Description
Street Corn Queso is a delightful dip featuring creamy cheeses and fresh corn, perfect for gatherings. With cheese melting in a golden, charred blend, it’s great for dipping with tortilla chips.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 3 cups fresh or frozen corn kernels, thawed if frozen
- 2 cups (226 g) monterey jack cheese, shredded
- 16 ounces velveeta queso blanco, cubed
- 1 can (10 ounces) rotel, 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 oven-safe skillet over medium-high heat.
- Add the corn and cook until lightly charred and golden.
- Remove from heat and mix in the Monterey Jack cheese, Velveeta Queso Blanco, drained Rotel, diced jalapeño, paprika, chili powder, and lime juice.
- Pour in the heavy cream and stir until well combined.
- Bake uncovered for 25–30 minutes, stirring halfway through until cheese is melted and bubbling.
- Carefully take the skillet out of the oven and stir to mix.
- Top with crumbled queso fresco, a sprinkle of chili powder, and chopped cilantro.
- Allow to sit for 5 minutes before serving.
- Serve warm with tortilla chips for dipping.
Notes
For added spice, leave some seeds in the jalapeño.
Substitute roasted corn for an extra smoky flavor.
Serve with fresh lime wedges for a zesty kick.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 70 mg