Fire Roasted Corn Queso Dip
This creamy, velvety smooth queso dip is loaded with fire roasted corn and green chile - guaranteed to be devoured by all!
Servings 4 -6
Ingredients
- 1 tbsp unsalted butter
- 1 small shallots diced
- 1 tbsp chipotle chiles in adobo sauce minced
- 4 oz can diced green chiles drained
- 1 cup fire roasted corn kernels
- 1 tbsp cornstarch
- 1 1/2 cup milk
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 4 oz cream cheese cut into cubes and softened
- 10 oz Heluva Good sharp cheddar cheese shredded
- Salt and pepper to taste
- Diced tomatoes or pico de gallo and tortilla chips for serving
Instructions
- In a large skillet or saucepan over medium heat, melt butter and saute shallots until soft and fragrant. Add the chiles and corn kernels, and saute for 2 minutes.
- Stir in corn starch until well blended.
- Whisk in milk, garlic powder, cumin, and cream cheese and bring to a low simmer, stirring occasionally, until the mixture becomes smooth.
- Add shredded cheese gradually and continue to stir until smooth and creamy.
- Season with salt and pepper to taste. Serve warm with tortilla chips.
Notes
To make this dip ahead of time, place a piece of plastic wrap directly on top of the dip to prevent a skin from forming and refrigerate for up to 3 days. Reheat in microwave or small saucepan, adding milk or water as needed to adjust consistency.
