Corn Queso Dip

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.

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 been making this queso dip recipe for a LOT of years now and my kids now make it on a regular basis.

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

1. 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.
2. 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.
3. 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 Dip

I could make a meal of dips and appetizers, especially Spinach Artichoke Dip. Maybe it isn’t recommended for every meal, but I do sneak them in, let’s say on a regular basis.

Mango Corn Salsa is a sweet and spicy treat boasting a satisfying crunch of fresh corn and mild jalapeno heat.

Grilled Corn Dip is a creamy, spicy, slightly sweet snack for any time of the year. With loads of great flavor from cilantro, lime, chili powder, and cumin, this is an irresistibly dippable version of Mexican street corn.

Hand over a bag of chips and a bowl of Cowboy Caviar, and dinner is ready. Fresh peppers, onion, tomatoes, and avocados in a light dressing, this is so good!

Salsas and salads are so good with fresh ingredients. Fresh corn, bell peppers, jalapenos, cilantro, and onion are tossed with lime and a sprinkling of spices to create this Southwest Corn Salad.

Corn Queso Dip

4 from 1 vote

When you add corn and bell peppers to a batch of queso blanco, the result is an amazing, irresistible Corn Queso Dip.

Pin Print Review

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Servings: 12

Cook ModePrevent your screen from going dark

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.

Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!