What do you do when you have fresh corn starting to dry up and a giant bag of corn chips? You make Smoked Mexican Street Corn Dip of course on your Traeger Grill from RONA Capital Building Supplies!
Into a foil pan plop in 2 blocks of cream cheese, 500g cubed Monterey Jack cheese, 1 can of Rotel (diced tomatoes mixed with green chillies), 250ml of sour cream, a few good shakes of Tajin Mexican spice mix, a couple table spoons of garlic powder, and 5 ears of corn or a couple cans corn niblets. I grabbed all my ingredients at Save On Foods.
Put your almost dip into a 250°F Traeger Grill for 2-3 hours. Give it a good stir after an hour to make sure everything gets mixed up and the jack cheese gets all gooey.
When the cheese is all melted and is in a dip form…Pull it off the grill and give it another dusting of Tajin. Serve with corn chips and try not to eat all if yourself.
