Grilled Corn Dip with Smoked Cream Cheese

Ingredients

For the dip:

• 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

For serving:

• Colonial Chile crunch, for topping
• Sweet peppers, halved
• Broccoli florets
• Blue corn tortilla chips

Instructions

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.

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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.

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Transfer to serving bowl. Top with Chile Crunch/Chile Oil.

Serve with veggies and chips for dipping.