Queso Verde Corn Dip Recipe
Introduction
This Queso Verde Corn Dip is a creamy, cheesy delight with a fresh, zesty kick from salsa verde. It’s perfect for gatherings or a tasty snack, combining sweet corn, peppers, and melted cheese for a crowd-pleasing appetizer.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 ½ cups fresh corn, cut from 4 ears
- 1 diced red bell pepper
- 2 minced garlic cloves
- 1 cup salsa verde
- 1 (8-ounce) package cream cheese, cubed
- ⅓ cup real mayonnaise
- ½ cup sour cream
- 1 teaspoon ground cumin
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese, divided
- 1 ½ cups cheddar cheese, divided
- Hot sauce to taste
- Tortilla chips
- Fresh cilantro for garnish
- Diced tomatoes for garnish
Instructions
- Step 1: Heat the olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the chopped onions and cook for 3 minutes until they soften.
- Step 2: Add the fresh corn, diced red bell pepper, and minced garlic to the skillet. Sauté for 1 more minute until fragrant.
- Step 3: Stir in the salsa verde, cream cheese cubes, sour cream, mayonnaise, ground cumin, smoked paprika, salt, and pepper. Mix in 3/4 cup Monterey Jack cheese and 1 1/4 cups cheddar cheese evenly.
- Step 4: Spread the mixture into an even layer in the skillet. Sprinkle the remaining Monterey Jack and cheddar cheeses evenly on top.
- Step 5: Bake at 350°F (175°C) for 20-25 minutes until the dip is bubbly. Then broil for 1-2 minutes until the cheese is golden brown.
- Step 6: You can transfer the dip to a slow cooker to keep warm for up to 2 hours or serve immediately. Garnish with fresh cilantro and diced tomatoes if desired.
- Step 7: Serve warm with tortilla chips for dipping.
Tips & Variations
- Use frozen corn if fresh is not available; just thaw and drain it well before using.
- Add a dash of hot sauce or chopped jalapeños for extra heat.
- For a smoky flavor, try using smoked cheddar or add a pinch more smoked paprika.
- Serve with homemade tortilla chips or crunchy veggie sticks for a lighter option.
Storage
Store leftover queso verde corn dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, stirring occasionally for even heating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the dip mixture up to a day in advance and refrigerate it before baking. Just add extra baking time if baking straight from the fridge.
What if I don’t have an ovenproof skillet?
If you don’t have an ovenproof skillet, sauté the ingredients in a regular pan, then transfer the mixture to a baking dish before adding the cheese and baking.
Print
Queso Verde Corn Dip Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Queso Verde Corn Dip is a creamy, cheesy appetizer combining sweet fresh corn, flavorful salsa verde, and a blend of Monterey Jack and cheddar cheeses. This warm, baked dip, enhanced with cumin and smoked paprika, is perfect for serving with crispy tortilla chips at parties or gatherings.
Ingredients
Vegetables and Aromatics
- 1 small onion, chopped
- 3 ½ cups fresh corn cut from 4 ears
- 1 diced red bell pepper
- 2 minced garlic cloves
- Fresh cilantro, for garnish
- Diced tomatoes, for garnish
Dairy and Cheese
- 1 (8-ounce) package cream cheese, cubed
- ⅓ cup real mayonnaise
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese, divided
- 1 ½ cups shredded cheddar cheese, divided
Pantry and Spices
- 1 tablespoon olive oil
- 1 cup salsa verde
- 1 teaspoon ground cumin
- ¼ teaspoon smoked paprika
- Salt and pepper, to taste
- Hot sauce, to taste
For Serving
- Tortilla chips
Instructions
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the chopped onions and cook for about 3 minutes until translucent. Then, add the fresh corn, diced red bell pepper, and minced garlic; sauté together for one more minute to combine flavors.
- Combine Ingredients: Stir in the salsa verde, cubed cream cheese, sour cream, mayonnaise, ground cumin, smoked paprika, salt, and pepper to taste. Mix in ¾ cup of Monterey Jack cheese and 1 ¼ cups of cheddar cheese thoroughly, spreading the mixture evenly in the skillet. Top with the remaining Monterey Jack and cheddar cheeses.
- Bake the Dip: Preheat your oven to 350°F (175°C). Bake the dip in the skillet for 20 to 25 minutes or until it becomes bubbly and heated through. To achieve a golden cheese crust, broil the dip for an additional 1 to 2 minutes, watching carefully to prevent burning.
- Optional Keep Warm: If desired, transfer the dip to a slow cooker to keep it warm for up to 2 hours before serving.
- Garnish: Just before serving, garnish the dip with fresh cilantro and diced tomatoes for a fresh, vibrant touch.
- Serve: Serve the queso verde corn dip warm with crispy tortilla chips for dipping.
Notes
- For extra heat, add your preferred amount of hot sauce to the mixture before baking.
- Using fresh corn adds sweetness and texture, but frozen corn can be a substitute if fresh is unavailable.
- If you don’t have an ovenproof skillet, you can sauté the vegetables in a skillet and then transfer the mixture to a baking dish before adding cheeses and baking.
- The dip can be prepared ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Keywords: Queso Verde, Corn Dip, Salsa Verde Dip, Mexican Appetizer, Baked Cheese Dip, Party Dip
