TL/DR – Corn Queso Dip. This dip is delicious cold, but even better baked! Fresh corn, tomatoes and jalapeño, queso quesadilla, lime juice, chives and spices are a great combination. –
In the summer, there are days when the idea of turning on the oven is less desirable than sitting in a sauna for 30 minutes. This dip is designed to be served cold or hot, depending on the weather. Ideally, use fresh corn cut off the cob and fresh summer tomatoes, though canned corn works, too. It’s just spicy enough without being overwhelming to picky eaters.
Start by whisking softened cream cheese with sour cream. Add chili powder, coriander, garlic powder, onion powder and salt.
Stir in fresh corn, quartered cherry tomatoes, minced jalapeños, minced chives, lime juice, and finely shredded queso quesadilla. If you can’t find queso quesadilla, try queso fresco, cotija or even a shredded quesadilla blend.
I think it’s best baked, but it is sure tasty when served cold. If you choose to bake it, do so at 375 F for 45 minutes, then let it sit for at least 30 minutes before digging in.
Serve it with chips, naan bread, crackers or even as a topping for avocado toast. For more easy dip recipes, try Artichoke Pinto Dip, Salsa Verde Baked Shrimp Dip, or Green Protein Dip.
Corn Queso Dip
This dip is delicious cold, but even better baked! Fresh corn, tomatoes and jalapeño, queso quesadilla, lime juice, chives and spices are a great combination.
Ingredients
- 4 oz softened cream cheese
- 1/2 c sour cream
- 1 1/2 t chili powder
- 1 t ground coriander
- 3/4 t kosher salt
- 1/2 t garlic powder
- 1/2 t onion powder
- 2 c corn kernels, fresh off the cob is recommended, canned is OK
- 2 c quartered cherry tomatoes
- 2 jalapeño peppers, minced
- 3 T fresh chives, minced
- Juice of 2 limes
- 2 c queso quesadilla, finely shredded
Directions
- Step 1 Preheat an oven to 375 F, if hot dip is desired.
- Step 2 Whisk together the cream cheese and sour cream until the lumps are very small.
- Step 3 Add the chili powder, coriander,
- Step 4 salt, garlic powder and onion powder and stir well.
- Step 5 Add the corn, tomatoes, jalapeño, chives, lime juice and cheese and stir until the dip is well mixed.
- Step 6 At this point, refrigerate for an hour, then serve, OR bake at 375 for 45 minutes and then allow to cool for at least 30 minutes before serving.
