The viral Chipotle corn queso dip has been taking over TikTok, and now you can make it at home! This cheesy dip combines my copycat Chipotle corn salsa and queso blanco into one ridiculously creamy, flavorful appetizer. It's loaded with sweet corn, roasted poblano peppers, melted cheese, and just the right amount of heat. Serve it warm with tortilla chips, and you'll see why everyone's been talking about this Chipotle food hack.
Table of Contents
Why You'll Love This Viral Cheesy Corn Dip Hack
One of the latest viral Chipotle food hacks taking off on TikTok is this cheesy corn dip, and it's such a simple idea. People are ordering Chipotle's corn salsa and queso blanco, mixing them together, and scooping it all up with tortilla chips. It's not an official menu item, but the combination has been getting a lot of attention on social media lately.
Since I already have copycat recipes for Chipotle's queso blanco and Chipotle's corn salsa, I figured I had to combine the two and make my own version of this viral dip at home.
The combination is seriously good. You get the rich, creamy queso mixed with sweet corn, roasted poblano peppers, fresh cilantro, and just enough heat from the jalapeños. Everything works so well together, and you can make a big batch for a fraction of what you'd spend ordering all the ingredients separately at Chipotle.
Chipotle Corn Queso Dip Ingredients
For the Corn Dip:
- 1 can (400g) sweet corn, drained
- ⅓ cup red onion, finely chopped
- 1 poblano pepper, roasted and diced
- 1 jalapeño pepper, finely chopped
- 1 tablespoon fresh lime juice
- ½ tablespoon fresh lemon juice
- 3 tablespoon fresh cilantro, chopped
For the Queso Blanco:
- 2 cups whole milk
- 2 tablespoon onion, finely chopped
- 2 tablespoon serrano pepper, finely chopped
- 1 teaspoon chipotle pepper in adobo sauce, finely chopped
- 1 garlic clove, minced
- 3 tablespoon cornstarch
- 2 tablespoon cold water
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp white cheddar cheese
- 1 tablespoon tomato, finely diced and deseeded
- ¼ teaspoon salt, or to taste
For Serving:
- Tortilla chips
- Fresh cilantro, chopped (optional)
- Jalapeño slices (optional)
How to Make Chipotle's Corn Queso Dip at Home
Step 1: Roast the Poblano Pepper
Roast the poblano pepper over an open flame or under the oven broiler, turning occasionally until the skin is charred on all sides. Transfer it to a bowl, cover, and let it steam for 5 minutes. Peel away the charred skin, remove the seeds, and finely dice the pepper.
Step 2: Make the Corn Salsa
In a medium bowl, combine the drained sweet corn, diced poblano pepper, red onion, jalapeño, lime juice, lemon juice, and fresh cilantro. Stir everything together until well combined, then set aside while you make the queso.
Step 3: Start the Queso Blanco
Pour the whole milk into a medium saucepan over medium-low heat. Add the chopped onion, serrano pepper, chipotle pepper in adobo sauce, and minced garlic. Cook gently for 3–4 minutes, or until the milk is steaming and the vegetables have softened. Stir occasionally to prevent the milk from scorching.
Step 4: Thicken the Queso
In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly pour the mixture into the warm milk, whisking constantly to prevent lumps. Bring it to a gentle simmer and cook for about 1 minute, stirring continuously, until the mixture thickens.
Step 5: Add the Cheese
Reduce the heat to low and stir in the sour cream until smooth. Gradually add the shredded Monterey Jack and sharp white cheddar cheese, one handful at a time, stirring until each addition melts completely. Keep the heat low and avoid boiling the queso so the cheese sauce stays smooth and creamy.
Step 6: Combine the Corn Salsa and Queso
Stir the diced tomato into the queso, followed by the prepared corn salsa. Reserve a few tablespoons of the corn mixture for topping. Cook over low heat for another 2–3 minutes, stirring gently until everything is warmed through. Taste and add salt as needed. If the queso is too thick, stir in a splash of milk until it reaches your preferred consistency.
Step 7: Garnish and Serve
Transfer the warm Chipotle corn queso dip to a serving bowl. Top it with the reserved corn salsa, fresh cilantro, and sliced jalapeños if desired. Serve immediately with tortilla chips for dipping.
My Expert Tips for The Best Cheesy Corn Queso Dip
- Shred your own cheese. Freshly shredded Monterey Jack and white cheddar melt much smoother than pre-shredded cheese, which contains anti-caking agents that can make the queso grainy.
- Don't skip roasting the poblano. Charring the pepper adds a slightly smoky flavor that makes the corn salsa taste more like Chipotle's. It's worth the extra step.
- Keep the heat low. Once you add the sour cream and cheese, avoid letting the queso boil. High heat can cause the cheese to separate and turn grainy.
- Drain the corn well. Excess liquid can water down the queso and make the finished dip too thin.
- Adjust the consistency. The queso will thicken as it cools. If it gets too thick, stir in a splash of warm milk until it's creamy and easy to scoop with tortilla chips.
Chipotle Corn Queso Dip FAQs
What is the viral Chipotle cheesy corn dip?
