Sneak Preview: This Cheesy Corn Dip combines seasoned corn, melted cheese, and green chiles for a queso that tastes great with chips. Instructions for making the paper serving dishes are included below.
If you went to college, did you gain weight as a freshman? (Don’t raise your hand.) Cheese dip made with Rotel tomatoes and melted Velveeta was responsible for most of my freshman 15.
Fast forward a few years and I have a new vice. Once you get started, this Cheesy Corn Dip
Not surprisingly, this corn dip is perfect for a holiday or game day party. Keep your guests dipping by serving the queso from a small slow cooker with corn chips or my favorite, multi-grain tortilla chips.
Ingredients and common 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.
- Hot Pepper pasteurized processed cheese food with jalapeno peppers: This is a store-brand cheese I buy from Krogers. If you can’t find it, substitute white American cheese or White Velveeta. 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.
How to make paper containers for the chips:
Make eating queso more fun by serving the chips and dip in these homemade containers that match your color scheme.
Containers are made with 8.5 x 5.5-inch pieces of colored card stock and Scotch tape. Use a wax paper liner to keep the cheese sauce from leaking through the card stock.
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.
Let me suggest you try this popular Nacho Cheese Dip that calls for yellow Velveeta cheese.
Parting 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.
If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula
Cheesy Corn Dip Recipe
- 2 tablespoons butter
- 2 cups frozen southwestern seasoned corn or canned Mexicorn - drained
- 1 clove garlic - minced
- ¼ cup chopped green chiles
- 16 ounces Hot Pepper pasteurized processed cheese food with jalapeno peppers
- 1 12-oz can evaporated milk
- Fresh chopped cilantro - optional
- 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.
- 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!
- Add cilantro just before serving if desired.