Street Corn Queso Recipe
If you’re craving a dip that brings together the bold flavors of Mexican street corn and the irresistible creaminess of warm queso, then this Street Corn Queso is about to become your new party favorite! Sweet, charred corn mingles with a zesty blend of cheese, jalapeños, lime, and spices for a dip that’s bursting with personality—and seriously addictive scooped with tortilla chips. Whether you’re hosting game night, having friends over, or just need something snacky and satisfying, Street Corn Queso will brighten any spread and have everyone asking for the recipe.
Ingredients You’ll Need
This ingredient list is a celebration of everything bright, melty, and just a little bit spicy. Every component has a starring role in the flavor and texture of Street Corn Queso, so gather these simple but essential items for the ultimate dip experience!
- Unsalted butter: Lends a rich, classic base while allowing you to control the saltiness.
- Olive oil: Adds silkiness and amps up the savory, golden corn flavor.
- Corn kernels (fresh, canned, or frozen): The heart of this dip, offering sweetness and texture—char for depth!
- Jalapeño (seeded and finely chopped): Invites just the right amount of gentle heat and a fresh peppery bite.
- Garlic (minced): For a little aromatic magic that ties the flavors together.
- Chili powder: Infuses smoky, earthy notes that feel distinctly authentic.
- Smoked paprika: Provides that crave-worthy, subtle smokiness and gorgeous color.
- Salt and pepper: Essential for balancing all the bold flavors in this queso.
- All-purpose flour: Thickens the dip to that perfectly dippable consistency.
- Whole milk: The key to a luscious, ultra-creamy sauce.
- Monterey Jack cheese (shredded): Melts beautifully and gives mild, gooey richness.
- Sharp cheddar cheese (shredded): Sharpens the cheesy flavor for real depth.
- Cotija cheese (crumbled): Traditional and tangy—sprinkling this in adds salty brightness.
- Mayonnaise: The surprise ingredient! It creates incredible silkiness and that signature street corn vibe.
- Fresh lime juice: Zesty and fresh, it keeps the queso balanced and vibrant.
- Fresh cilantro (chopped): An herbal finish that pops against all that creamy, cheesy goodness.
How to Make Street Corn Queso
Step 1: Sauté and Char the Corn
Start by heating the butter and olive oil together in a large skillet over medium-high heat. Once sizzling, toss in the corn kernels. Let them cook undisturbed for a minute or two at a time—that’s how you get those gorgeous little charred bits that anchor the corn flavor and add texture. After about 4 to 5 minutes, the corn should smell toasty and look golden brown in spots, which means it’s ready for its supporting players.
Step 2: Build the Flavor Base
Add in your finely chopped jalapeño and minced garlic, then sprinkle over the chili powder, smoked paprika, a generous pinch of salt, and some cracked pepper. As these sizzle, the whole kitchen will fill with mouthwatering aromas. The idea is to let everything get fragrant, stirring for 1 to 2 minutes so the spices bloom and infuse the corn with warmth and complexity.
Step 3: Thicken with Flour
Sprinkle the flour over your veggie mixture and stir vigorously. You want to coat the corn and aromatics—this step thickens the base just enough to create that perfect scoopable texture for your Street Corn Queso. Give it about one minute to cook off the raw flour taste before moving on.
Step 4: Make the Creamy Sauce
Slowly pour in the whole milk, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer; it’ll start to thicken up almost magically. Once it’s silky and just bubbling, dial down the heat to low, then drop in the shredded Monterey Jack and sharp cheddar cheeses a handful at a time. Stir continuously as they melt, transforming the mixture into a shiny, creamy dip that’s absolutely begging for tortilla chips.
Step 5: Finish with Street Corn Flair
Now for the ultimate Street Corn Queso signature: remove the skillet from heat and fold in the crumbled cotija, mayonnaise, and a squeeze of fresh lime juice. Stir thoroughly to combine, and finish with a generous sprinkle of chopped cilantro for that fresh green burst. Serve immediately for maximum creamy meltiness alongside your favorite dippers.
How to Serve Street Corn Queso
Garnishes
When it comes to finishing touches, you can’t go wrong with extra cotija cheese, more chopped cilantro, and a few thin jalapeño slices for a pop of color and heat. A quick dusting of chili powder or smoked paprika on top also looks beautiful and hints at the flavors inside. These little extras turn your Street Corn Queso into a true show-stopper that’s as gorgeous as it is delicious!
