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Creamy Hatch Green Chili Queso Dip with Roasted Corn

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A creamy, smoky, and spicy queso dip featuring Monterey Jack and sharp cheddar cheeses, roasted corn, and Hatch green chilies. Perfect for parties, game days, or late-night cravings.

Ingredients

Scale
  • 8 oz Monterey Jack cheese, shredded
  • 4 oz sharp cheddar cheese, shredded
  • 1 can (4 oz) Hatch green chilies, diced
  • 1 cup roasted corn kernels (fresh or frozen)
  • 1 cup whole milk (or half-and-half for extra creaminess)
  • 2 tbsp unsalted butter
  • 1 tbsp all-purpose flour (or cornstarch for gluten-free)
  • 1 small garlic clove, minced (optional)
  • 1/2 tsp ground cumin
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh cilantro, chopped (optional, for garnish)
  • Jalapeño slices (optional, for extra heat)

Instructions

  1. Roast the corn: If using fresh corn, shuck and clean 2 ears, then roast kernels in a dry skillet over medium-high heat for 5-7 minutes until lightly charred and fragrant, stirring frequently. If using frozen roasted corn, thaw and drain excess moisture.
  2. Make the roux: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic and sauté for about 30 seconds until aromatic but not browned. Stir in 1 tablespoon of all-purpose flour and whisk constantly for 1-2 minutes until the mixture bubbles gently and thickens slightly.
  3. Add milk: Slowly pour in 1 cup of whole milk (or half-and-half) while whisking continuously to avoid lumps. Continue whisking as the sauce thickens, about 3-4 minutes, until creamy and slightly thickened.
  4. Add cheese: Lower heat to medium-low. Gradually add shredded Monterey Jack and sharp cheddar cheeses in small handfuls, stirring constantly until melted and smooth. Add a splash more milk if the mixture is too thick.
  5. Season and add chilies & corn: Stir in diced Hatch green chilies, roasted corn kernels, and 1/2 teaspoon ground cumin. Taste and season with salt and freshly ground black pepper. Keep the dip warm on low heat, stirring occasionally.
  6. Final adjustments: If the queso thickens too much, stir in a little extra milk to loosen. For extra heat, add chopped jalapeños or a dash of hot sauce. Garnish with fresh cilantro before serving.

Notes

Use low heat when melting cheese to prevent graininess. Roast corn for smoky sweetness. Substitute cornstarch for flour to make gluten-free. For dairy-free, use almond milk and vegan cheese blends but expect texture changes. The dip can be made ahead and reheated gently with a splash of milk.

Nutrition

Keywords: Hatch green chili queso dip, roasted corn dip, creamy cheese dip, game day dip, party appetizer, spicy cheese dip

Find it online: https://sparklespoon.com/creamy-hatch-green-chili-queso-dip-recipe-easy-roasted-corn-dip/