Smoked Corn Queso
Smoked Corn Queso
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Whether you want to treat yourself or a full party, this rich, velvety Smoked Corn Queso will do the trick. Melty cheese, corn, onion, cilantro, zesty lime and spicy salsa verde all meld together on the grill with bold hickory smoke. Grab a handful of tortilla chips and get to dipping for bold, smoky flavor in every bite.
This recipe was created by our partner Rommel Manio who made the dish on our Performance Series™ 3-Burner Gas Grill, but you can make it on your grill or smoker.
Ingredients
For the Queso
- 24-32 oz. Velveeta Cheese
- 7-8 oz. Pepper Jack Cheese
- (2) 15 oz. Cans of Corn
- 1/2 of 1 Red Onion
- 1 bunch Cilantro
- 1 16 oz. Jar Salsa Verde
- 16 oz. Milk
- Street Corn Seasoning
- 2 Juiced Limes
- 1-2 cups Shredded Four Cheese Blend
Directions
1.
Preheat your grill to 225ºF. For rich, smoky flavor, set up a smoker box on the grill with hickory pellets.
2.
Cut the Velveeta and pepper jack into large cubes.
3.
Dice 1/2 of a red onion and chop the cilantro.
4.
Add all the queso ingredients to a large aluminum pan and place the pan on the heated grill.
5.
Stir about every 10 minutes until cheese is fully melted and the queso has developed a smoky flavor.
6.
Remove from the grill and serve with tortilla chips for dipping.
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