A creamy sweet corn queso with smoky grilled corn and jalapeño pepper. This dip is so good with tortilla chips!
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.
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!
🔪 How to make this recipe
Step 1: Grill the corn and pepper
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
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
Transfer the dip to a serving bowl and set it out with tortilla chips!
The recipe for this additive dip is below! Here are a few more appetizers that you will totally, totally love:
>> 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.
Grilled Corn and Jalapeño Queso Dip
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.
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