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)

Description

This Street Corn Queso is a creamy, flavorful dip that brings the essence of Mexican street corn to your table. Featuring roasted corn, melty cheeses, and a zesty lime-chili kick, this dip is perfect for any occasion, whether it’s a game day snack, taco night, or casual gatherings with friends and family.

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)

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Instructions

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.

Notes

For extra flavor, you can roast or grill your corn.

If reheating leftovers, warm gently in a skillet, adding a splash of milk if necessary.

Customize the heat by adjusting the jalapeño or adding hot sauce to taste.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizer, Dip
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 6 servings
Calories: 265 kcal