Old Smokey Conecuh Sausage Corn Dip
This Conecuh Sausage Corn Dip is one of those recipes that shows up once and becomes a permanent request. Smokey sausage, jalapeños, creamy cheese, and corn all come together in a cast iron skillet over real charcoal — exactly how it should be done. If you don't know what Conecuh Sausage is, it is a delicacy hailing from the great state of Alabama. Hard to find in stores, but well worth the trouble to get it! Of course, any sausage will do with this recipe, so, make it your own with your favorite sausage. We are sure it'll be delicious!
Cooked hot to brown the sausage, then finished indirect to melt everything down just right, this dip is perfect for game days, cookouts, and any time you need something warm, rich, and impossible to stop scooping.
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Servings: 8-10 People
Ingredients:
- 1 Lb Conecuh Sausage (or any sausage of your choice)
- 3 Jalapenos, diced
- 1 (8 oz) package of cream cheese, softened
- 3 (11 oz) cans Mexicorn, drained (this is a can of corn and chopped bell peppers)
- ⅓ cup of mayonnaise
- 1 cup shredded pepper jack cheese
- 1 bag of Frito scoops
Equipment:
- Old Smokey Charcoal Grill
- Charcoal and a chunk of cooking wood
- Cast iron skillet
- Big mixing spoon
- Grill Gloves to handle the HOT cast iron skillet
- Foil or a top for the skillet
Prep:
- Arrange the coals in the Old Smokey off to one side so you have direct and indirect heating options.
- Add wood chips for smoking flavor.
- Light the Old Smokey and get it medium hot.
- Once the coals are white, it’s go time!
Cooking Instructions:
- Dice the sausage and jalapenos. Keep some of the jalapeno seeds for heat. Move into the cast iron skillet.
- Mix together the cream cheese, corn, mayonnaise and pepper jack cheese in a mixing bowl. Set aside.
- Cook the sausage and jalapenos in the cast iron skillet over direct heat until sausage is brown and jalapenos are soft
- Remove the fat
- Move cast iron to the indirect heat side and add the cheese and corn mixture. Stir everything together.
- If the fire is still really hot, keep an eye on it and continue stirring so the dip doesn’t burn.
- Once it’s melted remove and put on a heat safe surface. Cover with foil or a lid to keep it warm. You can always put it back on the fire to reheat it a little bit!
Pro-Tip: We burned oak in our fire pit and grabbed a piece from there to add to the grill during prep - boy did that bring on good smoke flavor!