Queso Blanco with Roasted Corn, Kale, and Tomatoes

Queso Blanco with Roasted Corn, Kale, and Tomatoes with tortilla chips is a perfect appetizer to enjoy while watching the Super Bowl, or any of your favorite sports on game day for that matter.

Kevin is still mourning the loss of his beloved Steelers.

Logan has finally accepted that his Broncos wouldn’t be enjoying a back-to-back Super Bowl victory, but we’ll still be going to a Super Bowl Party this coming Sunday anyway.

Kevin and Logan don’t usually miss a chance to enjoy watching the a good football game, and I love any chance to spend time with friends enjoy some of my favorite game day appetizers – like this Queso Blanco with Roasted Corn, Kale, and Tomatoes.

I first made this recipe for Queso a couple of years ago when we had a neighbor get together to celebrate the last day of school.

We ended up with rain, and lots of friends would be going out of town for the summer, so rather than canceling the party, we ended up clearing out Kevin’s garage and moving the party in there.

The rain let up enough later that we could sit out on the driveway and roast some s’mores around the fire pit.

It was a fun time and everyone agreed that Queso Blanco with Roasted Corn, Kale, and Tomatoes was pretty awesome.

You might not think of thinks like roasted corn, tomatoes, or kale (especially) when it comes to something like queso….but believe me it is my favorite way to eat queso.

To roast the corn, you can either grill corn on the cob and cut it off or you can use the cheater method of draining and drying canned corn.

Once it is dry, you cook it stovetop in a cast iron pan until it starts to blacken.

It develops a really awesome flavor, and doesn’t taste like it was canned.

The tomatoes and kale add a little extra veggies to go along with the mounds of cheese (and no doubt dozens of tortilla chips you’ll use dipping), but they also add some nice color and texture. YUM!

More Super Bowl Appetizers!

I think the best thing about watching the Super Bowl is all the awesome appetizers to go along with it.

Here are a selection of my favorite game day appetizers, dips, and finger foods.

Honey Pecan BBQ Sauce Chicken Sliders feature a slider bun piled high with chopped BBQ chicken, coleslaw and chopped pecans. They’re the perfect small sandwiches to serve as an appetizer.

Classic hummus is transformed into this Roasted Salsa Verde Hummus with the addition of roasted poblano, jalapeño, tomatillo, onion, cilantro, and lime. Try serving it with these Smokey Grilled Sweet Potato Wedges for dipping.

Drumsticks or wings are always a win on game day. I love these Mango Habanero Drumsticks; the BBQ sauce can be used on wings or these Mango Habanero Pork Ribs as well!

If Mexican is your thing, try these Easy Baked Wonton Chicken Taquitos and serve them alongside a big bowl of 5 Minute Basic Guacamole.

How could you have a game day party without something buffalo flavored? For a unique take on a cheese ball, this Buffalo Blue Cheese Ball, featuring  hot sauce, shredded chicken, celery, green onion, blue cheese, and chopped walnuts, will be a crowd pleaser.

These Ultimate Easy Nachos whip up in a pinch and make Super Bowl appetizers super simple to prepare (and serve), leaving you with more time to socialize, eat, and enjoy the game!

Last, but not least, Sweet and Spicy Rosemary Bar Nuts are the perfect snack to have in a bowl.

What will you be eating this Super Bowl Sunday?

Queso Blanco with Roasted Corn, Kale, and Tomatoes

Prep Time: 20 minutes

Cook Time: 10 - 15 minutes

Queso Blanco with Roasted Corn, Kale, and Tomatoes with tortilla chips is a perfect appetizer to enjoy while watching the Super Bowl, or any of your favorite sports on game day for that matter.


  • 1-8 ounce package cream cheese
  • 32 ounces velveeta queso blanco
  • 1/2 cup milk
  • 1 1/2 cups salsa verde
  • 2 cups canned Corn, drained and patted dry
  • 1 poblano pepper, or jalapeño
  • 3 roma tomatoes
  • 1 tablespoon fresh cilantro, chopped
  • 4 ounces fresh kale


Cut the cream cheese and Queso Blanco into cubes. Add to a slow cooker on high heat. Pour in the milk and salsa verde. Stir to combine. Cover and cook until melted and creaming, stirring periodically. Turn the heat to low.

While the cheese is melting, add the corn to a cast iron skillet over medium-high heat and cook (dry, without oil) until it begins to roast and brown, about 5 - 10 minutes.

Meanwhile, remove the seeds and stem of the poblano and dice it. Add it to the pan with the corn. Stir and then cook an additional 3-5 minutes until corn has a grilled or roasted appearance.

Dice the tomatoes; finely chop the cilantro and the kale. Stir into the melted queso. Cook over low for 20 – 30 minutes, until heated through. Serve.


Use a poblano or a jalapeño depending on your personal heat preferences. Poblano peppers will be milder than jalapeños. Deseeding the pepper will also tame the heat without taking away the flavor. I like using both, with seeds removed.