A mild smoky dip
Small Pan Smoked Corn and Green Chile Queso
A small amount of melting cheese makes a manageable bowl of queso. Corn and mild green chiles add texture while evaporated milk keeps the dip loose enough for chips.
- Makes
- 4 appetizer portions with chips
- Preparation
- About 10 minutes
- Cooking or chilling
- About 25 to 40 minutes
Get everything ready
Ingredients
4 appetizer portions with chips
What you need
Smoker, small shallow smoker safe pan, spoon and food thermometer.
Time to cook
Method
Heat the smoker
Set the smoker to 275°F and verify the cooking area temperature. Use a small shallow pan that holds the ingredients without spilling when stirred.
Combine the dip
Add both cheeses, evaporated milk, corn, chiles, onion and cumin. Keep the chips separate.
Melt slowly and stir
Smoke about 25 to 40 minutes, stirring every 10 minutes, until the cheese melts into the milk and the onion softens. Check several areas for at least 165°F. If the dip is too thick, stir in hot water 1 teaspoon at a time.
Serve in small amounts
Divide between small serving bowls or bring out one bowl for immediate eating. Offer the measured chips alongside. If holding for service, keep the queso at 140°F or above and stir occasionally.
Before you make it
Choose melting cheese
Use block American cheese, not individually wrapped imitation slices. The cheddar adds flavor, while the American cheese supports a smoother dip.
It thickens as it cools
A shallow warm serving bowl is easier to manage than leaving a large pan out. The four portions are appetizers, not four main meals.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
See smoker safe pan guidance and the serving checklist.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.