Big Poppa’s Jalapeño Corn Dip on the Drum Smoker

Some recipes come from notebooks. Others come from obsession. This one? Straight from Big Poppa chasing down the best corn dip he’s ever had at his favorite Mexican spots.

And instead of copying it… he did what Poppa does best — made it better.

This Jalapeño Corn Dip starts with fresh grilled corn, roasted until sweet and smoky, then loaded up with jalapeños, garlic, onion, and just enough heat to make things interesting. From there, we bring in the creamy crew: cream cheese, crema, a little mayo, salsa, and a whole lot of melty Mexican cheese.

Then comes the twist — it hits the BPS Drum Smoker for that final flavor punch. Smoky. Creamy. Cheesy. Slightly spicy. Completely addictive.

And yes… there’s bacon. Because we’re not amateurs.

🔥 Why This Corn Dip Steals the Show

• Grilled corn adds natural sweetness + smoke
• Jallelujah Lime seasoning brings citrus heat
• Cream cheese base makes it rich and scoopable
• Finished on the smoker for next-level flavor

How to Make Jalapeño Corn Dip on a Drum Smoker

1) Roast the Corn

Grill fresh corn until lightly charred, rotating as needed. Remove and cut kernels off the cob.

2) Build the Flavor Base

In a pan, heat a small amount of avocado oil. Add corn, chopped jalapeños, garlic, and sweet onion.

Season with chili powder, paprika, and a light sprinkle of Jallelujah Lime. Stir well.

3) Smoke It (First Round)

Place pan on the drum smoker at 275°F for about 10 minutes until vegetables soften and become fragrant.

4) Add the Creamy Magic

Bring pan off heat and stir in:

• Fire roasted salsa (just a splash)
• Mayonnaise
• Crema
• Cream cheese

Mix until melted and combined. Add more Jallelujah Lime to taste.

5) Cheese + Bacon = Happiness

Stir in shredded Mexican cheese blend and crispy bacon pieces. Mix until fully incorporated.

6) Final Smoke Finish

Return to smoker for 20 minutes at 275°F, stirring occasionally until hot, bubbly, and perfectly melted.

Serve warm and watch it disappear faster than you made it.

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FAQ

Can I make this without a smoker?

Yes. Cook everything in a skillet and finish in the oven at 375°F until bubbly.

How spicy is this dip?

Moderate. Reduce jalapeños or remove seeds for a milder version.

Can I make it ahead of time?

Yes. Reheat on the smoker or in the oven before serving.

What should I serve with it?

Tortilla chips, toasted bread, or even as a topping for tacos or grilled chicken.