A dip that combines the rich, cheesy goodness of queso with the smoky flair of Mexican street corn - this recipe's got it all covered. It's simple, satisfying, and perfect for backyard gatherings or a cozy night in with friends.
Let's dive right in! Preheat your smoker to 325°F (163°C). While the smoker is working up to the target temp range, go ahead and prep your ingredients.
First, grab your block of Velveeta Queso Blanco and pepper jack cheese. Cube both of these cheeses into small, even pieces to ensure they melt smoothly during the smoking process. Then, dice up half of a red onion and chop your cilantro. Be sure to reserve some cilantro for garnish later. If you're using fresh limes, squeeze the juice from two limes and set that aside as well.
Now, for the corn: If you're grilling or smoking your own fresh corn on the cob, now is the time to get that going. It's also perfectly fine to use frozen corn if that's what you prefer. Don’t worry—frozen corn still packs a ton of flavor, especially after it's been smoked with all the seasonings!
Once everything is chopped, diced, and the smoker has hit 325°F (163°C), it’s time to bring everything together. Grab a large cast iron skillet and start adding your ingredients. Combine the cubed Velveeta, pepper jack cheese, frozen corn, diced onion, and Hatch green chiles. Pour in your 1 ½ cups of milk to help get that creamy texture going, and add in a few spoonfuls of Kosmos Q Tomatillo Salsa for that extra tangy kick. Then sprinkle the Kosmos Q Freakin Fiesta rub and the Kosmos Q Lab Fajita rub over the top—adjust to taste depending on how bold you want your dip.
Place the cast iron on the smoker, letting the magic happen. Stir the queso every 10 minutes or so to ensure all the ingredients melt evenly, and the seasoning is well distributed. It usually takes around 30-40 minutes for the queso to reach a smooth, runny consistency, but keep an eye on it. The cheese should be fully melted, and the flavors will have melded into that perfect smoky, cheesy goodness.
There's only one thing left to do: Take the smoked corn queso dip off the smoker, and sprinkle the top with crumbled Cotija cheese and a touch of the Kosmos Q Chili Lime Wing Dust before serving. Garnish with a bit of reserved corn and cilantro for a pop of color and extra flavor.
Now, grab your favorite tortilla chips and dive in! Each bite should hit you with a burst of smoky corn, creamy melted cheese, and a zesty combination of spices. This Smoked Mexican Street Corn Queso Dip is a perfect appetizer or snack for a game day, barbecue, or casual get-together. We hope you enjoy it.
Catch you on the next recipe!
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