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Smoked Street Corn Queso

Nick Nesgoda

Smoked Street Corn Queso

This Smoked Street Corn Queso by Bear Mountain ambassador Nick Nesgoda is sure to be a crowd favorite at your next gathering

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Prep

15 min

Cook time

30 min

Pellets

Chef’s Choice

Steps

  1. Preheat your pellet grill to 325F and add in Bear Mountain BBQ Chef’s Choice pellets.
  2. In a foil pan, combine Velveeta cheese, pepper jack cheese, corn, bacon, red onion, cilantro, milk, salsa verde, street corn seasoning and lime juice.
  3. Place in smoker and let cook for 30 minutes, stirring every 10 minutes until creamy and well combined.
  4. Top with cilantro, cotija cheese and more street corn seasoning, then serve hot with tortilla chips.

Ingredients:

  • Grill Safe Foil Pan
  • 16 oz. Velveeta cheese
  • 7 oz. Pepper jack cheese – cubed
  • 30 oz. corn – drained
  • ½ Red onion – diced
  • Bacon – cooked and crumbled
  • 1 Bunch of Cilantro – chopped
  • 16 oz. Milk
  • 4 oz. Cotija cheese
  • 1 Jar of Salsa Verde
  • 1 Street corn seasoning packet from Fire and Smoke Society
  • Lime Juice
  • Bear Mountain BBQ Chef’s Choice pellets

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Bear Mountain Chef's Choice 100% Hardwood All Natural BBQ Wood Pellets

Bear Mountain Chef's Choice 100% Hardwood All Natural BBQ Wood Pellets

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