Irresistible Smoked Elote Queso Dip!
Here is a fun variation on smoked queso!
Things to know:
What is smoked elote?
Sweet corn takes a smoky bath in the smoker before being brushed with zesty, seasoned butter and finished on the grill for a perfect char. Topped with crumbled cotija, fresh cilantro and lime zest, this street corn-inspired side is bursting with Southwest flavor and guaranteed to steal the show.
Do you smoke queso covered or uncovered?
If you wish to add the smoke flavor, uncovered. If you choose to cover your queso, 1) it will not be “smoked” queso and 2) you might as well use your oven.
Is smoked queso better than regular queso?
Easy! Smoked Queso, is the tastier, elevated version of traditional queso. Made with real cheese and a huge crowd pleaser. Pair this with tortilla chips, pretzels or drizzle over a hot dog, you will love this authentic smoked cheese dip
Is elote made with mayo or crema?
The world “elote” means “corn cob” in Spanish, and Mexican Elote is grilled corn on the cob slathered in a mayo cream sauce and garnished with chili powder, cheese and lime. Elotes (and esquites) are as commonly sold from street carts in Mexico as hot dogs are in Manhattan.
How do you prevent smoked queso from burning?
Make sure to stir! Stir the smoked queso dip every 15-20 minutes to ensure the cheese melts and the bottom doesn’t burn if there’s a flare up. Smoked cheese dip thickens up very quickly. To avoid this, transfer the cooked smoked queso dip to a slow cooker set to warm immediately after removing from the smoker.
What’s so special about Hatch green chiles?
Hatch chiles are special due to the unique “terroir” of New Mexico’s Hatch Valley, which gives them a distinctive smoky, earthy, and complex flavor that can’t be replicated elsewhere, creating a beloved regional culinary icon, especially during their fall roasting season when they’re roasted for a buttery, sweet punch and used in everything from enchiladas to burgers. They’re a specific type of chile (like Anaheim or Big Jim) grown in that valley, not a single variety, and their harvest is a huge cultural event.
Ingredients
4 ears of corn
24 oz Velveeta Queso Blanco
8 oz cream cheese
7 oz pepper jack cheese
16 oz milk
1 cup pico de Gallo
½ diced red onion
1/2 cup of diced fire roasted Hatch green chiles
1 bunch cilantro
Juice from 2 limes
1 T of your favorite seasonings (we used 1/2 T of Cattleman’s Grill Mexicano and 1/2 T of Green Chile Smokehouse’s Green Chile Rub & Seasoning)
4 oz Cotija Cheese (for garnish at the end)
tortilla chips
1. Grill the corn just long enough to get some caramelization.
2. Fire up your smoker to 325°F. A fruit wood is going to yield the best results.
3. Remove the kernels from the ears of corn and add them to a skillet or 9×16 foil pan.
4. Cube up the velveeta, cream cheese and pepper jack cheese and chuck them into your queso vessel.
5. Then dice up the red onion and cilantro. Add them along with the pico de Gallo, Hatch green chiles, milk and lime juice to the vessel of cheesy happiness and top it with your seasoning of choice then place it on the smoker for 30 minutes.
6. Stir the queso every 10 minutes to ensure all of the ingredients and seasoning are thoroughly mixed together.
7. Once the queso is at a runny consistency, remove it from the smoker.
8. Top the queso with the cotija cheese and garnish with cilantro. ENJOY!
Equipment used:
Yoder YS640S Smoker
Dyna-Glo 32-in W Stainless Steel and Black Barrel Charcoal Grill
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