Smoked Street Corn Queso Dip
A creative and delicious twist on queso dip! This one is inspired by Mexican Street Corn.
Mix together cooked chorizo, cubed cheese, tomatoes, and corn in a 2-quart baking dish. Set smoker to 225 degrees. Cook, stirring occasionally until the cheese is melted and smooth. About 45-60 mins. Remove and add milk, if needed, to reach desired consistency. Enjoy with your favorite tortilla chips.
Non-Smoker Method:
Mix together cooked chorizo, cubed cheese, tomatoes, and corn in a 2-quart baking dish. Bake in oven at 250 degrees, stirring occasionally until cheese is melted and smooth. Remove from oven. Add milk, if needed, to reach desired consistency. Enjoy with your favorite tortilla chips.
Crockpot Method:
Mix together cooked chorizo, cubed cheese, tomatoes, and corn in a crockpot. Cook on low, stirring occasionally, until the cheese is melted and smooth. Add milk, if needed, to reach desired consistency. Enjoy with your favorite tortilla chips.
Ingredients
Directions
Mix together cooked chorizo, cubed cheese, tomatoes, and corn in a 2-quart baking dish. Set smoker to 225 degrees. Cook, stirring occasionally until the cheese is melted and smooth. About 45-60 mins. Remove and add milk, if needed, to reach desired consistency. Enjoy with your favorite tortilla chips.
Non-Smoker Method:
Mix together cooked chorizo, cubed cheese, tomatoes, and corn in a 2-quart baking dish. Bake in oven at 250 degrees, stirring occasionally until cheese is melted and smooth. Remove from oven. Add milk, if needed, to reach desired consistency. Enjoy with your favorite tortilla chips.
Crockpot Method:
Mix together cooked chorizo, cubed cheese, tomatoes, and corn in a crockpot. Cook on low, stirring occasionally, until the cheese is melted and smooth. Add milk, if needed, to reach desired consistency. Enjoy with your favorite tortilla chips.
