Elote Queso Dip

Directions:

1. Preheat your oven to 325°F.
2. Place a heavy-bottomed pan (such as a Dutch oven) on the stove over low heat. You’ll need at least a 5-quart pot (this recipe makes about 11 cups of dip).
3. Add the pepper jack and Velveeta cheese to the pan. Once the pepper jack starts melting and becomes stringy, gradually add the milk in 4-ounce increments, stirring continuously. Ensure each addition of milk is fully incorporated before adding more. Keep the heat on low. You’ll know the milk is incorporated when the mixture stops foaming as you stir.
4. Once the pepper jack is nearly melted and incorporated, add the Tennessee Smoke seasoning mix to taste.
5. While the cheese mixture is cooking, place the frozen corn in a large bowl. Coat it with 2.5 tablespoons of olive oil then season with black pepper, paprika and chili powder. Mix well, spread the corn out onto a sheet pan and place it in the preheated oven. Let the corn cook for about 10 minutes.
6. While the corn is in the oven, stir the cheese mixture frequently. Once the pepper jack is fully incorporated and the mixture is smooth, add the salsa verde and stir until combined.
7. After the corn has warmed through (about 10 minutes), switch the oven to broil to give the corn some color. Once it reaches your desired level of browning, remove the corn from the oven and add it to the cheese mixture. Reserve the sheet pan.
8. On the same sheet pan, toss the diced red peppers with ½ tablespoon of olive oil and the remaining seasoning. Place the pan under the broiler for a few minutes until the peppers are slightly charred. Remove the peppers from the oven and stir them into the cheese mixture.
9. Your dip is now ready to serve! Garnish with cotija cheese, chopped cilantro and lime wedges. Serve with your favorite tortilla chips.

Submitted by Dairy West's Amy Corley