Ingredients
- 2 cups frozen corn kernels, thawed
- 1 can (10 ounces) diced tomatoes with green chilies, drained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup chopped fresh cilantro
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
- Tortilla chips for serving
Instructions
- Heat the Corn and Tomatoes: In a medium saucepan, combine the thawed corn kernels and the drained diced tomatoes with green chilies. Cook over medium heat, stirring occasionally, until the mixture is heated through, about 5 minutes.
- Melt the Cheese: Reduce the heat to low and add the shredded cheddar and Monterey Jack cheeses to the saucepan. Stir until the cheese is completely melted and the mixture is smooth and creamy.
- Mix in Remaining Ingredients: Remove the saucepan from heat and stir in the sour cream, mayonnaise, chopped cilantro, garlic powder, and onion powder. Mix until well combined.
- Season: Taste the mixture and season with salt and pepper as desired.
- Serve: Transfer the Corn Queso to a serving dish and garnish with additional cilantro if desired. Serve warm with tortilla chips for dipping.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 160 kcal per serving | Servings: 8 servings
Notes
Enjoy this festive Corn Queso as a delightful dip that will add a touch of warmth and flavor to your holiday celebrations!