#ITJUSTWINS

Carne Asada Mexican Street Corn Dip

Carne Asada Mexican Street Corn Dip

Bring some heat to the table with this Mexican Street Corn Dip with carne asada! Follow this recipe, then bust out your favorite chips and enjoy the best dip you've ever had.

Ingredients

  • Skirt Steak (or other carne asada meat)
  • 16 oz of cream cheese
  • ½ cup of sour cream
  • 2 cloves of minced garlic
  • 2 Tbsp Buffalo HOT Wing Sauce
  • 2 limes
  • 2 cups of shredded pepper jack cheese
  • 30 oz of canned corn
  • 4 oz of crumbled feta or cotija cheese
  • 2 jalapeno peppers
  • 1 small chopped red onion
  • Fresh cilantro
  • Tortilla chips
  • 1/4 cup soy sauce
  • 2 tablespoons lime juice
  • The Best Classic Steak rub
  • 4 garlic cloves, minced 

The Prep

For this carne asada dip we're grilling some skirt steak - it's the traditional go-to cut of meat for this kind of thing, and there's good reason for it. So, before anything else, fire up your Traeger and preheat to 400°F (204ºC).

While that's going on, let the cream cheese and butter soften at room temperature. Cubing them up will help speed up the process.

Now coat the meat with The Best Classic Steak Rub, to taste, and set aside. In a gallon-sized freezer bag, combine the soy sauce, lime juice, and garlic, adding more rub if desired. Throw the steaks in the marinade, and seal while pushing as much of the air out. Move the bag around to completely cover the meat, and allow your steaks to marinate. 

Finally wash, slice, or otherwise prep all the greens and veggies for the dip.

The Cook

Let's get cooking! Use your trusty mixer/blender to combine the softened cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Scoop the cream cheese mix into a large bowl, and add the remaining 1 cup of cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.

Once the steak has marinated, bring it out of the marinade - don't rinse it off, just let the liquids drain off. By this time your grill should be good to go. Throw the steaks on a flat top, and cook to your desired doneness. When done, allow the steak to rest for about 10 minutes before slicing.

The Payoff

While the steak rests, prep a baking dish. Put down one layer of corn dip, then add a layer of steak slices, and repeat until you are out of steak and dip. Sprinkle the top layer of dip with more shredded cheese.

To round things off, place the baking dish on the cooker for 15-20 minutes, or until the cheese is hot and bubbly. Serve with your favorite chips and enjoy.

Catch you on the next recipe!

star

Submit your own recipe. Embrace greatness.

Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.

Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.


Also in Recipes

Texas Pepper Steak

Experience the bold flavors of Texas with our mouth-watering Texas Pepper Steak. Follow these simple steps to create a juicy, flavorful steak that will impress your guests every time.

Overnight Brisket on a Pellet Cooker

A complete beginner's guide to cooking the perfect overnight brisket on a pellet grill! Learn how to get that perfect bark with juicy meat every single time.
Homemade Beef Chorizo Quesadillas

These homemade beef chorizo quesadillas are nuclear hot - don't let that dissuade you from making a lot of them! With a rich blend of spices and tender beef, this recipe will quickly become a family favorite.

Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo’s BBQ, that's exactly what you'll have, every time.

Subscribe