Corn & Creamy Queso Dip

This seriously cheesy 
Tex-Mex-style dip is perfect served warm with tortilla chips or fresh vegetables 
for dipping.

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Gibson & Smith
Prep Time
15 min
Cook Time
25 min
40 min


  • 1 ear corn, husk removed
  • 1 Anaheim pepper
  • 2 oz Monterey Jack cheese, shredded
  • 2 oz mozzarella cheese, 
  • 1 tbsp potato starch
  • 1 tsp olive oil
  • 4 green onions, thinly sliced
  • 1 tsp each smoked paprika and ground cumin
  • 1/8 tsp ground cayenne pepper
  • 1 cup low-sodium chicken broth
  • 2 tbsp chopped fresh parsley or cilantro leaves, optional
  • 1 tbsp chopped red onion, optional


  1. Preheat broiler to high. Bring a large pot of water to a boil; add corn and cook until tender, 5 minutes. Drain and place on a baking sheet. Add pepper to sheet and place under broiler. Cook, turning frequently, until pepper and corn have charred slightly, about 5 minutes.
  2. Immediately place pepper in a heat-proof bowl and cover with plastic wrap. Set corn aside for about 10 minutes, then use a sharp knife to remove kernels from cob. Slide skin from pepper, seed and chop finely.
  3. In a small bowl, combine cheeses and potato starch. Set aside.
  4. In a medium saucepan on medium-high, heat oil. Add green onions and cook, stirring frequently until softened about 1 minute. Add corn, roasted pepper, paprika, cumin and cayenne and cook, stirring constantly, 30 seconds. Add broth and bring to a boil. Reduce heat to low and add cheese mixture, stirring constantly until cheese melts, about 30 seconds. Transfer to a heat-proof serving bowl and top with parsley and red onion (if using).

Nutrition Information

  • Serving Size 1/4 cup
  • Calories 81
  • Carbohydrate Content 6 g
  • Cholesterol Content 12 mg
  • Fat Content 5 g
  • Fiber Content 1 g
  • Protein Content 5 g
  • Saturated Fat Content 2.5 g
  • Sodium Content 100 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g