Recipe by Nick Nesgoda

Street Corn Queso DIp

If you love meatloaf and enchiladas, this flavor combination is for you. Created by Bear Mountain ambassador Jennifer Danella, this dish blends meatloaf comfort with enchilada zest, featuring poblano peppers, enchilada sauce, and spices under a layer of melted cheddar. Check out Jennifer making the meatloaf here.

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Prep

15-20 Min

Cook time

50-55 min

Pellets

Chef's Choice

Steps

Fire up your smoker to 325°F and toss in some Bear Mountain BBQ cherry wood chunks for some sweet smoke flavor.
Cube up the Velveeta and pepper jack cheese and dice up the red onion and cilantro.
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.
Stir the queso every 10 minutes to ensure all of the ingredients and seasoning are thoroughly mixed together.
Once the queso is at a runny consistency, remove it from the smoker.
Top the queso with the cotija cheese, 1/8 cup reserved corn and garnish with cilantro.
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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