The viral Chipotle cheesy corn dip is a food hack that combines the restaurant's Roasted Chili-Corn Salsa with its creamy Queso Blanco. The combination has been getting attention on TikTok and Instagram as a cheesy, slightly spicy dip that's perfect for scooping up with tortilla chips.
How do you order the viral corn queso dip at Chipotle?
Order a large side of Chipotle's Queso Blanco and a side of Roasted Chili-Corn Salsa, along with tortilla chips. Pour the corn salsa into the warm queso, mix everything together, and enjoy! It's not an official prepared menu item, so you'll need to combine the ingredients yourself.
How much does the viral Chipotle corn queso dip cost?
The price depends on your Chipotle location, since you're ordering the queso and corn salsa separately. You'll also need to purchase chips if you want them for dipping. Making this copycat recipe at home is a great option when you want a more affordable, larger batch to share.
Can I make Chipotle corn queso dip with store-bought queso?
Yes! For a quicker version, you can use store-bought queso blanco and combine it with homemade or prepared corn salsa. Warm the queso first, then stir in the corn salsa. The flavor won't be exactly the same as this homemade recipe, but it's an easy shortcut.
Is Chipotle's cheesy corn dip spicy?
It's mildly to moderately spicy, depending on how much jalapeño, serrano, and chipotle pepper you use. The sweet corn and creamy cheese help balance the heat. For a milder dip, reduce the peppers or remove their seeds before chopping.
Can I make this corn queso dip ahead of time?
Yes! I recommend preparing the corn salsa and queso separately up to a day in advance. Store them in airtight containers in the refrigerator, then gently reheat the queso over low heat before stirring in the corn salsa. This helps keep the corn fresh and the cheese sauce creamy.
How do I store and reheat leftover corn queso dip?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm the dip in a saucepan over low heat, stirring frequently until heated through. Add a splash of milk if the queso has thickened in the refrigerator. You can also microwave individual portions in short intervals, stirring between each one.
Chipotle Copycat Recipes to Try Next
Viral Chipotle Cheesy Corn Dip (Copycat Recipe)
The viral Chipotle corn queso dip has been taking over TikTok, and now you can make it at home! This cheesy dip combines my copycat Chipotle corn salsa and queso blanco into one ridiculously creamy, flavorful appetizer. It's loaded with sweet corn, roasted poblano peppers, melted cheese, and just the right amount of heat. Serve it warm with tortilla chips, and you'll see why everyone's been talking about this Chipotle food hack.
Ingredients
For the Corn Salsa:
- 1 can (400g) sweet corn, drained
- ⅓ cup red onion, finely chopped
- 1 poblano pepper, roasted and diced
- 1 jalapeño pepper, finely chopped
- 1 tablespoon fresh lime juice
- ½ tablespoon fresh lemon juice
- 3 tablespoon fresh cilantro, chopped
For the Queso Blanco:
- 2 cups whole milk
- 2 tablespoon onion, finely chopped
- 2 tablespoon serrano pepper, finely chopped
- 1 teaspoon chipotle pepper in adobo sauce, finely chopped
- 1 garlic clove, minced
- 3 tablespoon cornstarch
- 2 tablespoon cold water
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp white cheddar cheese
- 1 tablespoon tomato, finely diced and deseeded
- ¼ teaspoon salt, or to taste
For Serving:
- Tortilla chips
- Fresh cilantro, chopped (optional)
- Jalapeño slices (optional)
Instructions
- Roast the poblano pepper over an open flame or under the oven broiler until the skin is charred on all sides. Transfer to a bowl, cover, and let steam for 5 minutes. Peel off the skin, remove the seeds, and finely chop.
- In a medium bowl, combine the drained sweet corn, red onion, roasted poblano pepper, jalapeño, lime juice, lemon juice, and chopped cilantro. Mix well and set aside.
- Pour the milk into a saucepan over medium-low heat. Add the chopped onion, serrano pepper, chipotle pepper, and minced garlic. Stir and cook gently for 3–4 minutes, until the vegetables begin to soften.
- In a small bowl, whisk together the cornstarch and cold water until smooth. Gradually pour the mixture into the warm milk, stirring continuously until the sauce begins to thicken.
- Reduce the heat to low and stir in the sour cream until fully incorporated.
- Gradually add the shredded Monterey Jack and white cheddar cheese, stirring constantly until completely melted and the queso becomes smooth and creamy.
- Stir in the diced tomato and prepared corn mixture, reserving a few tablespoons of the corn mixture for garnish. Cook for another 2–3 minutes, stirring gently, until everything is heated through.
- Season with salt to taste. If the queso becomes too thick, add a splash of milk and stir until it reaches your desired consistency.
- Transfer the cheesy corn dip to a serving bowl and top with the reserved corn mixture, freshly chopped cilantro, and sliced jalapeños, if desired.
- Serve warm with tortilla chips for dipping.
Nutrition Information:
Yield:
12Serving Size:
½ cupAmount Per Serving: Calories: 210Total Fat: 15gSaturated Fat: 8gUnsaturated Fat: 5gCholesterol: 43mgSodium: 300mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 9g
Leave a Reply