Corn Queso Dip
Equipment
- 1 Medium Skillet
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon or spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 mixing bowl (optional, for toppings)
- 1 serving bowl
Ingredients
- 1 tablespoon olive oil
- 1 cup sweet corn kernels fresh or frozen
- 1 small jalapeño pepper finely chopped
- 1/4 cup red onion finely diced
- 1 clove garlic minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3/4 cup whole milk
- 2 ounce cream cheese softened and cubed
- 2 tablespoon chopped cilantro fresh
- 1 tablespoon lime juice fresh
- 1 small tomato seeded and diced optional topping
- 1/4 cup sour cream optional topping
- 1 bag tortilla chips for serving
Instructions
- Heat the olive oil in a medium skillet over medium heat.
- Add the corn, jalapeño, and red onion to the skillet and sauté for 3 to 4 minutes until softened and lightly browned.
- Stir in the garlic, cumin, smoked paprika, chili powder, salt, and black pepper, and cook for 30 seconds until fragrant.
- Reduce the heat to low and pour in the milk, stirring to combine with the vegetables and spices.
- Add the cream cheese cubes and stir constantly until the cream cheese is fully melted and smooth.
- Gradually add the shredded cheddar and Monterey Jack cheeses by small handfuls, stirring continuously until all the cheese is melted and the mixture is smooth and creamy.
- Stir in the lime juice and half of the chopped cilantro, adjusting salt and pepper to taste.
- Remove the skillet from the heat and let the queso rest for 5 minutes to thicken slightly.
- Transfer the corn queso dip to a serving bowl and garnish with remaining cilantro, diced tomato, and sour cream if using.
- Serve warm with tortilla chips for dipping.
Notes
For best results, grate cheese from blocks instead of using pre-shredded, which can contain anti-caking agents that make queso grainy; keep the heat on low once the dairy is added to prevent the cheese from seizing or becoming oily; if the dip gets too thick, whisk in a tablespoon of warm milk at a time until it reaches your desired consistency; for extra flavor, lightly char the corn in a dry skillet or under the broiler before adding; adjust the heat level by removing jalapeño seeds and membranes or adding a pinch of cayenne; and keep the dip warm at the table using a small slow cooker or warming dish to maintain its smooth, dippable texture.
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