When you add corn and bell peppers to a batch of queso blanco, the result is a fantastic Corn Queso Dip that you won’t be able to stop eating.
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Corn Queso Dip
This cheesy corn dip is filled with bites of corn and bell pepper, giving it a fresh flavor in every single bite. My kids LOVE queso and this corn queso dip? It was an even bigger hit than traditional queso!
No one was more surprised than I was by that. I knew I’d like it, because corn and bell peppers? I can add them to pretty much anything and love it. But adding them to queso? It took this already much-loved snack right over the top.
Traditional queso dip is creamy, a little bit spicy, and perfectly smooth. It’s a terrific cheesy dip just like they serve (or possibly even better than what is served!) at your favorite Mexican restaurant.
I’ve had a lot of really great queso. I mean, we’re talking gooey melted cheese with Mexican flavors. I grew up in New Mexico and let me tell you, queso tends to be on a whole lot of menus there. What’s not to love about it?
I tried a lot of different cheeses and methods when figuring out my favorite queso recipe. Turns out that it’s as simple as the microwave (feel free to use the stove, if that makes you happier) and a bit of simple American cheese that you can buy at most deli counters.
American cheese is not the same as the shelf-stable cheese that also makes a popular cheese dip. I like to buy white American at the deli, for a traditional queso blanco dip. However, you can also make this with the same yellow American cheese that is commonly used for burgers and sandwiches.
Corn Queso
Cheese, corn, and bell peppers make this a dip no one can resist.
- olive oil
- red bell pepper
- kosher salt
- freshly ground black pepper
- corn
- White American Cheese
- chopped green chile
- pickled jalapeno slices
- juice from the pickled jalapenos
- whole milk
- water
- cumin
- finely chopped fresh cilantro
Southwest Corn Dip Instructions
- In a large stainless skillet, over medium-high heat, warm the oil and then add the peppers. Cook for about 3-4 minutes, while stirring frequently. Sprinkle with salt and pepper as it cooks. Add the corn and warm for a minute or two. Remove from the heat.
- Combine the cheese, green chile, jalapenos, jalapeno juice, milk, water, and cumin in a medium size glass bowl. Microwave for five minutes, pausing to stir after every minute. The dip will be very watery at first, but it will thicken as it finishes cooking.
- When the cheese mixture is thick and pourable, add the sauteed bell peppers, corn, and cilantro. Stir to combine. Serve hot, poured over or dipped with just about anything you like.
Corn Queso Dip
When you add corn and bell peppers to a batch of queso blanco, the result is an amazing, irresistible Corn Queso Dip.
Ingredients
- 1 teaspoon olive oil
- 1 red bell pepper chopped very small, about ¼-inch pieces
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 can corn drained
- 1 pound White American Cheese roughly torn or chopped into 1" pieces
- ¼ cup chopped green chile frozen or canned will work fine
- 2 tablespoons pickled jalapeno slices diced fine
- 2 tablespoons juice from the pickled jalapenos
- ½ cup whole milk
- ½ cup water
- ¼ teaspoon cumin
- 2 tablespoons finely chopped fresh cilantro
Instructions
- In a large stainless skillet, over medium-high heat, warm the oil and then add the peppers. Cook for about 3-4 minutes, while stirring frequently. Sprinkle with salt and pepper as it cooks. Add the corn and warm for a minute or two. Remove from the heat.
- Combine the cheese, green chile, jalapenos, jalapeno juice, milk, water, and cumin in a medium size glass bowl. Microwave for five minutes, pausing to stir after every minute. The dip will be very watery at first, but it will thicken as it finishes cooking.
- When the cheese mixture is thick and pourable, add the sauteed bell peppers, corn, and cilantro. Stir to combine. Serve hot, poured over or dipped with just about anything you like.
Notes
The recipe is made with simple white American cheese (not to be confused with another cheese product that is shelf stable). You can find this in the deli section at most American grocery stores.
I make this recipe using whole milk. While it may work with 2% milk, it will not work as well with skim milk.
