Street Corn Queso

Name: Street Corn Queso
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 cups corn kernels (fresh, frozen, or canned; roasted or grilled if possible); 1 tablespoon butter; 1/2 cup chopped red onion; 2 cloves garlic, minced; 1 jalapeño, seeded and finely chopped; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; Salt and pepper to taste; 1 tablespoon all-purpose flour; 1 cup whole milk; 1 1/2 cups shredded Monterey Jack cheese; 1/2 cup crumbled Cotija cheese (plus more for garnish); Juice of 1 lime; 2 tablespoons chopped fresh cilantro; Hot sauce (optional, to taste)

Isabella

🌟Life, Love, and Gastronomy 🍷

Jump to Recipe

This Street Corn Queso is a creamy, bold dip that brings the flavors of Mexican street corn straight to your table. Packed with roasted corn, melted cheeses, and a zesty lime-chili kick, this dip is perfect for any occasion—whether it’s game day, taco night, or just a fun snack with friends and family.

Why You’ll Love This Recipe

I absolutely love this recipe because it combines the comforting richness of cheese with the smoky, spicy notes of Mexican street corn. The roasted corn gives the dip a great texture, while the blend of Monterey Jack and Cotija cheese adds a creamy, savory depth that I can’t get enough of. The hint of lime and cilantro brings a fresh, zesty twist, and the optional hot sauce lets me adjust the heat to my liking. This dip is a crowd-pleaser—perfect for parties or just a cozy night in!

Ingredients

2 cups corn kernels (fresh, frozen, or canned; roasted or grilled if possible)

1 tablespoon butter

1/2 cup chopped red onion

2 cloves garlic, minced

1 jalapeño, seeded and finely chopped

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1 tablespoon all-purpose flour

1 cup whole milk

Salt and pepper to taste

1 1/2 cups shredded Monterey Jack cheese

1/2 cup crumbled Cotija cheese (plus more for garnish)

Juice of 1 lime

2 tablespoons chopped fresh cilantro

Hot sauce (optional, to taste)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large skillet, melt butter over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.

Stir in the garlic and chopped jalapeño, cooking for another minute until fragrant.

Add the corn, chili powder, smoked paprika, salt, and pepper. Cook for about 5 minutes, allowing the corn to brown lightly and become flavorful.

Sprinkle the flour over the corn mixture and stir to coat. Cook for 1 minute to eliminate the raw flour taste.

Slowly pour in the milk, whisking constantly until the mixture is smooth. Reduce the heat and let it simmer for 2-3 minutes until it thickens.

Stir in the Monterey Jack cheese and Cotija cheese. Keep stirring until the cheeses are fully melted and the dip is creamy.

Remove from heat and stir in the lime juice and cilantro. Add hot sauce if desired.

Transfer the queso to a serving dish and garnish with extra Cotija cheese, a sprinkle of chili powder, and more cilantro if you like. Serve hot with tortilla chips.

Servings and Timing

Servings: 6 servings

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Storage/Reheating

If I have any leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over low heat, stirring occasionally to prevent it from burning. If it thickens too much, I add a splash of milk to get the creamy consistency back. I always make sure to heat it gently so it stays smooth.

Related Recipes:

Mexican Street Corn Soup

FAQs

Can I use canned corn for this recipe?

Yes, you can! I like to use roasted or grilled corn for extra flavor, but canned corn will work just fine.

Can I make this ahead of time?

Yes, you can prepare the queso ahead of time, but I recommend reheating it on the stove to ensure it stays smooth and creamy. Add a little milk if it thickens too much while sitting in the fridge.

What can I serve this with?

I love serving this Street Corn Queso with tortilla chips, but it also goes great with fresh veggies like sliced bell peppers, cucumbers, or even roasted potatoes.

How do I make this spicier?

To kick up the heat, you can add more jalapeño, some hot sauce, or even a pinch of cayenne pepper. Adjust the spice level to your taste!

Can I use a different type of cheese?

Monterey Jack and Cotija are my favorites for this dip, but you can substitute the Monterey Jack with cheddar or another melty cheese if you prefer. Just be sure to use Cotija for that signature Mexican flavor.

Conclusion

This Street Corn Queso is one of my all-time favorite dips—it’s creamy, cheesy, and packed with vibrant flavors. It’s quick and easy to make, and it’s always a hit at any gathering. Whether I’m serving it for a big party or enjoying it on a quiet night at home, this dip never disappoints. Give it a try and watch it disappear in no time.

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