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Roasted Corn, Tomato and Garlic Queso
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Prep Time:
40 minutes
Total Time:
50 minutes
Satisfying creamy queso with roasted corn, tomatoes, and garlic, ready in under an hour. Ideal for game days and potlucks, serve warm with chips.
Ingredients:
  • 1 bulb garlic
  • 1 cup fresh corn kernels or frozen corn
  • 1/2 cup grape tomatoes, halved
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped shallot
  • Dash salt
  • 1 can (12 oz) evaporated milk
  • 1 can (7 oz) Old El Paso™ Chopped Green Chiles
  • 4 oz (half of 8-oz package) cream cheese
  • 1 cup shredded sharp Cheddar cheese (4 oz)
  • 1 cup shredded pepper Jack cheese (4 oz)
  • Food Should Taste Good® chips
Instructions:
  • Preheat oven to 425°F and line a cookie sheet with parchment paper.
  • Separate garlic bulb into individual cloves, ensuring skins remain intact. Combine garlic cloves, corn, and tomatoes in a large bowl. Drizzle with 1 tablespoon of olive oil, then transfer mixture to a baking sheet for roasting.
  • Roast until vegetables are beautifully caramelized around the edges. Remove from oven and let cool.
  • While the vegetables are in the oven, heat one tablespoon of oil in a 3-quart saucepan over medium heat. Sauté the shallot with salt until softened. Mix in evaporated milk and green chiles, bringing it to a boil. Stir in cream cheese until well combined. Add Cheddar and pepper Jack cheese in two batches, stirring until melted. Take the saucepan off the heat.
  • Squeeze cooled cooked garlic from skins into cheese mixture, then fold in roasted corn and tomatoes. Serve the warm queso with chips.

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