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Corn Con Queso

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“I'm not a fan of Emeril's, but I have to say he sometimes has good recipes! This was from his show and it's a fabulous dip for veggies or sturdy crackers or whatever. I make it frequently, it's a great dish to bring if you don't want to bring something that someone else might be bringing, adding more or less heat for individual tastes.”
READY IN:
15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons unsalted butter
  • 1 12 cups chopped yellow onions
  • 2 cups sweet corn (fresh is best, frozen can be used)
  • 1 teaspoon salt
  • 12 teaspoon cayenne
  • 1 tablespoon chopped garlic
  • 12 fresh jalapeno, seeded and chopped (more if you like it!)
  • 8 ounces goat cheese, crumbled
  • 12 cup milk

Directions

  1. In a medium saucepan, melt butter over medium heat.
  2. Add onion, corn, salt and cayenne and cook, stirring, until very soft, 5 minutes or so.
  3. Add garlic and jalapeno, stir to mix, and cook for 1 minute.
  4. Add cheese and milk and cook gently over low heat, stirring, until cheese melts and mixture is smooth.
  5. Remove from heat and pour into serving bowl, serve with whatever you would like to dip into it (bread, crackers, veggies, etc).
  6. Serve immediately.

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