Queso Corn Dip Recipes

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HOOSIER CORN QUESO DIP

Cheese fanatics rejoice! This baked game day dip involves minimal prep work for maximum melty goodness. Combine crumbled feta and sharp Cheddar cheese with mayo, sour cream, canned corn, and McCormick® White Chicken Chili Seasoning Mix. Bake for 20 minutes and serve with--what else? Corn chips!

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 30m

Yield 20

Number Of Ingredients 8



Hoosier Corn Queso Dip image

Steps:

  • Preheat oven to 350 degrees F.
  • Mix all ingredients, except cilantro, in a large bowl until well blended. Spoon into a lightly greased 1 1/2- to 2-quart baking dish.
  • Bake 20 minutes or until heated through. Sprinkle with cilantro. Serve with corn chips or tortilla chips.

Nutrition Facts : Calories 110.2 calories, Carbohydrate 5.6 g, Cholesterol 14.7 mg, Fat 8.8 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 3.4 g, Sodium 304.3 mg, Sugar 1.1 g

1 (15.25 ounce) can whole kernel corn, drained
1 cup shredded sharp Cheddar cheese
1 (4.5 ounce) can chopped green chiles, undrained
½ cup sour cream
½ cup mayonnaise
¼ cup crumbled feta cheese
1 package McCormick® White Chicken Chili Seasoning Mix
2 tablespoons chopped fresh cilantro

CHEESY CORN SKILLET DIP

Provided by Marcela Valladolid

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 7



Cheesy Corn Skillet Dip image

Steps:

  • Preheat a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes. Set aside to cool slightly, then remove the kernels.
  • Put a cast-iron skillet on the grill and heat. Drizzle with some olive oil and add the onions. Cook until translucent, about 5 minutes. Add the poblano slices and season with salt and pepper. Add the corn kernels to the skillet, then add the cheese and mix to combine. Continue to cook until the cheese is melted, about 5 minutes. Serve with tortilla chips and/or plantain chips for dipping.

3 ears corn, husked
Olive oil, for drizzling
1/2 onion, thinly sliced
3 poblanos, charred, stemmed, seeded and julienned (see Cook's Note)
Kosher salt and freshly ground black pepper
3 cups shredded Monterey Jack cheese
Tortilla chips and/or plantain chips, for serving

QUESO DIP

This crowd-pleasing cheese dip is ultra-simple to make and easy to upgrade with toppings. Try the fresh cilantro-jalapeno mixture suggested here, or get creative. For a meaty version, sprinkle the queso with your favorite sausage (cooked and crumbed), or chopped pepperoni.

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 8 to 10 servings (about 3 cups)

Number Of Ingredients 10



Queso Dip image

Steps:

  • Put the cilantro, onions and pickled jalapeno if using on a cutting board, and chop them into a rough mixture.
  • Melt the butter in a large saucepan over medium heat. Add the flour, and stir until it is absorbed. Pour in the beer and milk; whisk constantly until the mixture comes to a simmer and thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat, and stir in the Monterey Jack until completely melted and smooth.
  • Transfer the queso dip to a warmed serving dish, a fondue pot or a small slow cooker set to warm or low. Sprinkle the cilantro mixture on top, and sprinkle with a little chipotle powder if using. Serve with tortilla chips.

1/2 cup packed fresh cilantro leaves
1/2 small red onion, roughly chopped
2 tablespoons chopped pickled jalapeno, optional
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
One 12-ounce domestic lager beer, such as Budweiser
1/4 cup whole milk
4 cups shredded Monterey Jack cheese
Sprinkle of chipotle powder, optional
Tortilla chips, for serving

TEX-MEX QUESO CORN DIP

Very easy to make. Great for parties or tailgating. Serve chilled with corn chips or tortilla chips. Instead of mayo, this version uses cream cheese for that extra cheesy taste.

Provided by DZ_USA

Categories     Cheese

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 7



Tex-Mex Queso Corn Dip image

Steps:

  • 1. Let cream cheese come to room temperature.
  • 2. Combine cream cheese with sour cream and seasoning salt; mix well.
  • 3. Stir in remaining ingredients including 1 cup of the shredded cheese.
  • 4. Top with the remaining reserved 1/4 cup shredded cheese.

Nutrition Facts : Calories 240.8, Fat 22, SaturatedFat 13.9, Cholesterol 62.9, Sodium 502.8, Carbohydrate 3.9, Fiber 0.4, Sugar 1.1, Protein 7.7

1 1/4 cups cheddar cheese, grated
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1 teaspoon seasoning salt
1/4 medium red onions or 1 -2 green onion, diced
1 (11 ounce) can Green Giant Mexicorn, drained
1 (7 ounce) can mild diced green chilies, drained

QUESO CORN DIP

The recipe is from The Sweet Potato Queens Big-Ass Cookbook..........it's a great dip with pepperjack cheese, corn and olives. Great with corn chips or tortilla chips!

Provided by linguinelisa

Categories     Pork

Time 12m

Yield 8 serving(s)

Number Of Ingredients 6



Queso Corn Dip image

Steps:

  • Combine all ingredients except bacon. Microwave till it bubbles nicely. (I would check it about every 30 seconds and stir.).
  • Sprinkle with crumbled bacon. Serve with corn chips or tortilla chips.
  • (Cooking time does not include time to cook bacon.).

Nutrition Facts : Calories 290.1, Fat 18.8, SaturatedFat 6.1, Cholesterol 25.8, Sodium 985.5, Carbohydrate 25.9, Fiber 1, Sugar 1.9, Protein 8

2 (11 ounce) cans mexicorn, drained
2 (4 1/2 ounce) canned diced green chiles
1 (4 ounce) can sliced black olives, drained
1 cup mayonnaise
8 ounces pepperjack cheese, grated
cooked crisp bacon, crumbled

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