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.
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.
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.
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.
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