About a year ago, my neighbor tagged me in someone's street corn dip recipe and it got the wheels turning - or in Houston, the swangas rotating - as to how I can make my mark with it within our price point and time constraints. Having ingredients as a one-time use is cost-prohibitive, and as my wife has kindly encouraged me to trim down my side of the spice cabinet before seeing the local BBQ supply plug, I needed to cut down from nearly forty bottles to something more manageable. That eternal kitchen renovation project has been put on hold, yet I still need to make room for if/when it happens. Hint: I need money. Lots and lots of money. 
INGREDIENTS
(1) 2 lb block of Velveeta Blanco
(1) 8 oz block of pepper jack cheese
30 oz of frozen corn
(2) 6 oz cans of diced green chiles
(1) jar Herdez Salsa Verde mild
Juice of two limes
1/2 c 2% milk
Texas Round Up Fajita seasoning, aka the Buc-ees fajita rub
Big Poppa's Jallelujah Lime rub
1/2 red onion
10 oz cotija cheese
STEP ONE. Just like most of Da Dips, this is a dump-and-go recipe. If you have the time, grill your eight ears of corn and shear them off into an aluminum half-pan; otherwise, the bag of frozen corn is your base. Dice up the Blanco queso and pepper jack cheese and add to the pan along with everything else except the cotija cheese. One common approach is to shred five ounces for a topping at the end along with crema (Mexican sour cream), but this time around, I cubed it up as well and threw it into the pan. When it comes to the seasonings, go until the ancestors tap you on the shoulder. Mix all of the ingredients together and set aside for smoke.
STEP TWO. Today, my new-to-me smoker Junior got the assignment mostly because it was cleaned from that brisket cook I did at home last week and the fact it holds high temperatures better than the O.G. one in Senior. Once it got to 275 degrees, the mixture went to melt away into something super fun to eat. Stir every ten minutes and pull when the cheeses have completely melted to the consistency of desire. Wait about fifteen minutes and serve!
That's all.
Because my neighbor Ryan put me on the clock last year as I was itching to drop desserts instead, I had to wait for the right time for him - and the rest of you - to enjoy my workaholic take of Mexican street corn dip. I've eaten it every day this week, and it shall happen again. To cut the spice and heat, you can always limit the chiles to one (or none) or find a tamer green salsa. I know this will be a dope T4E recipe that will get all of the rave reviews!
Anyway...thank you for reading and trying out this recipe. While it isn't entirely true to Mexican street corn, its deconstructed form deserves the compliments as well. If you want to see something else from your friendly pitmaster, just let me know in the comments section and I'll shout you out when it happens. Could it be honey buns and Red Hots next? Another dip? More sliders? Each week is different - and if you're fortunate enough to come around for R&D days, you might mess around and run across a hit. [I'd love to say I don't miss, but even I know that is cap.] Y'all be safe, be blessed, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!
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