Side Dishes
This dip belongs right in the center of a party spread. Pair Street Corn Queso with sturdy tortilla chips, soft warm tortillas, or crunchy veggie sticks like carrots, bell peppers, and cucumber. It’s equally amazing as a topping for nachos or spooned over tacos. You can even serve it next to grilled meats or roasted veggies for a fusion twist that will have your guests swooning.
Creative Ways to Present
Want to make this dip the star of your next gathering? Serve Street Corn Queso in a rustic cast-iron skillet straight from the stove or pour it into a hollowed-out round loaf of bread for an edible bowl. You can also pour individual portions into small ramekins for a classy pass-around appetizer—each topped with its own flair of jalapeño and cilantro.
Make Ahead and Storage
Storing Leftovers
If you miraculously have any queso left, store it in an airtight container in the refrigerator for up to 4 days. The texture may thicken a little as it cools, but a quick reheat will restore its creamy appeal. Be sure to press plastic wrap directly onto the surface if you want to prevent any film from forming.
Freezing
Although cheese-based dips can sometimes change texture after freezing, Street Corn Queso actually freezes pretty well. Transfer any leftover queso to a freezer-safe container and freeze for up to 2 months. Thaw it overnight in the refrigerator before reheating, and give it a good stir—with a splash of milk if needed—to bring back the creaminess.
Reheating
To revive your Street Corn Queso, reheat gently in a saucepan over low heat. Stir constantly and add a little extra milk to smooth things out if it has thickened. The microwave also works—just use low power and stir every 30 seconds until creamy and hot. Don’t overheat, or the cheese may become grainy.
FAQs
Can I make Street Corn Queso ahead of time?
Yes! You can absolutely prepare the queso up to 2 days in advance. Store covered in the fridge, and reheat gently on the stovetop with a splash of milk before serving to bring it back to its luscious state.
What type Appetizer
All types work well for Street Corn Queso. Fresh corn will give you the sweetest, most vibrant flavor, but high-quality frozen corn or drained canned corn are great stand-ins when fresh isn’t available. Just be sure to dry thawed frozen or canned corn before charring.
Is there a way to make it spicier?
Absolutely! For more heat, leave the seeds in your jalapeño, add a splash of your favorite hot sauce, or toss in a pinch of cayenne pepper. Customize the spice level to suit your taste and the crowd you’re feeding.
Can I make this dip gluten-free?
Yes! Simply swap the all-purpose flour for your favorite gluten-free flour blend or cornstarch (using half the amount), and follow the rest of the recipe as directed. The result is an equally cheesy, creamy Street Corn Queso that everyone can enjoy.
What should I do if my queso is too thick?
No worries at all! Just whisk in small amounts of warm milk until you reach your desired consistency. This trick brings the dip right back to its original creamy, molten texture, perfect for dipping or drizzling.
Final Thoughts
There’s something irresistibly joyful about dunking into a bubbling bowl of Street Corn Queso—every scoop is packed with zesty, creamy, and crave-worthy flavors. Give this recipe a try and watch it disappear at your next get-together; it’s a guaranteed crowd-pleaser that might just become your new go-to dip. Don’t be surprised if friends and family start requesting it at every occasion!
Print
Street Corn Queso Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy, cheesy goodness of Street Corn Queso, a flavorful Mexican-inspired dip perfect for parties or snacking. This easy stovetop recipe combines sweet corn, spicy jalapeños, and a blend of melted cheeses for a crowd-pleasing appetizer.
Ingredients
For the Queso:
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 cups corn kernels (fresh, canned, or frozen)
- 1 jalapeño (seeded and finely chopped)
- 2 cloves garlic (minced)
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon all-purpose flour
- ¾ cup whole milk
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- ¼ cup crumbled cotija cheese
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Cook the Corn: In a large skillet, heat butter and olive oil. Add corn and cook until lightly charred.
- Add Flavors: Stir in jalapeño, garlic, chili powder, smoked paprika, salt, and pepper. Cook until fragrant.
- Thicken: Sprinkle in flour and stir to coat. Slowly whisk in milk and simmer.
- Melt Cheeses: Reduce heat, add Monterey Jack and cheddar. Stir until smooth.
- Finish: Remove from heat, mix in cotija, mayonnaise, and lime juice. Sprinkle with cilantro and serve.
Notes
- For a spicier dip, keep jalapeño seeds or add hot sauce.
- You can make it ahead and reheat gently with a splash of milk.
- Great as a topping for nachos or tacos too.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: ¼ cup
- Calories: 230
- Sugar: 3g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg
