Description
This Corn Queso is a creamy and cheesy dip featuring sweet corn, melty cheddar, and Monterey Jack cheeses, with a hint of spice from diced tomatoes with green chilies. Perfect for parties, game days, or cozy nights in, this crowd-pleaser is best served warm with tortilla chips for dipping.
Ingredients
2 cups frozen corn kernels, thawed
1 can (10 oz) diced tomatoes with green chilies, drained
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
Tortilla chips for serving
Instructions
- In a medium saucepan, combine the thawed corn kernels and drained diced tomatoes with green chilies.
- Cook over medium heat, stirring occasionally, until the mixture is heated through (about 5 minutes).
- Reduce the heat to low and add the shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth.
- Remove from heat and stir in the sour cream, mayonnaise, chopped cilantro, garlic powder, and onion powder.
- Season with salt and pepper to taste.
- Transfer the corn queso to a serving dish and garnish with additional cilantro if desired. Serve warm with tortilla chips for dipping.
Notes
For a spicier version, add diced jalapeños or hot sauce.
Fresh corn can be used instead of frozen for enhanced flavor.
Can be made ahead of time and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 8 servings
- Calories: 160 kcal per serving
Keywords: Corn Queso, cheesy dip, corn dip recipe, easy party dip, creamy cheese dip, Mexican appetizers, quick snacks, party food