly charred on all sides, about 10-12 minutes. Remove from the grill.
- Slice the corn kernels from the cobs.
- Combine your smoked cream cheese, grilled corn, lime juice, garlic, salt and pepper in a blender or food processor. Blend until mostly creamy, but not totally smooth.
- Taste and adjust seasoning with salt and lime, as needed.
- Transfer to serving bowl. Top with Chile Crunch/Chile Oil.
- Serve with veggies and chips for dipping.
Recipe Note
Recipe FAQ
Why smoke the cream cheese ahead of time instead of using it plain?
A slow 2-3 hour smoke infuses the block with a smoky flavor that plain cream cheese doesn't have, giving the whole dip a smoky base before any other ingredients are added.
Why peel back the husk instead of removing it before grilling the corn?
Leaving the husk partially attached protects the kernels from drying out over direct heat, while still exposing enough surface to build char and color.
Why blend the dip to "mostly creamy" instead of completely smooth?
Stopping short of a full puree leaves visible flecks of corn and texture, giving the dip more character than a uniformly smooth blend would have.
Why add the Chile Crunch on top instead of blending it in?
Finishing with it right before serving keeps its crunch intact, adding a textural contrast against the creamy dip that blending it in would lose.
Can I make the smoked cream cheese ahead of time?
Yes — it holds well in the refrigerator, so smoking it a day or two ahead and chilling until ready to use works fine.
How indoor-friendly is this recipe?
3 out of 5 — a stovetop grill pan or broiler can char the corn, though the smoked cream cheese step really benefits from an actual smoker to build that flavor properly.
Recipe Highlights
Smoking the cream cheese first: This builds smoky flavor into the base before the dip is even assembled.
Partially husked grilling: This protects the corn kernels from drying out while still allowing char to develop.
Blending to a textured consistency: Stopping short of fully smooth preserves visible corn texture throughout the dip.
A crunchy finishing topping: Adding Chile Crunch just before serving keeps its texture distinct from the creamy base.
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Nutrition
Nutrition
- Nutrition Serving Size
- 6.55 oz
- per serving
- Calories
- 258
- Carbs
- 16 grams
- Protein
- 6 grams
- Fat
- 20 grams
- Sodium
- 186 milligrams
