Green Chili and Corn Queso Dip

Summer corn is the reason this green chili and corn queso dip exists, and once you make it you’ll understand why I look forward to corn season just a little bit more knowing this recipe is waiting. The sweetness of fresh corn off the cob pairs perfectly with the creamy Drippy Dip Blanco Cheese Sauce, and a squeeze of lime juice at exactly the right moment ties everything together in a way that will make your taste buds sing!

This is a 20-minute dip that feels like it took much longer. It’s warm, scoopable, layered with flavor from green chilies and a little kick from jalapeño and chipotle, then finished with a bright garnish of cotija, red cabbage, and cilantro which provides some lovely texture as well. It belongs at every cookout, game day spread, or “I need something really good tonight” moment.

The Secrets That Makes This Green Chili and Corn Queso Dip Special

One of my favorite tricks in this recipe is deglazing the pan with lime juice after the corn develops some gorgeous golden color. All those delicious caramelized bits stuck to the bottom of the pan loosen up and fold right into the dip, adding brightness and depth that you just can’t get any other way. Don’t skip this step. It’s the detail that takes this from a good dip to a great one.

The second is the new Drippy Dip Blanco Cheese Dip – a new “real food” forward cheese dip that is real cheese and has no artificial flavors, dyes or preservatives and is seed oil free. After years and years of trying to get my body to enjoy dairy free versions of cheese, I’ve found that they were actually not very agreeable for my gut. Most are flavored with nutritional yeast and that ingredient creates a lot of chaos for my stomach, so reintroducing cheese the last few years has been so enjoyable.

How to Make Green Chili and Corn Queso Dip

This comes together in one pan from start to finish, which means minimal cleanup and maximum flavor. A cast iron skillet is my preference here, but any sauté pan will work. This dish will be a crowd pleaser, so if you’re hosting a larger group you’ll want a larger pan, an abundance of awesome corn chips so you can and double the recipe!

Green Chili and Corn Queso Dip: The Creamy Summer Appetizer Everyone Will Ask For

Recipe by MichelleCourse: AppetizersCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

12

minutes

Cooking time

12

minutes

Ingredients

• queso dip

• 1 – 2 Tbsp Avocado Oil

• 1 1/2 cups Corn, 1-2 small ears of corn, husks and silk removed, kernels cut from the cob, can sub frozen if needed

• 1/4 cup Vidalia Onion, or onion of choice

• 2 – 3 whole Limes, Juiced, you’ll need about 3 tbsp total

• 1/4 cup Green Chilies, canned variety

• 2 – 3 Tbsp Green Onion (Scallion), finely chopped

• 1 whole Roma Tomato, seeded (flesh only) and diced

• 1 whole Jalapeño Pepper, seeded and deveined, finely diced, optional

• 1 tsp Sumac, ground, optional

• 1/4 tsp Chipotle Powder, optional

• 1/4 tsp Citrus Chili Salt – am.Niccoli, can sub standard salt as needed

• 8 oz Blanco Cheese Dip – Drippy Dip

• optional garnish

• 1 Tbsp Cilantro, roughly chopped

• 1 Tbsp Red Cabbage, finely diced

• 1 Tbsp Vidalia Onion, finely diced

• 1 – 2 Tbsp Cotija Cheese, crumbled

Directions

• Add avocado oil to a cast iron (or sauté pan of choice) and heat over medium heat until glistening. Add corn and toss to coat, stirring occasionally. After the corn starts to sizzle, toss in the onions and stir. You’re going to sauté this till those corn kernels have some golden edges and the onions are soft and a bit golden as well.
• Once corn and onion are sautéed to your liking, add the lime juice to deglaze the pan and pick up the crispy bits on the bottom of the pan, stirring to help loosen them up.
• Toss in the green chilies, green onions, tomatoes and jalapeños – stir to fully combine, then sprinkle in the sumac, chipotle chili powder (if using) and chili salt, stirring again to ensure everything is well combined.
• Reduce heat to medium low, then spoon in the Blanco Cheese Sauce and stir to combine and allow to the mixture to warm til the cheese sauce is fully warm and bubbly. You can serve this right from the pan or spoon into a serving dish from here, your choice.
• If using the garnish, combine the cabbage, onions and cilantro together sprinkle up on top, then add cotija cheese and serve with your favorite corn chips.

Tips for the Best Results

• Fresh corn is everything in summer. When corn is in season, cut it fresh right off the cob. The sweetness and texture are in a completely different league than frozen. Off-season, frozen corn is a solid swap.
• Don’t rush the char. Let the corn develop real golden color before adding the onion. That caramelization is where a significant amount of the flavor comes from, and it’s worth the extra few minutes.
• Customize the heat level. The jalapeño and chipotle powder are both optional. Leave both out for a milder dip, or add both for a nice kick. The citrus chili salt also adds a subtle heat, so adjust to taste.
• Serve it warm. This dip is at its best straight from the pan. If it thickens up as it sits, stir in a small splash of lime juice or water over low heat to loosen it back up.
• Dry frozen corn before using. If subbing frozen corn, pat it dry with a paper towel first so it sears instead of steaming in the pan.

Ways to Serve This Green Chili and Corn Queso Dip

Corn chips are the obvious answer and with so many fun varieties, a big bowl of different colors and flavors is a must. Beyond that, this dip is surprisingly versatile. Serve it over grilled chicken, tuck it inside tacos, use it as a nacho topping, or serve it alongside a platter of grilled vegetables. Once it’s made, it can go in a lot of delicious directions.

It also pairs beautifully with my Crispy Cheese-Crusted Quesadillas for a full spread that will make people very happy.

Frequently Asked Questions

Can I make this dip ahead of time?

Yes! You can cook the corn and onion mixture ahead and refrigerate it. Then when it’s party time, reheat everything in the pan and stir in the Blanco Cheese Dip and the other ingredients. The whole thing comes together in just a few minutes from that point, making it great for entertaining.

Can I use frozen corn?

Absolutely. Frozen corn is a perfectly solid substitute, especially outside of summer. The key is to pat the kernels dry before adding them to the pan so they sear properly and pick up some color instead of steaming. Also note, that Trader Joe’s carries a fired roasted frozen corn that you could use in a pinch, essentially skipping the sautéing of the corn and onions. A quick tip to keep in mind.

What is sumac and do I need it?

Sumac is a tangy, citrusy spice popular in Middle Eastern cooking. It adds a subtle brightness and complexity to this dip that I genuinely love, but it’s completely optional. I planted a sumac tree in my backyard so that I can harvest the berries and have ground sumac right from my own garden. If you can’t find it, you can of course leave it out, but it’s worth trying out!

What’s the best chip to serve with this?

A sturdy corn chip that can handle a generous scoop is ideal here. Thicker restaurant-style chips hold up the best against all the corn and cheese. Tortilla chips, Fritos scoops, or even plantain chips all work well.

More Recipes You’ll Love

If this dip is your kind of food, check out my Crispy Cheese-Crusted Quesadillas, Mexican Street Corn (Elote) Salad, and Chili con Queso (dairy-free version) for more recipes that live in this same delicious flavor territory.