Queso Verde Corn Dip Recipe

Introduction

This Queso Verde Corn Dip is a creamy, cheesy delight bursting with fresh corn, tangy salsa verde, and a medley of spices. Perfect for game days or casual gatherings, it’s sure to become your new favorite party appetizer.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 ½ cups fresh corn, cut from 4 ears
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 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, for serving
• Fresh cilantro, for garnish
• Diced tomatoes, for garnish

Instructions

1. Step 1: Heat olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the chopped onion and cook for 3 minutes until softened.
2. Step 2: Add the fresh corn, diced red bell pepper, and minced garlic to the skillet. Sauté for an additional 1 minute, stirring frequently.
3. Step 3: Stir in salsa verde, cream cheese, sour cream, mayonnaise, ground cumin, smoked paprika, salt, and pepper. Mix well until cream cheese begins to melt.
4. Step 4: Fold in ¾ cup Monterey Jack cheese and 1 ¼ cups cheddar cheese evenly into the mixture. Spread the dip in an even layer in the skillet.
5. Step 5: Sprinkle the remaining Monterey Jack and cheddar cheese over the top of the dip.
6. Step 6: Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes until bubbling.
7. Step 7: Switch to broil and cook for 1–2 minutes until the cheese is golden and slightly crispy. Watch carefully to avoid burning.
8. Step 8: Optionally transfer the dip to a slow cooker to keep warm for up to 2 hours, or serve immediately.
9. Step 9: Garnish with fresh cilantro and diced tomatoes. Serve hot with tortilla chips.

Tips & Variations

• For extra heat, add more hot sauce or include diced jalapeños in the sauté step.
• Use frozen corn if fresh isn’t available—just thaw and drain well before cooking.
• Swap Monterey Jack with pepper jack cheese for a spicier twist.
• To make ahead, prepare the dip through step 4, cover, and refrigerate. Bake just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through, or microwave in short intervals, stirring occasionally to heat evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of fresh?

Yes, canned corn works fine. Just drain it well to avoid extra moisture in the dip.

Is this dip gluten-free?

Yes, all the ingredients are naturally gluten-free. Just be sure to serve with gluten-free tortilla chips if needed.

Queso Verde Corn Dip Recipe

Print Recipe

★★★★★

4.7 from 97 reviews

Queso Verde Corn Dip is a creamy, cheesy appetizer featuring fresh corn, vibrant salsa verde, and a blend of Monterey Jack and cheddar cheeses. This baked dip combines sautéed veggies with a tangy, flavorful base, perfect for serving warm with tortilla chips. Garnished with fresh cilantro and diced tomatoes, it’s an irresistible party favorite.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: About 6–8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Vegetables

• 1 small onion, chopped
• 3 ½ cups fresh corn, cut from 4 ears
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• Fresh cilantro, for garnish
• Diced tomatoes, for garnish

Wet Ingredients & Sauces

• 1 tablespoon olive oil
• 1 cup salsa verde
• ⅓ cup real mayonnaise
• ½ cup sour cream
• Hot sauce, to taste

Dairy

• 1 (8-ounce) package cream cheese, cubed
• 1 cup shredded Monterey Jack cheese (divided)
• 1 ½ cups shredded cheddar cheese (divided)

Spices & Seasoning

• 1 teaspoon ground cumin
• ¼ teaspoon smoked paprika
• Salt and pepper, to taste

To Serve

• Tortilla chips

Instructions

1. Sauté Vegetables: Heat 1 tablespoon olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the chopped onion and cook for about 3 minutes until translucent. Add the fresh corn, diced red bell pepper, and minced garlic, then sauté for an additional 1 minute to meld the flavors.
2. Mix Dip Base: Stir in the salsa verde, cubed cream cheese, sour cream, real mayonnaise, ground cumin, smoked paprika, salt, and pepper. Add ¾ cup of shredded Monterey Jack cheese and 1 ¼ cups of shredded cheddar cheese to the mixture. Spread everything into an even layer in the skillet and evenly top with the remaining cheeses.
3. Bake Until Bubbly: Place the skillet in a preheated oven at 350°F (175°C). Bake the dip for 20 to 25 minutes or until the cheese is melted and bubbly. Then, broil the dip for 1 to 2 minutes until the cheese on top turns golden and slightly crispy.
4. Transfer and Keep Warm: Carefully remove the skillet from the oven. You can transfer the dip to a slow cooker to keep it warm for up to 2 hours or serve it immediately for the best texture and flavor.
5. Garnish and Serve: Garnish the hot dip with fresh cilantro leaves and diced tomatoes as desired. Add hot sauce to taste for an extra kick, and serve with crunchy tortilla chips for dipping.

Notes

• Use fresh corn for the best texture and flavor; canned corn can be used in a pinch but may result in a less vibrant taste.
• If you don’t have an ovenproof skillet, prepare the sautéed ingredients in a regular skillet and then transfer to a baking dish before adding the cheese and baking.
• Adjust the level of hot sauce according to your spice preference; you may also substitute with jalapeños for more heat.
• This dip can be prepared ahead of time up to the baking step; refrigerate and then bake when ready to serve.
• For a gluten-free option, ensure the tortilla chips you serve with are certified gluten-free.

Keywords: queso verde dip, corn dip, baked cheese dip, salsa verde recipe, party appetizer, Mexican dip, creamy corn dip, Monterey Jack, cheddar cheese dip