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This recipe post is all about how to make elote-style smoked queso with beer.
Beer cheese, meet smoked elote queso. Creamy, smokey cheese dip infused with beer and loaded with street corn. It doesn’t get much better than this, folks.
Summer has (basically) arrived in Georgia and if you know anything about country-folk, it’s their love for cook-outs and queso. Any excuse to get an early start on outdoor festivities, we’ll take it.
Picture it! (in my Sophia Petrillo voice): a sunny Saturday, the backyard with friends, corn hole, and this elote-style, beer-infused smoked queso!
This post is all about how to make this elote-style smoked queso infused with beer, perfect to enjoy on a warm sunny day!
Why You’ll Love This Smoked Queso:
From the crunchy sweet corn, to the creaminess of the Velveeta and pepperjack. The sharpness of the beer, spicy jalapenos, and warmth from the smoke that’s infused into every bite. This is a KILLER recipe that makes people line up for seconds.
Key Ingredients for this Queso:
Crunchy Sweet Corn – that adds a crisp fresh texture
Velveeta, Cream Cheese + Pepper-Jack – creating the dreamiest drippy creamy base
Beer – adds the perfect edgy sharpness
Spicy Jalapenos – to round out the creaminess and add a kick of heat
Smoke – wood pellets are used to impart warm, smokey flavors throughout every bite.
No Grill? You Can Make This Indoors!
This elote beer-infused smoked queso can be made in an oven, no grill or smoker needed.
Add Liquid Smoke – 3/4 teaspoon of liquid smoke will do the trick to impart some smoke flavor.
Bake In The Oven – Cook for two hours at 250 degrees uncovered in the oven.
Check out my recipe for an easy skillet street corn queso here.
Want to Skip The Beer?
Whether you’re pregnant, cooking this up for kids, or just plain hate the taste of beer, here is an easy replacement: Evaporated milk! That’s right, once your mixture melts, add 1/2 can of evaporated milk and whisk until smooth. You can add the whole can if you prefer a drippier queso, but start with 1/2 the can and work your way up.
If you are still ok with a little beer-infusion, you can add a can of beer to the water pan in the smoker to get the aromatics of the beer without the alcohol.
Turn Your Charcoal Grill into a Smoker:
You can always count on the good ole boys for some great grilling tips! Kitchen Alpha taught me how to use my Weber grill as a smoker:
Tools I Love for This Smoked Queso:
Aluminum Pans (they are so much cheaper in bulk online)
Heavy-Duty Mixing Spoon – great for hefty food, like the thick stages of this cheese dip
Hardwood Cowboy Charcoal – my favorite charcoal for turning my Weber into a smoker
Looking for Other Scrumptious Eats?
Looking for Other Scrumptious Eats?Fried Chicken Street Corn Tacos
Brisket Street Corn Tacos with Jalapeno Lime Ranch
Chuy’s Copycat Creamy Jalapeno
I hope you enjoy this Elote Smoked Queso with Beer as much as we did. Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your cooking and baking accomplishments!
Elote Smoked Queso with Beer
Ingredients
Queso Base
- 16 oz Queso Blanco Velveeta, cubed
- 16 oz. Pepper jack or habanero jack any melty cheese of your choice
- 2 blocks cream cheese
- 7 oz. pickled nacho jalapenos + their juice extra for topping if desired
- 1 can Pale Ale or Lager beer (optional) evaporated milk can be subbed
Elote Toppings
- 4 ears of corn husked
- 4-5 scallions, sliced green and white
- Juice and zest of 1 lime
- 1/2 cup Cojita cheese
- 1-2 tsp Chili powder (to taste)
Other Ingredients
- 1-2 cans of beer - 1 for the water pan
- Tortilla chips for serving
- Charcoal/wood chips for grill
Instructions
- Prepare smoker or grill to 250 degrees with an aluminum water pan set on bottom rack. Add beer to the aluminum water pan instead of water.
- Add all the queso base ingredients minus the beer into a separate aluminum pan. Place the queso over indirect heat and place corn over direct heat. Cook the corn for 45 minutes, flipping a few times. Smoke the queso over indirect heat for 2 hours.
- Once corn has browned, remove, slice off the cob and set aside. Once cheese dip is fully melted and smooth, add beer (or evaporated milk) a little at a time stir to combine until desired texture is reached.
- Top off the queso dip with corn, scallions, cojita cheese, and chili powder. Serve with tortilla chips and enjoy!
Notes
- This queso may be too thick for some. Add evaporated milk or additional beer to thin to your desired consistency.
- This elote beer-infused smoked queso can be made in an oven, no grill or smoker needed:
Add Liquid Smoke - 3/4 teaspoon of liquid smoke will do the trick to impart some smoke flavor.
Bake In The Oven - Cook for two hours at 250 degrees uncovered in the oven. - Queso begins to harden as it sits at room temp. You can transfer to a slow cooker if you're serving this at a gathering. Or you can put your desired portion in the microwave for 30 seconds to loosen.
Elote Beer-Smoked Queso is a flavorful masterpiece! The smoky essence from beer infusion elevates the creamy texture, creating a uniquely delicious and unforgettable culinary experience. Highly recommended!