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Baked Queso Verde Corn Dip in a cast iron skillet topped with fresh tomatoes and herbs, served with tortilla chips.
Maryam

Queso Verde Corn Dip

Creamy, smoky queso loaded with charred corn and tangy salsa verde for the ultimate game day dip.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican-American, Tex-Mex
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Dip
  • 2 tbsp unsalted butter
  • 3 cups frozen corn kernels thawed and patted dry
  • 3 cloves garlic minced
  • 1 cup salsa verde mild or medium, store-bought or homemade
  • 8 oz cream cheese cubed, softened
  • 8 oz Monterey Jack cheese shredded, about 2 cups
  • 0.5 cup whole milk
  • 0.5 tsp ground cumin
  • 0.25 tsp chipotle powder optional, for heat
  • 0.5 tsp kosher salt plus more to taste
For Serving
  • 0.25 cup fresh cilantro chopped
  • 1 bag tortilla chips for serving

Equipment

  • Large Skillet or Cast Iron Pan
  • Wooden spoon or spatula

Method
 

Cook the Corn
  1. Melt butter in a large skillet over medium-high heat. Add corn and cook undisturbed for 3-4 minutes until it starts to char. Stir and continue cooking 3-4 minutes more until golden in spots. Add garlic and cook 30 seconds until fragrant.
Build the Queso
  1. Reduce heat to medium-low. Stir in salsa verde and cream cheese, stirring constantly until the cream cheese melts completely and the mixture is smooth, about 2-3 minutes.
  2. Add shredded Monterey Jack, milk, cumin, chipotle powder if using, and salt. Stir until the cheese is fully melted and the dip is creamy and pourable, 3-4 minutes. Do not let it boil or the cheese may seize.
Finish and Serve
  1. Taste and adjust salt as needed. Transfer to a serving bowl and top with fresh cilantro. Serve immediately with tortilla chips while warm.

Notes

For extra smoky depth, char the corn on a hot grill or under the broiler instead of in the skillet. The dip thickens as it cools - revive leftovers with a splash of milk warmed gently on the stove. Make it a meal by spooning over grilled chicken or roasted potatoes.