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Queso Corn Dip: A Star-of-the-Party Recipe

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Preview: This spicy Queso Corn Dip combines seasoned corn with melted cheese. Tastes great with chips.

Cheese dip made with Rotel tomatoes and melted Velveeta was responsible for most of my freshman 15. Queso was all new to this Hoosier farm girl. (We’re talking ’70’s here.)  I took to the stuff with a little too much gusto at midnight dorm parties. By Christmas, I could barely fit into my clothes.

Fast forward a few years and I have a new vice. Once you get started, this Queso Corn Dip is as difficult to resist as my freshman favorite was.

WHITE QUESO AND CORN DIP

Not surprisingly, it’s perfect for a holiday or game day party. Keep your guests dipping by serving from a small slow cooker with corn chips or my favorite, multi-grain tortilla chips.

What can I substitute for the Hot Pepper cheese?

I buy the Hot Pepper cheese at Krogers–it’s their store brand. If not available, substitute white American cheese or White Velveeta and add chopped, pickled jalapeno peppers, especially if you like your cheese dip spicy.

How to make paper containers for the chips:

cutting and making paper containers for chips

Containers made with 8.5 x 5.5-inch pieces of colored card stock and Scotch tape.


More party recipes for your consideration:


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Hope to see you again soon!
Paula

p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.

Yield: 8-10 servings

Queso Corn Dip Recipe

Queso Corn Dip Recipe

Southwestern seasoned corn mixed with melted cheese makes a spicy Queso Corn Dip you can serve with corn or tortilla chips.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 tablespoons butter
  • 2 cups frozen southwestern seasoned corn or canned Mexicorn, drained
  • 1 clove garlic, minced
  • 1/4 cup chopped green chiles
  • 16 ounces Hot Pepper pasteurized processed cheese food with jalapeno peppers
  • 1 12-ounce can evaporated milk
  • Fresh chopped cilantro (optional)

Instructions

  1. Melt butter in large skillet over medium heat. Add corn to skillet and saute until corn barely begins to brown. Stir in garlic and green chilies.
  2. Reduce heat to low. Cut cheese into small chunks and add to skillet. As cheese begins to melt, stir and add milk gradually till cheese is dipping consistency. You may not use all the milk immediately but save it to thin dip as needed. Whatever you do, don't let this mixture boil or it will separate and be ruined!
  3. Add cilantro just before serving if desired.

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Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 133Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 127mgCarbohydrates: 15gFiber: 2gSugar: 8gProtein: 5g

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