
Street Corn Queso

Elo-te? More like Eli-te.
Our corniness knows no bounds.
But seriously, this recipe IS elite. Nothing beats the combination of flavors you’ll get from elote, or Mexican street corn. It’s textured, creamy and packed with just the right amount of kick, thanks to our Street Corn recipe mix. It’s pretty much perfection on a cob, but we’re not surprised dropping elote in queso has rocketed this recipe to viral fame.
Break out the tortilla chips, we’re going full-on corn-on-corn action.
Street Corn Queso
Rated 5.0 stars by 1 users
Servings
24
Prep Time
10 minutes
Cook Time
30 minutes
Recipe by Nick Nesgoda | Burnt Pellet BBQ
This dip keeps it simple and easy, but we’ve given you a choice to make: either melt it in the oven or shoot for a smoky flavor that can only be achieved with a smoker. It's all up to you! Whichever way you choose, the end result won’t let you down.

Ingredients
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30 oz canned or frozen yellow corn
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32 oz Velveeta Queso Blanco, cubed
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7 oz pepper jack cheese, cubed
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2 cups milk
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½ onion, diced
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14 oz canned green chiles
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2 limes, juiced
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1 packet of F&S STREET CORN Seasoning
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1 bunch cilantro, chopped, reserve a few sprigs for garnish
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4 oz Cotija Cheese, crumbled (optional)
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1 bag of tortilla chips
Directions
Preheat the oven or smoker to 325°F.
Combine all ingredients in a baking pan or large cast iron skillet.
Place it on the smoker for 30 minutes, stirring every 10 until the queso is fully melted.
Remove from the smoker and top with reserved cilantro and crumbled Cotija cheese.
Serve immediately with tortilla chips.
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