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Home » White Queso and Corn Dip: A Star-of-the-Party Recipe

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

First, corn gets the southwestern seasoning treatment. Then combine it with melted white cheese to make a spicy White Queso and Corn Dip. Serve with corn or tortilla chips.

WHITE QUESO AND CORN DIP

You’ve heard of the “freshman 15.” Right?

We’re talking about the 15 pounds many college freshmen put on during their first year of college.

Cheese dip made with Rotel tomatoes and melted Velveeta was responsible for most of my freshman 15. This Hoosier girl had never heard of such a thing before. (We’re talking ’70’s here.)  I took to the stuff with a little too much gusto at midnight dorm parties causing my clothes to fit pretty tightly by Christmas.

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

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 substitute for the Hot Pepper cheese?

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

Although I haven’t tried it myself, I suspect you could also substitute white Velveeta.

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


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White Queso and Corn Dip served over chips


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    Paula

    p.s. Questions? Email me: paula at saladinajar.com.

    Yield: 8-10 servings

    White Queso and Corn Dip

    White Queso and Corn Dip

    Southwestern seasoned corn mixed with melted white cheese make a spicy White Queso and Corn Dip to 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 chilies
    • 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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    Rita L

    Friday 1st of March 2013

    Found your website and blog (because of the salad in a jar!!) now I'm hooked and fascinated! Looking through your recipe pages, this one looks like a must try! Seeing the dates on the comments, it's fun because of the time lapse! Now they are making a white velveeta cheese block (I've found it in a couple stores only though!). Definitely will be testing this, if I can locate the white velveeta again!! Keep up the great blog!

    Paula

    Saturday 2nd of March 2013

    Hi Rita I would like to find white Velveeta, too.

    Noelle Swanson

    Saturday 28th of May 2011

    I'm making this for Memorial Day this year! It looks so good! I ended up buying Mexican Velveeta so I hope it is as good! I know it won't look white and pretty like yours! Thanks for the recipe!

    Sharron Clemons

    Tuesday 21st of December 2010

    Awesome idea about the "baskets". Are you sure you shouldn't be teaching school one of these days?

    Der

    Friday 10th of December 2010

    Looks DELICIOUS!!!!!!!! I am going to have my preschoolers make these "baskets" in class Sunday as we talk about Jesus feeding the 5,000.

    Paula

    Friday 10th of December 2010

    Awesome idea about the "baskets". Are you sure you shouldn't be teaching school one of these days?

    Ann Hastings

    Friday 10th of December 2010

    This looks wonderful- I also gained the freshman 15 from velveeta and rotel- being an Indiana girl myelf, I never had it either :) I am going to make this for our office Christmas Party!!!