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Dip and spread

Spicy Corn Queso Dip

This Tex-Mex appetizer gets a summer twist with the addition of summer corn. To tame the flame, use less hot sauce and swap out pepper Jack for Monterey Jack cheese.

Serves 10
Ready in 15 mins
Prep time 11 mins
Cooking time 4 mins
129 calories per serving


> 2 ears of fresh corn
> 6 oz American cheese, cut up
> 1 (4 oz) can diced green chillies, undrained
> 1 medium tomato, finely chopped
> 1/2 tsp chili powder
> 4 dashes hot sauce
> 2 tbsp low-fat milk
> 4 oz pepper Jack cheese, coarsely grated
> Tortilla chips, to serve


Cut kernels from the corn cobs into a medium microwave-safe bowl. To bowl, add the American cheese, green chilies, tomato, and chili powder. Cover bowl with vented plastic. Microwave 2–3 min., until cheese is mostly melted, stirring halfway through.
Into bowl, stir the hot sauce, milk, and pepper Jack cheese. Microwave another 1 min., until cheeses are melted. Stir to combine. Serve immediately with the tortilla chips.


Keep the queso melty and warm by serving it in a mini slow cooker.

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