Description
This Street Corn Queso is a delightful mix of melted cheeses, fresh corn, and zesty spices. Perfect for gatherings or a cozy night in, it’s a crowd-pleaser that’s simple to prepare and always satisfying.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 3 cups fresh or frozen corn kernels, thawed if frozen
- 2 cups monterey jack cheese, shredded
- 16 ounces velveeta queso blanco, cubed
- 1 can (10 ounces) rotel (diced tomatoes with green chilies), drained
- 1 large jalapeño, seeded and finely diced
- 1 teaspoon paprika
- ½ teaspoon chili powder, plus more for topping
- 2 tablespoons freshly squeezed lime juice, about 1 lime
- ½ cup heavy cream
- ¼ cup queso fresco, crumbled, for topping
- 2 tablespoons fresh cilantro, chopped, for topping
- Tortilla chips, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Melt the butter in a large (10-inch) oven-safe skillet over medium-high heat.
- Add corn and cook, stirring occasionally, until lightly charred and golden.
- Remove the skillet from heat and add Monterey Jack cheese, Velveeta Queso Blanco, drained Rotel, diced jalapeño, paprika, chili powder, and lime juice.
- Pour in the heavy cream and stir gently until combined.
- Transfer the skillet to the oven and bake, uncovered, for 25–30 minutes until melted and bubbling, stirring halfway to ensure even melting.
- Remove the skillet from the oven and stir to combine.
- Top with crumbled queso fresco, chili powder, and chopped cilantro.
- Let sit for 5 minutes to thicken slightly before serving.
- Serve warm with tortilla chips for dipping.
Notes
For an extra kick, leave some seeds in the jalapeño.
Feel free to substitute with your favorite cheese varieties.
This dip can be made ahead and reheated in the oven before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 50mg