Nothing says summer like enjoying some delicious barbecue with friends and family. Smoked street corn queso dip is the perfect appetizer to share and everyone will be asking for the recipe.
This dish is super easy to make and it’s packed with delicious sweet and spicy flavors. Simply combine all of the ingredients in a foil pan, then place it on the smoker and give it a couple of stirs.
Be sure to try this great appetizer out at your next party!
Ingredients to make Street Corn Queso Dip
Most of these ingredients can be picked up at your local grocery store. One thing I love about this dish is that you can also add in different ingredients you like.
Dairy: 2% milk, Velveeta Queso Blanco, pepper jack cheese and some Cotija cheese for some added sharpness.
Produce: Fresh corn, red onion, cilantro, corn and fresh lime juice.
Salsa: Hatch Chile Salsa Verde adds some great flavor that you can taste throughout this dish.
Seasoning: Street Corn seasoning packet from Fire & Smoke Society. This seasoning packet includes Chile pepper, Mexican oregano, coriander, cumin, cinnamon and cocoa which all balance this dish out perfectly.
Some alternative ingredients you can use
Cheese: Queso fresco, cream cheese, Monterey Jack cheese, feta cheese, sour cream
Salsa: pico de Gallo, tomatillo salsa
Produce: green onions, jalapeños
Seasoning: Tajin seasoning, chili powder, smoked paprika, garlic powder, or a taco seasoning packet
How to make Smoked Street Corn Queso Dip
Prepare the ingredients
Start off by cooking the corn cobs either by boiling them, or grilling them over some fire to add bold flavor. Once the corn is cooked, let it cool down then cut the corn kernels from the cob. Using fresh sweet corn is a great way to add more flavor to the dish, but you can also use canned corn.
Next, cube up all of the cheese into 2 inch cubes to help it melt faster. Place them in a foil pan or a large skillet, then add the rest of the ingredients and sprinkle your seasoning packet on top and mix.
Smoking the Queso
Place the pan indirectly on the smoker and cook it at a medium heat of 325°F for 30 minutes. Stir the Queso every 10 minutes until all of the ingredients are combined. If you want stronger smoke flavor, you can leave the Queso on the smoker for an additional 10-12 minutes.
If the queso starts to get too thick, add some milk and stir so that it will help thin it out.
Adding smoke flavor to this dish is the ultimate game changer. I smoked the Queso with some cherry wood from Bear Mountain BBQ which gave it some sweet, smokey flavor. Hickory wood is another great flavor of smoke that pairs well with cheese.
Keep in mind that cheese tends to absorb smoke flavor fairly quickly, so the more wood you use, the quicker it will take on that flavor profile.
Don’t have a smoker? First of all, you should get one! But you can easily do this recipe in the oven as well – just follow the same times and temps.
Serve the Queso
Once the Queso is done smoking, sprinkle Cotija cheese all over the top then garnish it with more corn, fresh cilantro, lime zest and a dusting of the Street Corn seasoning packet.
Serve the Queso hot in a small bowl with a side of your favorite tortilla chips and enjoy! If you happen to have leftovers, store them in an airtight container for a a few days. Serve it on a tortilla with some meat and hot sauce for a delicious taco.
Looking for other delicious queso ideas?
I absolutely love making different flavors of queso. This cheesy goodness pairs together with so many different flavors!
Bacon Cheeseburger Queso: Grilled burgers chopped up and drowned in smoky cheese with crispy bacon. This one is perfect for game day.
Chicken Bacon Ranch Queso: This super cheesy dip is loaded with grilled chicken, big chunks of bacon and homemade ranch for the ultimate zesty bite. Be sure to give this one a try, it will undoubtably be a crowd pleaser!
Buffalo Chicken Queso: The perfect appetizer for game day! Smoked chicken smothered in gooey cheese with some spice. This is the classic buffalo dip on steroids!Print
- 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
- Fire up your smoker to 325°F and toss in some cherry wood chunks for some sweet smoke flavor.
- Cube up the velveeta and pepper jack cheese. Then dice up the red onion and cilantro.
- Combine all of the ingredients in a skillet or 9×16 foil pan. Top it with 1 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!
- Prep Time: 10 minutes
- Cook Time: 30 minutes