Cowboy Corn Dip

Cowboy Corn Dip
Creamy, crunchy Mexican Street Corn Dip is full of flavor and is the perfect dip to munch on at backyard barbecues and summer get-togethers!


  • 3 cans of sweet whole kernel corn ( pour 1 can with juices) 

    2 jalapeños – seeded and diced

    1 cup shredded Colby Jack cheese

    2/3 cup sour cream

    8 ounce cream cheese cubed

    7 slices of bacon cooked and chopped

    1/4 cup cilantro chopped

    1/4 cup queso fresco

    1/2 cup Mild Salsa


  1.  Place all the ingredients inside the inner cooking pot.

    2. Add the chopped bacon and stir.

    3. Let it cook for 2 hours.

    4. Serve dip and sprinkle with cilantro and queso fresco.

    5. Serve with your choice of chips.

Heating the RockTablet by fire:

Heat the RockTablet for 20 minutes (475 degrees) in the fire. While heating, combine all ingredients in the inner cooking pot and stir. Place HOT stone in the bottom of the RockPot.Put the inner cooking pot (full of food) in the RockPot on the RockTablet. Put the lid on the inner pot. Close the RockPot and latch the lid. Let it cook for 2 hours, once the dip is cooked you can remove the RockTablet from the Rockpot and place food back in the Rockpot to keep warm.


Heating the RockTablet on the stovetop:

Add all ingredients to the inner pot.  Place RockTablet on the largest burner. Turn the heat on high. While the stone is heating place the lid on the inner pot. Heat the RockTablet for 30 minutes. Place the inner cooking pot on top of the heating RockTablet for the last 5 minutes of heating then turn off the heat. Place HOT RockTablet at the bottom of the RockPot. Put the inner cooking pot (full of uncooked food) in the RockPot on the hot stone. Close the RockPot and latch the lid. Let it cook for 2 hours. Stir periodically.

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