Had to throw together a dip for a party this weekend and this simple corn dip was a hit. I had some time before the party, so decided to smoke the peppers separately before tossing them in the mix. I used cherry wood and smoked the peppers (jalapeno, habanero, poblano and serrano) at 180 for 5 hrs. I wasn’t looking to make it overly spicy for this party but there are so many pepper varieties you could go with on this.

After the peppers smoked for a bit, I took them off and set the smoker to 250. While the smoker was heating up I added the following to a pan.

3 drained cans of corn

2 blocks of cream cheese

1 bag of pepper jack cheese

The chopped smoked peppers

Top with taco or fajita seasoning. (I used the Tex-Mex from Hardcore Carnivore)

Place in the smoker for 1 hour, stirring 30 minutes in.