Mexican Corn Queso Dip
Mexican Corn Queso Dip Recipe with creamy cheese, roasted corn, and bold seasoning.
Ingredients
- 3 cups corn kernels fresh, canned, or frozen
- 16 oz Velveeta cheese cubed
- 4 oz cream cheese softened
- ½ cup milk
- 2 tbsp butter
- 2 cloves garlic minced
- ½ tsp salt
- ½ tsp black pepper
- 1 jalapeño chopped
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 tbsp lime juice
- 2 tbsp chopped cilantro
Instructions
- Melt butter in a skillet over medium heat.
- Add corn and cook for 5–7 minutes until slightly roasted.
- Add garlic and jalapeño, cooking for 1 minute.
- In a saucepan, combine Velveeta, cream cheese, and milk.
- Heat over medium-low, stirring until smooth and melted.
- Add cooked corn mixture to the cheese sauce.
- Stir in chili powder, paprika, salt, and pepper.
- Mix until fully combined and heated through.
- Remove from heat and add lime juice and cilantro.
- Serve warm with chips.
Notes
Cook cheese on low heat for smooth texture.
Add milk when reheating to maintain consistency.
Adjust spice level based on preference.
Add milk when reheating to maintain consistency.
Adjust spice level based on preference.