Queso Corn Dip
Get ready to wow your crowd with this irresistible Queso Corn Dip—a creamy, cheesy delight that’s perfect for parties, game days, or any time you crave something indulgent. Bursting with sweet corn kernels, a luscious blend of Monterey Jack and sharp cheddar cheeses, and the zesty kick of green chiles and optional jalapeños, this dip combines Tex-Mex flavors with crowd-pleasing comfort. The corn is lightly charred in butter to deepen its sweetness, while cream cheese and sour cream create an ultra-smooth base. Baked until bubbly and golden, this dip is best served warm with crispy tortilla chips. Garnish with fresh cilantro for a bright, herby finish! Whether you’re hosting guests or treating yourself, this easy queso corn dip is sure to steal the spotlight. Keywords: queso corn dip recipe, cheesy corn dip, baked dip recipe, Tex-Mex appetizer.
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Recipe Information
Ingredients
- 2 cups sweet corn kernels (fresh, canned, or frozen)
- 8 ounces cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup sour cream
- 1 4-ounce can diced green chiles (canned or fresh)
- 1 medium jalapeño, diced (optional for spice)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 tablespoon butter
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 1 bag tortilla chips (to serve)
Instructions
Prepare the corn: If using fresh corn, slice the kernels off the cob. If using frozen corn, thaw it completely and drain. If using canned corn, drain the liquid.
Heat a large skillet over medium heat and melt the butter. Add the corn and cook for 3-5 minutes, stirring occasionally, until the kernels are golden and slightly charred.
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cream cheese, sour cream, shredded Monterey Jack cheese, shredded sharp cheddar cheese, diced green chiles, diced jalapeño (if using), garlic powder, onion powder, paprika, salt, and pepper.
Add the cooked corn to the mixture and stir until everything is well combined.
Transfer the mixture into a greased 8x8-inch baking dish or an oven-safe skillet.
Bake in the preheated oven for 15-20 minutes, or until the dip is bubbling and the top is lightly golden.
Remove from the oven and let it cool for 5 minutes. Garnish with chopped cilantro, if desired.
Serve warm with tortilla chips on the side for dipping.
Nutrition Facts
Calories |
3125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.9 g | 276% | |
| Saturated Fat | 106.3 g | 532% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 3256 mg | 142% | |
| Total Carbohydrate | 239.4 g | 87% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 34.3 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 2009 mg | 155% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1798 mg | 38% | |
*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.
