Jalapeno Corn Queso Dip Recipe

Prepare jalapeños

Wash jalapeños. Slice 1 jalapeño into thin rounds for garnish and set aside. For the remaining 2 jalapeños, remove stems and seeds if you want milder heat (leave seeds for more heat); finely dice and set aside.

If using fresh corn, cut kernels from 2 small ears (about 1 cup). If frozen, thaw and drain. Finely dice the yellow onion and mince the garlic. Shred the cheddar cheese and soften the cream cheese to room temperature.

Sauté onion

Heat a medium nonstick skillet over medium heat and add 1 tsp olive oil. Add diced onion and a pinch of salt; sauté 2–3 minutes until translucent.

Add minced garlic and diced jalapeños to the skillet and cook 30–45 seconds until fragrant. Add the corn kernels and cook 2–3 minutes until corn is warmed and lightly blistered. Remove from heat and stir in lime juice and chopped cilantro. Transfer the mixture to a small bowl and keep warm.

Make roux

In a medium saucepan over medium-low heat, melt 2 tbs butter. Whisk in 2 tbs flour and cook 1–2 minutes, whisking constantly, to form a blonde roux—do not let it brown.

Gradually whisk in 1.5 cups whole milk and 0.5 cup half-and-half, smoothing any lumps. Continue whisking and bring mixture to a gentle simmer; cook 3–4 minutes until slightly thickened.

Finish cheese sauce

Reduce heat to low. Whisk in softened 2 oz cream cheese until fully melted and incorporated. Add 3 cups shredded sharp cheddar a handful at a time, stirring until melted and smooth between additions. Keep the sauce on low—do not boil once cheese is added.

Season queso with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin. Taste and adjust seasoning if needed. If sauce is too thick, thin with up to 2 tbs additional milk.

Fold in vegetables

Stir the warm jalapeño-corn mixture into the queso until evenly distributed. Reserve a few jalapeño slices for garnish.

Garnish

Transfer the queso dip to a serving bowl or small cast-iron skillet. Sprinkle reserved jalapeño slices and 1/4 tsp smoked paprika over the top. Garnish with a few cilantro leaves.

Serve immediately with 6 cups of tortilla chips for dipping. If you need to keep the dip warm for serving, place the bowl over a very low heat or use a small warming tray; stir occasionally to maintain consistency.