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  • Writer's picturefrench creek kitchen

Creamy Corn Dip with Queso Fresco


4 ears of corn, shucked and kernels removed from the cob
2 tablespoons cilantro, finely chopped
1 jalapeno, seeds and white ribs removed, and finely diced (you could also use shishito peppers or a bell pepper)
2 scallions, white and green parts, thinly sliced
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
3/4 cup mayonnaise
1 teaspoon neutral oil
6 ounces Queso Fresco cheese, crumbled
Tortilla chips for serving


In a medium bowl mix together the corn, cilantro, jalapeño, scallions, salt, chili powder, cumin and mayonnaise.
Turn the broiler on high on you oven.
Heat the 1 teaspoon of neutral oil over medium heat in a medium sized non-stick or stainless steel pan. Add the corn mixture, and cook, stirring often, for 3-5 minutes, or until the corn is just cooked. Move to a pie dish or other shallow baking dish that is broiler safe, and top with the queso fresco. Move under the broiler and broil for 3-5 minutes or until the cheese is golden brown and everything is bubbling. Keep a close eye, it can quickly go from brown to black. Serve warm or at room temperature with tortilla chips for dipping.
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