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Roasted Corn Jalapeño Queso Dip

Taralynn
This easy roasted corn jalapeño queso dip is creamy, zesty, and loaded with fresh veggies—perfect for parties, game day, or summer snacking.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Course Appetizer, Dinner, Lunch, Dips, Salad, Side Dish
Cuisine Mexican
Servings 15

Ingredients
  

  • 6 Cups Organic Frozen Corn
  • 2 Tablespoons Olive Oil
  • 4 Medium Jalapeños, diced (remove seeds for less heat)
  • 1 Medium Red Bell Pepper, diced
  • 1/2 Small Red Onion, finely chopped
  • 12 Ounce Creamy Queso store-bought or homemade
  • 1/4 Cup Sour Cream or Greek yogurt
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Black Pepper
  • 1/2 Medium Juice of Lime

Instructions
 

  • Roast the corn: Preheat oven to 425 degrees. Toss the frozen corn with olive oil, garlic powder, and black pepper. Spread evenly on a baking sheet and roast for 15–25 minutes, stirring halfway through, until golden and slightly charred.
  • Add fresh veggies: To the bowl of roasted corn, add the diced jalapeños, red bell pepper, and red onion. Toss to combine.
  • Pour and finish: Pour the queso mixture over the corn and veggie blend. Stir gently to coat. Finish with a squeeze of fresh lime juice, black peper, and garlic to taste.
    Serve: Serve warm with tortilla chips, fresh-cut veggies, or spooned over tacos or grilled meats.
Keyword corn dip, queso dip, jalapeño, spicy dip, summer recipe, refreshing salsa, gluten free recipe
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