Flavorful green chiles and sweet corn are the best flavor pairing in this rich and cheesy green chile queso!
We don’t do boring dips around here and this queso is exhibit A so enter, sweet corn and green chiles hanging out in all the rich and cheesy goodness you know and love about queso.
And the fact that we’re pulling this queso off in only 15 minutes with the most BASIC ingredients is call for queso to be on the menu at all times.
Your chips aren’t ready for this goodness, they just aren’t.
This Queso features…
- A rich and cheesy texture with two kinds of cheese
- Flavorful green chiles and sweet corn
- Minutes to make and incredible with chips alongside any Mexican meal
Making the Queso
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- All-purpose flour
- 2% or skim milk
- Heavy whipping cream
- Monterey jack cheese
- Cheddar cheese
- Green chiles
- Sweet corn
- Cayenne pepper
Tips for Perfect Queso
- Make a roux – a roux is equal parts butter and flour and it is the base to your sauce that’s made by whisking constantly over medium heat until a light golden brown.
- Slowly drizzle in milk + cream – use a whisk to evenly incorporate the liquids into the roux to avoid lumps from forming.
- Cook sauce over medium heat – once the milk and cream have been added, cook the sauce over medium heat and stir often to avoid burning. The sauce is done when it’s bubbly and can coat the back of a spoon.
- Fold in cheeses off-heat – this will prevent the cheese from burning so add cheeses off-heat and stir until melted.
- Heat sweet corn if using frozen – thaw the sweet corn in the microwave if using frozen or drain if using canned then add to queso.
Try these ideas for a different twist on this queso.
- Make it spicy – this queso is pretty mild but you can bump up the heat with a spicier pepper such as serrano or habanero. We recommend sautéing the pepper to get it softened before adding to queso.
- Try different cheeses – try a sharp cheddar, gouda, or colby for a different cheesy twist.
- Add different toppings – try garnishing queso with diced avocado, sauteed sweet pepper or jalapeno, or cotija cheese.
Queso is a very multi-purpose sauce that’s traditionally served as an appetizer with chips, but it’s also incredible spooned over a burrito bowl, nachos, tacos, enchiladas, or as a dipping sauce for quesadillas.
The sweet corn paired with the flavorful green chiles and all the cheese action in this queso is the absolute best combo! It’s almost embarrassing how fast my husband and I go through a batch of this queso in one sitting.
And let’s be honest, the chips are just a vehicle to this cheesy queso goodness so you’d better be loading them up good with this gold!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More hot and cheesy apps to try next!
- Cheese-Stuffed Pretzel Bites
- Pimento White Cheddar Stuffed Mushrooms
- Spinach Artichoke Dip with Caramelized Onions
Sweet Corn Green Chile Queso
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- 2 tablespoons unsalted butter
- 2 medium cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1-1/4 cups 2% or skim milk
- 2 tablespoons heavy whipping cream
- 3/4 cup shredded Monterey jack cheese
- 3/4 cup shredded mild cheddar cheese
- 1 can (4 oz) diced green chiles, drained
- 3/4 cup sweet corn kernels
- 1/4 teaspoon ground cayenne pepper
- Salt and pepper to taste
- Fresh cilantro, diced tomatoes, and chips for serving
- In a medium saucepan over medium heat, melt butter. Whisk in garlic and flour and let cook 2-3 minutes until golden brown. Slowly drizzle in milk and cream, whisking constantly until smooth and incorporated.
- Cook sauce over medium heat, stirring occasionally until queso is bubbly and thickened. Remove from heat and add cheeses, green chiles, sweet corn, and cayenne pepper, stirring until cheese is melted.
- Season queso with salt and pepper to taste and serve warm with fresh cilantro and diced tomatoes on top with chips for dipping. Enjoy!
This post was updated with new recipe adjustments and photos on 2/1/24.