Easy Corn Queso Dip Recipe
Try this easy Corn Queso Dip Recipe, a deliciously addictive appetizer, perfect served with chips, or drizzled on tacos, or with any Mexican dish!
Friends, for an appetizer that everyone will love, try this decadent Grilled Corn and Goat Cheese Queso Dip, with fresh corn and goat cheese.
I love queso, and adding fresh corn takes it to a whole new level. Serve it on an Easy Taco Recipe Dinner Board or with this Taco Shredded Beef Recipe!
Easy Corn Queso Dip Recipe
The sweet corn kernels are bursting with fresh flavor, paired with goat cheese and sharp cheddar shreds.
How do you serve Corn Queso Dip?
You can serve this dip with tortilla chips (most popular), or you can drizzle some on tacos or enchiladas.
Better yet, serve it on an Epic Chips and Dips Board!
Ingredients for this recipe
- Fresh corn (blanched and grilled)
- Heavy cream
- Goat cheese
- Flour
- Chives and cilantro
- Sharp cheddar cheese
- Kosher salt and pepper
How to make Corn Queso Dip
This baked Corn Queso Dip involves minimal prep work (grilling the corn ahead of time is a time saving tip), for the maximum melty goodness of goat cheese, cheddar cheese, heavy cream, and more.
- You can blanch the corn ahead and grill it for a charred flavor (the best).
- Boil the corn (7 minutes) and cut off the cob. (Skip the grilling, but you won’t get the charred flavor.)
- You can use canned corn (drained), but it’s not quite as good.
The dip is velvety smooth, loaded with cheesy flavors–guaranteed to be devoured by all!
Outdoor summer dinner
Serve up summer with this Grilled Corn Queso Dip! You can also try this plain white queso dip recipe–so goood!
With the long days, breezy nights, and amazing sunsets, we’ve been enjoying our back deck every single night. Be still my heart.
We had weekend guests and ate every meal outdoors (perfect for social distancing), and enjoyed this Grilled Corn Queso Dip recipe for an appetizer.
Here’s how we take dinner down to our backyard!
Happy summer hosting, Friends!
Get the Recipe:
Easy Corn Queso Dip Recipe
Ingredients
- 6 ears of corn, blanched for 3 minutes and grilled
- 1 1/2 cups heavy cream
- 10.5 oz goat cheese
- 3 Tbsp all-purpose flour
- 1/4 c chives, finely chopped, plus more to garnish
- 1/4 c cilantro, finely chopped, plus more to garnish
- 1 c sharp cheddar shreds
- Kosher salt and freshly ground black pepper to taste
Instructions
- Heat the oven to 325°.
- Cut the kernels from the grilled or blanched cobs, setting 1/2 heaping cup of kernels aside. Transfer the remaining kernels to a blender or a food processor and purée with the cream, goat cheese, flour, and and herbs—remember to save some to garnish. Blend until smooth, and season with salt and pepper to taste.
- Scrape the dip into an 8-inch (or similar sized) baking dish and spread the remaining kernels, and top along with the cheddar cheese shreds.
- Bake until the dip is bubbly and browned on top, 1 hour. Garnish with chives and cilantro to serve.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
