Description

Smoked Street Corn Queso Dip is a smoky, creamy, and flavorful appetizer combining velveta queso blanco, pepper jack cheese, sweet corn, and a zesty Hatch Chile Salsa Verde, all infused with cherry wood smoke. Perfect for summer gatherings, this dip offers a delicious twist on classic street corn flavors, enhanced by a smoky aroma and garnished with cotija cheese and fresh cilantro. Serve warm with tortilla chips for an irresistible party starter.

Ingredients

Scale

Cheese and Dairy

32 oz Velveeta Queso Blanco
7 oz Pepper Jack Cheese
16 oz 2% Milk
4 oz Cotija Cheese (for garnish)

Vegetables and Herbs

30 oz Yellow Corn
½ cup diced Red Onion
1 bunch Cilantro
Juice from 2 Limes

Other Ingredients

14 oz Hatch Chile Salsa Verde
1 Street Corn Seasoning Packet
1 bag of Tortilla Chips (for serving)

Instructions

Prepare the Smoker: Fire up your smoker to 325°F and toss in some cherry wood chunks to get a sweet and aromatic smoke flavor going. This will infuse the dip with a pleasant smoky essence.
Prep Ingredients: Cube the Velveeta Queso Blanco and Pepper Jack Cheese for easy melting. Dice the red onion finely and chop the cilantro, setting aside fresh herbs for garnish.
Combine Ingredients: In a large skillet or a 9×16 inch foil pan, combine the cubed cheeses, yellow corn, diced red onion, Hatch Chile Salsa Verde, 2% milk, lime juice, and half of the chopped cilantro. Sprinkle the Street Corn seasoning packet evenly over the mixture.
Smoke the Dip: Place the skillet or foil pan on the smoker preheated to 325°F. Let it cook for 30 minutes, stirring the queso every 10 minutes to ensure that the cheese melts evenly and the seasonings are thoroughly blended.
Check Consistency: After 30 minutes, confirm that the queso has reached a smooth, runny consistency perfect for dipping. If necessary, stir a bit more to achieve an even texture.
Garnish: Remove the dip from the smoker. Top it with crumbled cotija cheese, reserved corn (about 1/8 cup), and a sprinkle of fresh cilantro for added freshness and flavor contrast.
Serve: Serve the smoky street corn queso warm with a bowl of your favorite tortilla chips for dipping. Enjoy this crowd-pleasing appetizer at any gathering!

Notes

If you don’t have a smoker, you can use a conventional oven at 325°F and add a smoky seasoning or smoked paprika for similar flavor.
Stirring every 10 minutes helps prevent the cheese from sticking or burning and ensures a smooth dip.
For extra heat, add chopped jalapeños or a dash of hot sauce to the queso mixture before smoking.
The recipe serves well as an appetizer for 8-10 people depending on serving size.
Leftovers can be gently reheated on the stovetop or microwave, stirring occasionally to maintain creaminess.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizers
Method: Smoking
Cuisine: American

Keywords: smoked queso dip, street corn dip, smoked cheese dip, barbecue appetizer, summer dip, Hatch chile salsa, velveeta dip