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This post is all about restaurant style queso blanco cheese dip with sweet corn. A Velveeta-free cheese dip that’s silky smooth, perfectly seasoned, and loaded with crunchy summery sweet corn, Rotel tomatoes, green chilies, and nacho jalapeños.
It’s Memorial weekend, the kickoff to the summer season. A season full of cookouts, pool parties, and vacations. So today I am sharing the easiest appetizer that everyone will love, restaurant-style queso blanco with sweet corn.
The best part about this creamy white cheese dip is that it only takes a few ingredients, no cooking tools and it can be made in a variety of ways, from the smoker/grill to the oven or even in a slow cooker.
Restaurant style queso is a white cheese dip that’s more milky and drippy than gooey and stringy. If you are looking for a super cheesy dip, check out my recipes for Hot Corn Dip, Cheese Fonduta, or my Elote Street Corn Queso.
This recipe post is all about how to make Restaurant Style Queso Blanco loaded with sweet corn.
Key Ingredients in Restaurant Style Queso Blanco:
- White American Cheese – I used Boar’s Head sliced by the deli counter at the supermarket. This is a better than a Kraft Single
- Pepper Jack – just 1/2 cup of pepper jack is added for flavor
- Sweet Corn – grab fresh corn if its possible and slice it off the cob. Alternately you can use frozen sweet corn or canned corn as a last resort.
- Rotel Diced Tomatoes with Green Chilies – any variation with do here.
- Nacho Jalapeños – pickled jalapeños that you are usually less spicy than fresh jalapeños
- Milk or Cream – just a splash of evaporated milk, heavy cream or milk.
How to Make Restaurant Style Queso Blanco with Sweet Corn:
Step 1: Slice the white American cheese into fours and shred the pepper jack. Add the cheeses into a 9×13 casserole dish or disposable aluminum pan. Strain all canned items well then throw them into the same dish. Add most of the corn. I like to leave out a handful of corn and jalapeños to top the cheese dip with.
Step 2: Cover the pan with foil and bake in a preheated oven at 375 degrees for 15 minutes. Alternately, you can place this on a grill or smoker on low and heat through until the cheese fully melts. For a slow cooker, dump all ingredients into the slow cooker and cook on high for 2 hours or until the cheese melts, stirring occasionally.
Step 3: Use a large spoon to combine all the ingredients and add a splash or milk or cream. Mix it well until velvety smooth and a little drippy.
Other Cooking Methods for Queso Blanco:
Slow Cooker Method: This dip can be easily made in your crock pot. Just dump all of the ingredients into the slow cooker (leaving a handful of corn and jalapeños to top off the dip). Cook on Low for 4 hours or on High for 2 hours, stirring occasionally. Once the cheeses are fully melted, mix the dip well to combine. Add a splash of milk or cream until smooth and drippy. Top off with additional corn and jalapeños if preferred and leave slow cooker on warm.
Grill or Smoker:Prepare your smoker or grill to low heat. Place all queso blanco ingredients into the 9×13 aluminum pan, cover with foil and cook over indirect heat for an hour or until the cheese is fully melted.
Tools I Use:
Disposable Aluminum Pans
Cook & Carry Crock Pot
Looking for more cheese dips?
Elote Beer-Smoked Queso
Elote Street Corn Queso
Jalapeno Popper Bacon Hot Corn Dip
Did you love this restaurant style queso blanco recipe? Be sure to comment below with any questions or feedback. Don’t forget to tag me on IG with any photos; @BadBatchBaking and use #BadBatchBaking
Restaurant Style Queso Blanco
Ingredients
- 1 1/4 lbs. white American cheese Boar’s Head from the deli
- 1/2 cup pepper jack cheese, shredded
- 12 oz. can Rotel diced tomatoes with green chilies, drained
- 2/3 cup nacho jalapeños also called pickled jalapeños
- 4 ears sweet corn, sliced off the corn
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp cayenne powder
- Milk or cream just a splash if needed at the end to smooth out dip.
Instructions
- Slice the white American cheese into fours and shred the pepper jack. Add the cheeses into a 9x13 casserole dish or disposable aluminum pan. Strain all canned items well then throw them into the same dish. Add most of the corn. I like to leave out a handful of corn and jalapeños to top the cheese dip with.
- Cover the pan with foil and bake in a preheated oven at 375 degrees for 15 minutes. Alternately, you can place this on a grill or smoker on low and heat through until the cheese fully melts. For a slow cooker, dump all ingredients into the slow cooker and cook on high for 2 hours or until the cheese melts, stirring occasionally.
- Use a large spoon to combine all the ingredients and add a splash or milk or cream. Mix it well until velvety smooth and a little drippy.
