Roasted Corn, Tomato and Garlic Queso

Prep 40 min
Total 50 min
Servings 8

Perfect for game day and potlucks, this creamy queso recipe is chock full of roasted corn, tomatoes and garlic. Ready in under an hour, serve the dip warm with your favorite chips. MORE+ LESS-

By Cindy Rahe

Updated September 12, 2013

Ingredients

bulb garlic

cup fresh corn kernels or frozen corn

1/2

cup grape tomatoes, halved

tablespoons olive oil

tablespoons finely chopped shallot

Dash salt

can (12 oz) evaporated milk

can (7 oz) Old El Paso™ diced green chiles

oz (half of 8-oz package) cream cheese

cup shredded sharp Cheddar cheese (4 oz)

cup shredded pepper Jack cheese (4 oz)

Food Should Taste Good® chips

Steps

Hide Images

1

Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
2

Break apart garlic bulb into cloves but leave skins on. In large bowl, toss garlic cloves, corn and tomatoes with 1 tablespoon of olive oil; spread on cookie sheet.
3

Roast 25 to 30 minutes or until vegetables are caramelized around edges a little bit. Remove from oven; set aside to cool.
4

While vegetables are roasting, in 3-quart saucepan, heat remaining tablespoon oil over medium heat. Add shallot and salt; cook until softened and translucent. Stir in evaporated milk and green chiles. Heat to boiling. Add cream cheese, stirring well to combine. In 2 batches, add Cheddar and pepper Jack cheese, stirring well after each addition until combined. Remove from heat.
5

Squeeze cooled cooked garlic from skins into cheese mixture. Fold in roasted corn and tomatoes. Serve queso warm with chips.

Expert Tips

I used 2% evaporated milk in this recipe with excellent results. It also works wonderfully with whole evaporated milk. Avoid using fresh milk as it will curdle when it boils.
To make squeezing the garlic from their skins even easier, snip or trim off just the root end before roasting.
To avoid the dreaded double-dip, set out small bowls or ramekins so guests can spoon out personal portions of the queso to dip freely.
You can make this dip ahead and refrigerate it until ready to serve. Just heat the queso gently on the stove or in the microwave, stirring often and taking care not to burn.