Cheesy Corn Queso Dip (Velveeta Corn Dip)
Sneak Preview: This cheesy corn dip blends Velveeta, seasoned corn, and green chiles into a smooth, scoopable queso. Serve it with tortilla chips or corn chips and watch it disappear!
Did you gain the dreaded freshman 15? No judgment here—I blame cheese dip! That classic combo of Rotel and Velveeta was my weakness back in the day. Fast-forward, and now this Cheesy Corn Queso Dip has taken its place. Once you start, stopping is the real challenge!
This creamy, spicy dip is a go-to for game days, holidays, and potlucks. Serve it straight from a slow cooker with tortilla chips, corn chips, or even veggie sticks for a slightly healthier twist.
Ingredients and Substitutions
- BUTTER:
- Use butter, margarine, or vegetable oil.
- CORN:
- I specified Southwestern seasoned corn or canned Mexicorn. If you have fresh corn on hand, I recommend making Mexicorn yourself.
- GARLIC:
- Fresh or bottled garlic will do the trick.
- GREEN CHILES:
- Chopped green chiles from a can are the easiest option.
- VELVEETA WITH JALAPENO PEPPERS:
- This is a store-brand cheese I buy from Krogers.
- Substitute white American cheese or Velveeta Queso Blanco.
- Add chopped pickled jalapeno peppers according to how spicy you want the dip.
- EVAPORATED MILK:
- Substitute with half-and-half or heavy cream.
- CILANTRO:
- Fresh cilantro is beautiful in this dip, but not everybody likes cilantro. If you don’t know your crowd, serve it on the side.
FAQ: What You Really Need to Know
- Can I make this dip ahead of time?
- Yes! Store it in the fridge and reheat gently on the stove or in a slow cooker, stirring often.
- What if my cheese dip gets too thick?
- Stir in a splash of evaporated milk while warming to loosen it up.
- Can I use regular Velveeta?
- Absolutely! Add chopped pickled jalapeños for that extra kick.
Frequently Asked Questions
I like to serve cheese dip in a small slow cooker. That way, you can keep it warm for an hour or two. Cold cheese dip is not very appetizing.
Add more milk or cream and stir.
You could assemble everything but the cheese in advance. Add the cheese within 30 minutes of serving and let it melt.
Yes. Don’t forget to add the jalapenos if you want the queso flavor. Or you could try this popular Nacho Cheese Dip that calls for yellow Velveeta cheese.
Random Thoughts: Sometimes, it’s the little things you do when planning a party that makes it memorable. Special containers fit in that category. Have fun with this dip and the containers.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Cheesy Corn Queso Dip (Velveeta Corn Dip)
Ingredients
- 2 tablespoons (28 g) butter
- 2 cups (328 g) frozen southwestern seasoned corn or canned Mexicorn, drained drained
- 1 clove garlic, minced
- ¼ cup (34 g) chopped green chiles
- 16 ounces (453 g) pasteurized processed cheese food (like Velveeta) with jalapeno peppers
- 1 12-oz can (340 g) evaporated milk
- fresh chopped cilantro optional
Instructions
- Melt 2 tablespoons (28 g) butter in a large skillet over medium heat. Add 2 cups (328 g) frozen southwestern seasoned corn or canned Mexicorn, drained to a skillet and saute until the corn barely begins to brown. Stir in 1 clove garlic, minced and 1/4 cup (34 g) chopped green chiles.
- Reduce heat to low. Cut c16 ounces (453 g) pasteurized processed cheese food (like Velveeta) with jalapeno peppers into small chunks and add to skillet. As cheese begins to melt, stir and add 1 12-oz can (340 g) evaporated 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.
- Add cilantro just before serving if desired.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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!
Hi Rita
I would like to find white Velveeta, too.
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!
Awesome idea about the “baskets”. Are you sure you shouldn’t be teaching school one of these days?
Looks DELICIOUS!!!!!!!!
I am going to have my preschoolers make these “baskets” in class Sunday as we talk about Jesus feeding the 5,000.
Awesome idea about the “baskets”. Are you sure you shouldn’t be teaching school one of these days?
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!!!
What a great blog and the pictures. Well, I am salivating as I look. Who takes those mouth watering pictures?
Love the containers, but seriously, Paula, I LOVE the queso!
these look so good….. i want them now!
This recipe looks scrumptious! And I love your homemade containers.
Looks wonderful and I love the little containers. Thanks for showing us how to make both!
I think I’m more impressed with the crafting! 🙂 What a great idea – especially for the holidays. Cheese is especially welcome this time of year – and I love the southwestern treatment as opposed to the traditional Holiday Cheeseball – looks gorgeous!
Queso is so addictive! This white queso looks delicious- great for a party with those cute little containers. 🙂
Two thumbs up to cheese and corn!! This looks heavenly. My screen is in danger of getting bitten into… Love the cute containers you made out of card stock. What a fun way to serve a snack! 🙂
looks tasty, and the cute card board holders are great thanks for sharing the secret.
Looks great! I will have to pass this on to Brent as he is the queso lover in our family. He can make it at his home now!
I LOVE the little containers. I’ll have to make some when I’m feeling crafty.
queso is for sure my weakness — looks great!
Okay, this has got to stop. Your blog is a much too dangerous place 😉
You had me at queso. I could bathe in the stuff! Beautiful photo, Paula!
this looks so delicious! I really like such meals!
have a nice time,
Paula
Perfect for the holidays…. or anytime! Cleaver serving containers too.