Roasted Corn and Pepper Queso Dip

This Roasted Corn and Pepper Queso Dip pairs perfectly with tortilla or pita chips.

Roasted Corn and Pepper Queso Dip
Makes 12 to 16 servings
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  1. 6 cups fresh corn kernels (about 8 to 10 ears)
  2. 2 large poblano peppers, halved and seeded
  3. 1 large red bell pepper, halved and seeded
  4. 2 tablespoons butter
  5. 11/2 cups chopped yellow onion
  6. 1 bunch green onions, chopped
  7. 1 tablespoon minced garlic
  8. 2 cups heavy whipping cream
  9. 1 teaspoon ground red pepper
  10. 1 teaspoon garlic powder
  11. 1/2 teaspoon salt
  12. 1 (4-ounce) package goat cheese, softened
  13. 2 (8-ounce) packages cream cheese, softened
  14. 1 pound fontina cheese, grated
  15. Tortilla chips
  1. Preheat oven to 500°. Line a large, rimmed baking sheet with aluminum foil.
  2. Place corn and peppers on prepared pan. Bake for 30 to 35 minutes, stirring corn occasionally, until corn and peppers appear blistered. Place peppers in a resealable plastic bag; seal, and let stand for 10 minutes to loosen skins. Remove skins from peppers, and chop.
  3. In a Dutch oven, heat butter over medium heat until melted. Add onion, green onion, and garlic. Cook for 6 minutes or until tender, stirring frequently. Add cream, corn, peppers, red pepper, garlic powder, and salt, stirring to combine.
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