Spicy Jalapeño Corn Queso Dip
This Spicy Jalapeño Corn Queso Dip is a silky smooth cheese sauce dip loaded with spicy jalapeños, fire roasted corn, spices, and two kinds of cheeses. It is made with fresh grated sharp cheddar and monterey jack for the perfect creamy texture and bold cheesy flavor (without cream cheese!). A great appetizer to share for any kind of gathering.
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Servings: 8 people
Ingredients
- 1 tablespoon unsalted butter
- 1 small yellow onion diced
- 2 jalapeños seeded and diced (⅓ cup)
- 1 ½ cups frozen fire roasted corn
- 4 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon corn starch
- 1 tablespoon water
- 1 ½ cups whole milk
- 8 oz shredded sharp cheddar cheese
- 4 oz shredded monterey jack cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- In a heavy-bottomed pot (cast iron is great!) melt the butter over medium heat. Once it's melted, add the chopped onion, jalapeño, and frozen corn. Sauté for 5-10 minutes until it's all softened up.
- To the same pot, add the garlic, cumin, cayenne, salt, and pepper. Sauté for about 2 minutes until fragrant.
- In a small bowl, add the corn starch and equal parts water. Mix until combined.
- Turn the pot down to medium and add the milk and corn starch slurry. Mix well to combine and bring to a very light simmer.
- Bring up to a very lightly simmer until the milk mixture thickens slightly - should take only a few minutes once it's at a light simmer. It's done when you can streak your finger through it on a spoon and it doesn't immediately run back together.
- Take the mixture off the heat and stir in the cheese in 3 increments until fully combined. Serve immediately.
Nutrition Estimate
Calories: 250kcal | Carbohydrates: 12g | Protein: 13g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 564mg | Potassium: 209mg | Fiber: 1g | Sugar: 5g | Vitamin A: 733IU | Vitamin C: 7mg | Calcium: 373mg | Iron: 1mg