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Creamy Hatch Chile Queso Dip with Charred Corn – Easy 15-Minute Appetizer

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This creamy Hatch chile queso dip with charred corn is a quick and easy 15-minute appetizer that combines smoky Hatch chiles, sweet charred corn, and a velvety smooth cheese base. Perfect for game day or any gathering, it’s a crowd-pleaser that brings back the taste of New Mexico.

Ingredients

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  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 8 ounces white American cheese, cubed
  • 4 ounces Monterey Jack cheese, shredded
  • 1/2 cup roasted Hatch green chiles, chopped
  • 1 cup frozen or fresh corn kernels
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, thinly sliced (optional)
  • 1/2 cup diced tomatoes or pico de gallo
  • Lime wedges, for serving

Instructions

  1. Char the corn: Heat a cast iron skillet or non-stick pan over medium-high heat. Toss corn kernels with olive oil, salt, and smoked paprika. Add to hot pan in a single layer; cook without stirring for 2-3 minutes until charred. Stir and cook 1-2 minutes more. Transfer to a plate and set aside.
  2. Start the queso base: In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes until a blonde roux forms (do not let it brown).
  3. Add milk slowly: Pour in milk while whisking constantly. Continue whisking until mixture thickens, about 2-3 minutes, until it coats the back of a spoon.
  4. Melt the cheese: Reduce heat to low. Add cubed American cheese and shredded Monterey Jack a handful at a time, stirring constantly until each addition is fully melted before adding the next.
  5. Add Hatch chiles: Once cheese is melted and sauce is smooth, stir in chopped Hatch chiles. Taste and adjust heat if desired.
  6. Fold in charred corn: Reserve a tablespoon or two of charred corn for garnish. Fold the rest into the queso gently.
  7. Serve immediately: Pour queso into a serving bowl. Top with reserved charred corn, chopped cilantro, sliced jalapeño (if using), and pico de gallo or diced tomatoes. Squeeze a lime wedge over the top before serving.

Notes

For best results, shred cheese from a block instead of using pre-shredded. Keep heat low when melting cheese to avoid graininess. If queso thickens as it sits, stir in a splash of warm milk. Charred corn can be made a day ahead.

Nutrition

Keywords: Hatch chile queso, charred corn queso, easy queso dip, 15-minute appetizer, game day dip, creamy cheese dip, Southwestern dip

Find it online: https://clunkcook.com/creamy-hatch-chile-queso-dip-with-charred-corn-easy-15-minute-appetizer/