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.
Servings: 12
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.
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