Cheesy Velveeta Corn Dip: A Star-of-the-Party Recipe
Sneak Preview: This Cheesy Velveeta Corn Dip combines seasoned corn, melted processed cheese like Velveeta, and green chiles for a queso that tastes great with chips. Instructions for making the paper serving dishes are included below.
If you went to college, did you gain weight as a freshman? (Don’t raise your hand.) Cheese dip made with Rotel tomatoes and melted Velveeta was responsible for most of my freshman 15.
Fast forward a few years, and I have a new vice. Once you get started, this Cheesy Corn Dip
Not surprisingly, this corn dip is perfect for a holiday or game-day party. Keep your guests dipping by serving the queso from a small slow cooker with corn chips or, my favorite, multi-grain tortilla chips.
Ingredients and Substitutions
- BUTTER: Use butter, margarine, or vegetable oil.
- CORN: I specified Southwestern seasoned corn or canned Mexicorn. If you have fresh corn on hand, I recommend making Mexicorn yourself.
- GARLIC: Fresh or bottled garlic will do the trick.
- GREEN CHILES: Chopped green chiles from a can are the easiest option.
- HOT PEPPER PASTERURIZED PROCESSED CHEESE FOOD WITH JALAPENO PEPPERS: This is a store-brand cheese I buy from Krogers. If you can’t find it, substitute white American cheese or Velveeta Queso Blanco. Add chopped pickled jalapeno peppers according to how spicy you want the dip.
- EVAPORATED MILK: Substitute with half-and-half or heavy cream.
- CILANTRO: Fresh cilantro is beautiful in this dip, but not everybody likes cilantro. If you don’t know your crowd, serve it on the side.
How To Make Paper Containers for the Chips
Make eating queso more fun by serving the chips and dip in these homemade containers that match your color scheme.
Containers are made with 8.5 x 5.5-inch pieces of colored card stock and Scotch tape. Use a wax paper liner to keep the cheese sauce from leaking through the card stock.
Frequently Asked Questions
I like to serve cheese dip in a small slow cooker. That way, you can keep it warm for an hour or two. Cold cheese dip is not very appetizing.
Add more milk or cream and stir.
You could assemble everything but the cheese in advance. Add the cheese within 30 minutes of serving and let it melt.
Yes. Don’t forget to add the jalapenos if you want the queso flavor. Or you could try this popular Nacho Cheese Dip that calls for yellow Velveeta cheese.
Random Thoughts: Sometimes, it’s the little things you do when planning a party that makes it memorable. Special containers fit in that category. Have fun with this dip and the containers.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Cheesy Corn Dip Recipe
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Ingredients
- 2 tablespoons (28 g) butter
- 2 cups (328 g) frozen southwestern seasoned corn or canned Mexicorn, drained drained
- 1 clove garlic, minced
- ¼ cup (34 g) chopped green chiles
- 16 ounces (453 g) pasteurized processed cheese food (like Velveeta) with jalapeno peppers
- 1 12-oz can (340 g) evaporated milk
- fresh chopped cilantro optional
Instructions
- Melt 2 tablespoons (28 g) butter in a large skillet over medium heat. Add 2 cups (328 g) frozen southwestern seasoned corn or canned Mexicorn, drained to a skillet and saute until the corn barely begins to brown. Stir in 1 clove garlic, minced and 1/4 cup (34 g) chopped green chiles.
- Reduce heat to low. Cut c16 ounces (453 g) pasteurized processed cheese food (like Velveeta) with jalapeno peppers into small chunks and add to skillet. As cheese begins to melt, stir and add 1 12-oz can (340 g) evaporated milk gradually till cheese is dipping consistency. You may not use all the milk immediately, but save it to thin dip as needed. Whatever you do, don’t let this mixture boil, or it will separate and be ruined.
- Add cilantro just before serving if desired.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.