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Street Corn Queso DIp

Street Corn Queso DIp
Recipe by Nick Nesgoda 
  • 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


  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!
Street Corn Queso DIp

Pairs well with the following Bear Mountain Premium BBQ Pellets

Cherry BBQ Wood Chunks Add to cart
Hickory BBQ Wood Chunks Add to cart