Cheesy Corn Queso Dip (Velveeta Corn Dip)

This Cheesy Corn Queso Dip is a creamy, spicy blend of Velveeta, seasoned corn, and green chiles. Quick to make and perfect for game days or parties, serve it warm with chips straight from a slow cooker for nonstop dipping.

10 servings

WHITE QUESO AND CORN DIP in homemade container with a fork.

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

2 tablespoons (28 g) butter
2 cups (328 g) frozen southwestern seasoned corn or canned Mexicorn, drained - drained
1 clove (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 butter in a large skillet over medium heat. Add 2 cups 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 chopped green chiles.
Reduce heat to low. Cut c16 ounces 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 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.

Notes

Make ahead: This dip can be made a day ahead. Refrigerate and reheat gently on the stove or in a slow cooker, stirring often.
Too thick? Stir in a splash of evaporated milk while warming to loosen the texture.
Using regular Velveeta: Works just fine—add chopped pickled jalapeños if you want extra heat.
Serving tip: Keep the heat low in a slow cooker and stir occasionally to prevent scorching.

Nutritional Information

Cheesy Corn Queso Dip (Velveeta Corn Dip)

Ingredients 1x2x3x

Instructions

Notes

Nutritional Information

Ingredients