Hot Corn Queso Dip / Katie Workman / themom100.com / Photo by Luci Beni
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Hot Corn Queso Dip

I usually like to cook and eat pretty healthily, but sometimes I like to just roll around in cream and butter and cheese. This is a dip for that moment.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer
Cuisine: American, Mexican, southwestern
Servings: 8 Servings
Calories: 195kcal
Author: Katie Workman

Equipment

Ingredients

  • 2 cups fresh or frozen and thawed corn kernels
  • 1 cup half and half or whole milk or a combo
  • 2 to 3 teaspoons pureed chipotle in adobo
  • 1 tablespoon canola vegetable or olive oil
  • 4 scallions white and light green parts, thinly sliced
  • 2 cups (½ pound) shredded Monterey Jack
  • Julienned radishes sliced scallions, and/or chopped pickled jalapenos to sprinkle on top (optional)
  • Tortilla chips or pita chips to serve

Instructions

  • In a food processor or a blender, pulse the corn with the milk and chipotle puree until it becomes a coarse puree.
  • Preheat the broiler.  Heat a heavy medium-sized skillet, preferably cast iron, over medium high heat.  Add the oil, then add the scallions and stir for about 3 minutes, until they become tender. Add the corn puree, and the cheese and stir frequently until everything is blended and the cheese is melted, about 4 minutes.  Transfer the pan to the broiler for about 1 minute until the top is nicely browned.  Let it sit for a couple of minutes to thicken up a bit.
  • Sprinkle on the radishes and jalapenos, as desired and serve in the skillet, warning everyone to mind the hot pan.  Serve with the tortilla chips.

Nutrition

Calories: 195kcal | Carbohydrates: 9g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 257mg | Potassium: 135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 465IU | Vitamin C: 2mg | Calcium: 248mg | Iron: 1mg