Corn Con Queso
Creamy, cheesy, and bursting with flavor, Corn Con Queso is the ultimate comfort food meets crowd-pleasing appetizer. This quick and easy recipe blends sweet corn kernels with silky cream cheese, Monterey Jack, and cheddar, creating a velvety base that's elevated by the gentle heat of jalapeño peppers and the smoky undertones of paprika and cumin. Perfectly balanced with buttery richness and subtle spices, it’s an irresistible dip served warm with tortilla chips or a luscious topping for tacos, nachos, or grilled meats. Ready in just 25 minutes, this versatile dish is garnished with fresh cilantro and a squeeze of lime for a vibrant finishing touch. Whether for game day, potlucks, or weeknight indulgence, this creamy corn and cheese dip is bound to become your go-to for flavor-packed satisfaction!
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Recipe Information
Ingredients
- 3 cups sweet corn kernels (fresh, frozen, or canned)
- 2 tablespoons butter
- 1 medium jalapeño pepper, finely chopped
- 2 large garlic cloves, minced
- 8 ounces cream cheese, softened
- 0.5 cup heavy cream
- 1.5 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 1 lime wedges (optional, for serving)
Instructions
If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw and drain. If using canned corn, drain thoroughly.
In a large skillet, melt the butter over medium heat. Add the finely chopped jalapeño and minced garlic. Sauté for 1-2 minutes until fragrant.
Add the corn kernels to the skillet and cook for 3-4 minutes, stirring occasionally, until the corn is lightly golden and heated through.
Reduce heat to low and stir in the softened cream cheese until melted and fully incorporated.
Pour in the heavy cream, stirring until the mixture is smooth and creamy.
Gradually add the shredded Monterey Jack and cheddar cheeses, stirring constantly until melted and combined.
Season the mixture with ground cumin, smoked paprika, salt, and black pepper. Adjust seasoning to taste.
Transfer the Corn Con Queso to a serving bowl and garnish with fresh cilantro (if using). Serve warm with lime wedges on the side, if desired.
Enjoy as a dip with tortilla chips, or as a topping for tacos, nachos, or grilled meats.
Nutrition Facts
Calories |
3004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.6 g | 302% | |
| Saturated Fat | 140.0 g | 700% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 3123 mg | 136% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 46.7 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2300 mg | 177% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2136 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
