This Street Corn Queso on the Big Green Egg takes everything you love about Mexican street corn and turns it into a warm, smoky, cheesy dip that is built for sharing. It’s creamy, rich, a little tangy, and loaded with charred corn, pepper jack cheese, Cotija, Hatch chile salsa verde, red onion, cilantro, fresh lime juice, and Spiceology Chili Margarita Seasoning.
It’s the perfect appetizer for game day, backyard parties, taco night, or any time you want a dip that feels a little more exciting than standard queso.
The Big Green Egg adds two layers of flavor to this recipe. First, you char the corn over direct heat. Then, you melt everything together over indirect heat so the queso gets creamy, smoky, and fully combined.
Ingredients
- Velveeta Queso Blanco
- Pepper jack cheese
- Cotija cheese
- 2 cups of milk
- Fresh corn
- Red onion, chopped
- Jalapeño peppers, chopped
- Cilantro, chopped
- Hatch Chile Salsa Verde
- Fresh lime juice
- Spiceology Chili Margarita Seasoning
EGGcessories
- Big Green Egg
- ConvEGGtor
- Large cast iron skillet
- Cooking grid
- Knife and cutting board
Step-by-Step Instructions
1. Set Up the Big Green Egg for the Corn
Set up your Big Green Egg for direct grilling at 350°F.
Start by cooking the corn. You can boil the corn first, or roast it on the Egg with the husk intact until cooked through.
Once the corn is cooked, remove the husk and place the corn directly on the cooking grate to add a little char flavor.
Let the corn cool, then cut the kernels from the cob.
2. Prep the Cheese and Vegetables
Cube the Velveeta Queso Blanco and pepper jack cheese into roughly 2-inch cubes. This helps the cheese melt faster and more evenly.
Chop the red onion, jalapeño peppers, and cilantro.
3. Build the Queso
Add the cubed cheese, charred corn, red onion, jalapeños, cilantro, Hatch Chile Salsa Verde, fresh lime juice, and Spiceology Chili Margarita Seasoning into a large cast iron skillet.
Sprinkle extra seasoning over the top for more flavor.
4. Set Up for Indirect Cooking
Add the convEGGtor to the Big Green Egg so you can cook over indirect heat.
Stabilize the Egg at 350°F.
5. Smoke the Queso
Place the skillet directly on the cooking grid and smoke the queso over indirect heat for 30 minutes.
Stir every 10 minutes until the cheese is fully melted and all ingredients are combined.
For stronger smoke flavor, leave the queso on the Egg for an additional 10 to 12 minutes.
6. Finish and Garnish
Once the queso is melted, creamy, and smoky, remove it from the Egg.
Sprinkle Cotija cheese over the top, then garnish with extra corn, fresh cilantro, lime zest, and a light dusting of Spiceology Chili Margarita Seasoning.
Serve warm with tortilla chips.
Expert Tips
- Char the corn after cooking it to add a deeper grilled flavor.
- Cut the cheese into small cubes so it melts evenly.
- Stir every 10 minutes to keep the queso smooth and prevent hot spots.
- Add more Hatch Chile Salsa Verde if you want extra brightness and green chile flavor.
- Use Cotija as a finishing cheese for a salty, street corn style bite.
- Add more lime juice at the end if the queso needs a little freshness.
- Keep the queso in the cast iron skillet while serving so it stays warm longer.
Final Thoughts
Street Corn Queso on the Big Green Egg is creamy, smoky, colorful, and packed with flavor. The charred corn brings sweetness, the pepper jack adds a little kick, the Hatch Chile Salsa Verde adds brightness, and the Cotija gives it that classic street corn finish.
It’s an easy appetizer that feels bold and fresh without being complicated. Fire up the Big Green Egg, grab a skillet, and serve this queso hot with plenty of chips.