Dinner

Smoked Street Corn Queso Dip Recipe

BySimon Carel December 14, 2025December 14, 2025

Introduction

Nothing says summer like gathering around with friends and family enjoying smoky, flavorful bites. This Smoked Street Corn Queso Dip combines creamy cheese, sweet corn, and a hint of spice for a crowd-pleasing appetizer that’s perfect for any barbecue or casual get-together.

A white bowl filled with three distinct layers of food sits on a white marbled surface. The bottom layer is smooth, creamy, and light beige with a slightly glossy texture. On top of that is a layer of yellow corn mixed with some brownish seasoning, adding a grainy texture. The top layer consists of fresh, curly green kale leaves and some finely grated white cheese scattered over everything. To the left side of the bowl, there are several golden brown, triangular toasted pieces placed on the white marbled background. The photo taken with an iphone --ar 4:5 --v 7

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 red onion, diced
1 bunch cilantro, chopped
Juice from 2 limes
1 packet Street Corn seasoning
4 oz Cotija cheese (for garnish)
1 bag tortilla chips

Instructions

Step 1: Fire up your smoker to 325°F and add cherry wood chunks for a sweet smoke flavor.
Step 2: Cube the Velveeta and pepper jack cheese, then dice the red onion and chop the cilantro.
Step 3: Combine all ingredients—Velveeta, pepper jack, corn, milk, salsa verde, red onion, cilantro, lime juice, and Street Corn seasoning—in a skillet or 9×16 foil pan.
Step 4: Place the skillet or foil pan on the smoker for 30 minutes, stirring the queso every 10 minutes to blend flavors and ensure even melting.
Step 5: When the queso reaches a smooth, runny consistency, remove it from the smoker.
Step 6: Top with Cotija cheese, reserve about 1/8 cup of corn for garnish, and sprinkle chopped cilantro over the dip.
Step 7: Serve warm with tortilla chips and enjoy!

Tips & Variations

For a spicier kick, add diced jalapeños or a splash of hot sauce before smoking.
If you don’t have a smoker, this dip can be made in the oven at 325°F, stirring every 10 minutes for the same amount of time.
Use fresh corn off the cob for extra sweetness and texture.
Swap pepper jack cheese for a milder Monterey Jack if preferred.

Storage

Store leftover queso dip in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to restore the creamy texture. Add a splash of milk if needed to loosen the dip.

How to Serve

A blue bowl filled with three clear layers: the bottom creamy light orange layer mixed with corn pieces, the middle layer showing charred corn kernels scattered mostly in the center, and the top layer covered with fresh bright green cilantro leaves and a sprinkling of white cheese and reddish chili powder, all surrounded by golden crispy chip triangles placed on a wooden board with lime wedges around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip without a smoker?

Yes, you can prepare this dip in an oven set to 325°F. Stir every 10 minutes to ensure even melting and flavor blending, just as you would when smoking.

What can I use if I don’t have Street Corn seasoning?

You can make a simple substitute using a blend of chili powder, smoked paprika, garlic powder, salt, and a pinch of cayenne pepper to capture the smoky, slightly spicy flavor.