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
Scale
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
