Roasted Corn and Pepper Queso Dip Recipe

Name: Roasted Corn and Pepper Queso Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups frozen corn kernels, thawed (or fresh from 8-10 ears of corn); 2 large poblano peppers, halved and seeded; 1 large red bell pepper, halved and seeded; 1 tablespoon butter; 1 ½ cups chopped yellow onions; 1 bunch green onion, chopped; 1 tablespoon minced garlic; 2 cups heavy whipping cream; 1 teaspoon ground red pepper; 1 teaspoon garlic powder; ½ teaspoon salt; 1 lb Fontina cheese, grated; 2 (8 ounce) packages cream cheese, softened; goat cheese, softened

Servings: persons

6 cups frozen corn kernels, thawed (or fresh from 8-10 ears of corn)
2 large poblano peppers, halved and seeded
1 large red bell pepper, halved and seeded
1 tablespoon butter
1 ½ cups chopped yellow onions
1 bunch green onion, chopped
1 tablespoon minced garlic
2 cups heavy whipping cream
1 teaspoon ground red pepper
1 teaspoon garlic powder
½ teaspoon salt
1 lb Fontina cheese, grated
2 (8 ounce) packages cream cheese, softened
goat cheese, softened

1
Preheat oven to 500 degrees.
2
Line a large, rimmed baking sheet with aluminum foil.
3
Place corn and peppers on prepared pan.
4
Bake 30-35 minutes, or until corn and peppers appear blistered; stir corn occasionally.
5
Place peppers in a resealable plastic bag; seal, and let stand 10 minutes to loosen skins.
6
Remove skins from peppers, and chop.
7
In a Dutch oven, heat butter over medium heat until butter is melted.
8
Add onion, green onion, and garlic.
9
Cook for 6 minutes, stirring frequently, or until tender.
10
Add cream, corn, peppers, ground red pepper, garlic powder, and salt, stirring to combine.
11
Reduce heat to medium-low.
12
Add cheeses, stirring until cheese is melted.
13
Serve warm with tortilla chips.

1449

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 cups frozen corn kernels, thawed (or fresh from 8-10 ears of corn), 2 large poblano peppers, halved and seeded, 1 large red bell pepper, halved and seeded, 1 tablespoon butter, and more.

Yes, Roasted Corn and Pepper Queso Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Corn and Pepper Queso Dip

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