Corn Queso Dip
Equipment
- 1 large skillet
- 1 Mixing bowl
- 1 Wooden spoon
- 1 measuring cup
- 1 kitchen knife
- 1 Cutting board
Ingredients
- 2 cup frozen corn thawed
- 1 tablespoon olive oil
- 1/2 cup red bell pepper diced
- 1/4 cup onion finely chopped
- 1 jalapeño seeded and minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1 cup Monterey Jack cheese shredded
- 1/4 cup cilantro chopped
- 1 lime juiced
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add corn, red bell pepper, onion, and jalapeño to skillet and sauté for 5 minutes until softened.
- Stir in cumin, smoked paprika, salt, and black pepper.
- Remove from heat and let cool slightly.
- In a mixing bowl, combine cream cheese and sour cream until smooth.
- Fold in sautéed vegetables and Monterey Jack cheese.
- Transfer mixture back to the skillet and cook over low heat until cheese is fully melted.
- Sprinkle cilantro and lime juice over the top before serving.
- Allow dip to rest for 5 minutes before serving.
Notes
To enhance the flavors, consider roasting the corn on a grill before adding it to the dip for a smoky taste. Adjust the level of heat by adding more or less jalapeño according to your preference. This dip pairs well with tortilla chips or warm pita bread. If you prefer a smoother consistency, blend the mixture before the final cooking step.
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