Smoked Street Corn Queso Dip

 

Smoked Street Corn Queso Dip

A creative and delicious twist on queso dip! This one is inspired by Mexican Street Corn.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Snack
Servings 14

Ingredients
  

  • 2 lb Elote Mexican Street Corn EZ Melt
  • 1 lb chorizo sausage
  • 1 10oz can Rotel tomatoes
  • 1 15.25oz can sweet corn
  • Milk, if needed
  • Green Onions, for garnish
  • Tortilla Chips, for serving

Instructions
 

  • 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.
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