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    Home » Recipes » Appetizers

    Grilled Corn & Jalapeño Queso Dip

    By Nancy Mock August 5, 2020 Updated August 14, 2020 Leave a Comment

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    White queso dip with corn and cheese.

    A creamy sweet corn queso with smoky grilled corn and jalapeño pepper. This dip is so good with tortilla chips!

    Corn chips scattered around an oval bowl of queso.
    → Jump to Recipe

    Grilled corn tastes so good! The smoky flavor and rugged char marks on the kernels make grilled corn a welcome addition in salsas, relishes and salads, not to mention how delicious it is to eat right off the cob.

    This queso dip is a really yummy way to enjoy that flavor. It has a smoky flavor from the corn and also from grilled jalapeño, which adds heat to the dip.

    Queso cheese dip in a bowl with tortilla chips
    Grilled Corn & Jalapeno Queso Dip

    Why you'll love it

    Grilling your summer corn is a really good idea, because when it's hot and muggy outside any excuse to not boil water and to leave the stove turned off is a good thing. Grilling also adds a delicious smoky flavor to the dip.

    The queso base is made from Cheddar and Monterey Jack cheeses, full of flavor and they smoothly together.

    This is a great appetizer recipe to have on hand for summer gatherings or even just for your own family when you want a fun snack to eat while watching a movie. You can even think beyond chips and try some of this queso spooned over a burger or a grilled sausage!

    Fresh ear of corn with leaves pulled back to show corn.

    🔪 How to make this recipe

    Step 1: Grill the corn and pepper

    • Ears of corn with char marks on grill grates
    • Charred whole jalapeno on grill grates.

    Brush the corn and hot pepper with oil and grill them until the pepper is charred and the corn is cooked through.

    Step 2: Make the queso

    Cook the butter and flour together and then add milk. When it's heated through and thickened, stir in the shredded cheeses and spices until they're smooth.

    Step 3: Slice the corn and pepper

    Grilled corn and chopped pepper getting stirred into cheese sauce.

    Slice open the cooled pepper and remove the seeds. Chop it into small pieces and add them to the queso. Use a knife to slice the kernels off the corn cob and stir these into the queso, too.

    Step 4: Serve

    Pan of melting queso dip with corn.

    Transfer the dip to a serving bowl and set it out with tortilla chips!

    Tortilla chip dipping into a bowl of queso with corn.
    Grilled Corn & Jalapeno Queso

    The recipe for this additive dip is below! Here are a few more appetizers that you will totally, totally love:

    Haley's Easy 4 Ingredient Guacamole
    Though this is a simple guacamole comprised of only four ingredients, it has a bright and vibrant flavor thanks to plenty of lime juice and minced garlic.
    Take me there
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    Country Style Gravy Meatballs
    This is comfort food at its finest! Serve these savory Country Style Gravy Meatballs, made with sausage and a rich, seasoned gravy, as an app or make them into a meal.
    Take me there
    Gravy topped meatballs on a white plate
    Spicy BBQ Chex Mix Recipe
    A zesty blend of cereal, pretzels, and peanuts! Make this Spicy BBQ Chex Mix recipe for game night, movie night, Netflix bingeing, or any munchy time!
    Take me there
    Snack mix near cards and beer

    >> When you try this dip click below and leave a comment to tell me what you think! You can also rate the recipe by clicking on the stars.

    Oval bowl holding thick cheese and corn dip

    Grilled Corn and Jalapeño Queso Dip

    Nancy Mock
    A creamy sweet corn queso made from Jack and Cheddar cheeses with smoky grilled corn and jalapeño pepper. This dip is so good with tortilla chips!
    5 from 2 votes. Tap stars to vote
    Print it! Pin This Recipe
    Prep Time 30 mins
    Cook Time 35 mins
    Total Time 1 hr 5 mins
    Course Appetizer, Dip, Snack
    Servings 12 servings

    Ingredients
     
     

    • 4 ears sweet corn, husks and silk removed
    • 1 large jalapeño
    • 1 tablespoon extra virgin olive oil, or an olive oil cooking spray
    • ¼ cup butter, unsalted
    • ¼ cup all-purpose flour
    • 2 cups 2% milk
    • 8 ounces Monterey Jack cheese, shredded
    • 8 ounces sharp Cheddar cheese, shredded
    • ¼ cup sour cream
    • ½ teaspoon salt
    • ¼ teaspoon cayenne pepper

    Instructions
     

    Grill the corn and pepper:

    • Turn on a gas grill with the heat set at medium.
    • To get the corn and jalapeño ready, brush them on all sides with the olive oil (or spray them if you're using an olive oil spray.) Use tongs to place the ears of corn and the pepper directly on the grill grates.
    • Turn the corn and the pepper every few minutes to help them cook and char on all sides: the jalapeño will be done in 10 minutes or less, and the corn will be cooked through in about 15-20 minutes. Remove the corn and pepper from the heat and let them cool enough to handle.

    Make the cheese sauce:

    • Melt the butter in a medium saucepan over medium heat. Once it is melted and bubbling, stir in the flour. Stir the roux constantly for about 1 minute until it is thick and all of the flour is absorbed. Pour in the milk and stir to combine it with the roux. Increase the heat just a little and heat the milk, stirring it often to be sure it isn't coating the bottom, until it comes to a steady simmer. It should be thickening as well - remove the pan from the heat at this point.
    • Add all of the shredded Monterey Jack and shredded Cheddar. Stir the cheeses into the milk until they have completely melted into a smooth cheese sauce - or queso! Once the queso is smooth, stir in the sour cream, salt, and cayenne pepper. Hold the pan aside.
    • Slice open the grilled jalapeño and scoop out the seeds. Dice the pepper and add it to the queso.
    • Hold an ear of the grilled corn up on the flat end on a cutting board and use a sharp knife to slice off the kernels, slicing from the tip down to the bottom. Slice down all sides of the cob until all of the corn is removed. Repeat these steps with the other cobs.
    • Add the kernels to the queso and stir to evenly distribute the corn and jalapeño.
    • Transfer the queso to a bowl and serve it while it's warm with tortilla chips or fresh veggies. Makes about 4 cups of queso.

    Nutrition

    Serving: 1servingCalories: 256kcalCarbohydrates: 10gProtein: 12gFat: 19gSaturated Fat: 11gCholesterol: 52mgSodium: 376mgPotassium: 177mgFiber: 1gSugar: 4gVitamin A: 609IUVitamin C: 4mgCalcium: 331mgIron: 1mg
    Tried this recipe?Leave a comment, tell me what you think!

    More Appetizers

    • Snack mix near cards and beer
      Spicy BBQ Chex Mix Recipe
    • Square baking dish with baked egg casserole
      Cheesy Tomato Egg Strata Recipe
    • Gravy topped meatballs on a white plate
      Country Style Gravy Meatballs
    • Bowls of guacamole and chips
      Haley's Easy 4 Ingredient Guacamole

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