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Street Corn Queso DIp

Recipe by Nick Nesgoda

Street Corn Queso DIp

This Smoked Street Corn Queso Dip, created by Bear Mountain ambassador Nick Nesgoda, brings together creamy cheeses, sweet corn and just the right touch of smoke. Easy to make on the grill or smoker, this crowd-pleasing dip is perfect for game day or backyard gatherings. Serve hot with tortilla chips and watch it disappear.

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Prep

15-20 Min

Cook time

50-55 min

Pellets

Chef's Choice

Steps

  1. Fire up your smoker to 325°F and toss in some Bear Mountain BBQ cherry wood chunks for some sweet smoke flavor. 
  2. Cube up the Velveeta and pepper jack cheese and dice up the red onion and cilantro.
  3. Combine all of the ingredients in a 9×16 foil pan. Top it with a Street Corn seasoning packet from Fire & Smoke Society then place it on the smoker for 30 minutes.
  4. Stir the queso every 10 minutes to ensure all of the ingredients and seasoning are thoroughly mixed together.
  5. Once the queso is at a runny consistency, remove it from the smoker. 
  6. Top the queso with the cotija cheese, 1/8 cup reserved corn and garnish with cilantro.
  7. Serve with your favorite tortilla chips and enjoy!

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

For Topping:

  • 1 cup mild enchilada sauce, plus more to taste
  • 1 cup mexican shredded cheese, plus more to taste
  • Sliced jalapeños, to taste (optional)

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Cherry BBQ Wood Chunks

Cherry BBQ Wood Chunks

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