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Best Game Day Queso Dip with Chorizo and Charred Corn

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Smoky chorizo, sweet charred corn, and velvety melted cheese come together in this crowd-stopping queso dip. Perfect for game day, it stays silky and hot, disappearing before halftime.

Ingredients

Scale
  • 8 ounces sharp cheddar cheese, freshly shredded
  • 8 ounces Monterey Jack cheese, freshly shredded
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 can (10 ounces) diced tomatoes with green chiles, drained
  • 8 ounces fresh Mexican chorizo, casings removed
  • 1 cup frozen corn kernels, thawed and patted dry
  • 1 tablespoon olive oil
  • 1/2 cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, thinly sliced (optional)
  • 1/4 cup crumbled cotija cheese
  • Juice of 1/2 lime
  • Tortilla chips, for serving

Instructions

  1. Prep your ingredients. Shred both cheeses and toss them with the flour in a bowl. Drain the diced tomatoes with green chiles. Chop the onion, mince the garlic, and chop the cilantro. Pat the thawed corn dry with paper towels.
  2. Cook the chorizo. Heat your cast iron skillet over medium-high heat. Add the chorizo and break it apart with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Use a slotted spoon to transfer the chorizo to a plate, leaving about 1 tablespoon of rendered fat in the skillet.
  3. Char the corn. Add the thawed corn to the hot skillet with the chorizo fat. Spread it into an even layer and let it cook undisturbed for 2-3 minutes. Stir and cook for another 2 minutes until charred on all sides. Transfer to the plate with the chorizo.
  4. Sauté the aromatics. Reduce heat to medium. Add the olive oil to the skillet, then add the diced onion. Cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Start the cheese sauce. Reduce heat to low. Add the milk and heavy cream to the skillet with the onions. Warm gently for 1-2 minutes—do not let it boil. Slowly add the shredded cheese mixture, a handful at a time, stirring constantly in a figure-eight motion.
  6. Add the tomatoes and chorizo-corn mixture. Once all the cheese is melted and the sauce is smooth, stir in the drained diced tomatoes with green chiles. Then fold in the cooked chorizo and charred corn. Stir until everything is evenly distributed and heated through, about 2 minutes.
  7. Finish and garnish. Squeeze the lime juice over the top and stir once more. Transfer the queso to a serving dish or keep it in the cast iron skillet. Top with fresh cilantro, sliced jalapeño, and crumbled cotija cheese.
  8. Serve immediately. Place the dip on a trivet or hot pad with a bowl of tortilla chips on the side.

Notes

Always shred your own cheese for smooth melting. Keep heat on low when making cheese sauce to prevent graininess. Pat corn dry thoroughly for best char. For longer serving, transfer to a small slow cooker on warm setting. Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of milk.

Nutrition

Keywords: queso dip, chorizo queso, game day dip, charred corn queso, Mexican appetizer, cheese dip, party dip

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