Queso Street Corn Dip
Queso Street Corn Dip is a baked Tex-Mex appetizer combining drained corn, cream cheese, queso, and roasted green chiles for a cheesy, zesty crowd-pleaser finished with Tajín seasoning.
Queso Street Corn Dip is a baked Tex-Mex appetizer combining drained corn, cream cheese, queso, and roasted green chiles for a cheesy, zesty crowd-pleaser finished with Tajín seasoning.
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In a large skillet over low heat, combine the cream cheese, drained corn, and diced green chiles.
Stir continuously until the cream cheese is fully melted and combined with the corn.
Add the queso dip, mayonnaise, and sour cream to the skillet.
Continue stirring over low heat until all ingredients are well combined and the mixture is smooth.
Turn off the heat and stir in the chopped cilantro and Tajín seasoning to taste.
Transfer the dip mixture to an oven-safe baking dish.
Top evenly with the shredded pepper jack cheese and sprinkle with a little more Tajín seasoning.
Bake at 350°F (175°C) for 10-15 minutes, or until hot and bubbly.
Remove from the oven and garnish with additional fresh cilantro and chopped chives before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F oven or microwave until warm, stirring occasionally.
baking dish (8×8 or 9×9 inch) · mixing bowl
Yes. Assemble the dip in a baking dish up to 24 hours ahead, cover, and refrigerate. Bake just before serving, adding 5–10 minutes to the bake time if starting cold.
Use a jarred or canned queso dip (such as Tostitos or Fritos brand). Avoid queso fresco, which won't melt smoothly into the mixture.
Yes. Thaw and drain frozen corn thoroughly to avoid excess moisture in the dip.
Bake until the mixture is bubbly around the edges and heated through, about 20–25 minutes at 350°F. The top should be warm and beginning to brown slightly.
No. This recipe relies on cream cheese, queso, sour cream, and pepper jack cheese, all dairy products. Dairy-free substitutes would significantly alter the texture and flavor.
