When you add corn and bell peppers to a batch of queso blanco, the result is a fantastic Corn Queso Dip that you won’t be able to stop eating.

2 cups frozen corn kernels, thawed

1 can (10 ounces) diced tomatoes with green chilies, drained

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 cup sour cream

1/4 cup mayonnaise

1/4 cup chopped fresh cilantro

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

Tortilla chips for serving

In a medium saucepan, combine the thawed corn kernels and diced tomatoes with green chilies.

Cook over medium heat, stirring occasionally, until the mixture is heated through, about 5 minutes.

Reduce the heat to low and add the shredded cheddar and Monterey Jack cheeses.

Stir until the cheese is melted and the mixture is smooth.

Remove the saucepan from heat and stir in sour cream, mayonnaise, chopped cilantro, garlic powder, and onion powder.

Season with salt and pepper to taste.

Transfer the corn queso to a serving dish and garnish with additional cilantro if desired.

Serve with tortilla chips for dipping.