Smoked Street Corn Queso Dip

Smoked Street Corn Queso Dip

from burntpelletbbq.com
1 servings

This Street Corn Queso is super easy to make and it has a flavor packed bite! Be sure to try this recipe at your next barbecue and be prepared for everyone to ask for the recipe!

Ingredients

  • 32 oz Velveeta Queso Blanco
  • 30 oz yellow corn
  • 7 oz pepper jack cheese
  • 16 oz 2% milk
  • 14 oz Hatch Chile Salsa Verde
  • ½ diced red onion
  • 1 bunch cilantro
  • Juice from 2 limes
  • Street Corn packet from Fire & Smoke Society
  • 4 oz Cotija Cheese (for garnish at the end)
  • 1 bag of tortilla chips

Directions

  1. 1

    Fire up your smoker to 325°F and toss in some cherry wood chunks for some sweet smoke flavor. 

  2. 2

    Cube up the velveeta and pepper jack cheese. Then dice up the red onion and cilantro.

  3. 3

    Combine all of the ingredients in a 9×16 foil pan. Top it with 1 Street Corn seasoning packet from Fire & Smoke Society then place it on the smoker for 30 minutes.

  4. 4

    Stir the queso every 10 minutes to ensure all of the ingredients and seasoning are thoroughly mixed together.

  5. 5

    Once the queso is at a runny consistency, remove it from the smoker. 

  6. 6

    Top the queso with the cotija cheese, 1/8 cup reserved corn and garnish with cilantro.

  7. 7

    Serve with your favorite tortilla chips and enjoy!