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Street Corn Queso Recipe

Street Corn Queso Recipe
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4.6 from 9 reviews

Indulge in the creamy and flavorful delight of Street Corn Queso, a Mexican-inspired cheese dip that combines the sweetness of corn with the kick of jalapeños. Perfect for parties or cozy nights in, this appetizer will have everyone coming back for more.

Ingredients

Units Scale

Ingredients:

  • 1 tablespoon butter
  • 1 1/2 cups frozen or fresh corn kernels
  • 1 jalapeño (seeded and finely chopped)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 3/4 cup whole milk
  • 4 oz cream cheese (cubed)
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/2 cup cotija cheese (crumbled)
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. In a large skillet, melt the butter over medium-high heat. Add the corn and cook for 4–5 minutes until slightly charred.
  2. Stir in the jalapeño, garlic, chili powder, smoked paprika, and salt. Sauté for another 1–2 minutes until fragrant.
  3. Sprinkle in the flour and cook for 1 minute. Slowly whisk in the milk and bring to a simmer.
  4. Reduce heat to low and stir in the cream cheese until melted. Add Monterey Jack cheese in batches, stirring until smooth and creamy.
  5. Stir in the cotija cheese, mayonnaise, and lime juice. Mix well and cook for another 1–2 minutes until hot and bubbly.
  6. Remove from heat and top with fresh cilantro. Serve warm with tortilla chips.

Notes

Notes:

  • For extra heat, leave in some jalapeño seeds or add a pinch of cayenne.
  • You can substitute feta for cotija if needed.
  • This queso can be kept warm in a slow cooker on low for parties.

Nutrition

Find it online: https://easy-tapas-recipes.com/street-corn-queso-recipe/