Why You’ll Love This Recipe

Street Corn Queso is a bold and creamy dip that combines the smoky, zesty flavors of Mexican street corn (elote) with the richness of melted cheese. Perfect for parties, game nights, or as a crowd-pleasing appetizer, this queso delivers a punch of flavor with roasted corn, chili spices, lime, and a touch of heat—all blended into a smooth, cheesy base that’s impossible to resist.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

corn kernels (fresh, canned, or frozen)cream cheeseshredded cheddar cheeseMonterey Jack cheesemilk or half-and-halfbuttermayonnaisefresh lime juicechili powdersmoked paprikagarlic powdersaltfresh cilantrojalapeño or serrano pepper (optional for heat)cotija cheese (for topping)

directions

Heat a skillet over medium-high heat and add the corn kernels. Roast until slightly charred, about 5-7 minutes, stirring occasionally.

In a saucepan, combine the cream cheese and milk over medium heat. Stir until the mixture is smooth.

Add shredded cheddar and Monterey Jack cheese, stirring constantly until fully melted and creamy.

Stir in the roasted corn, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, and salt. Mix until well combined.

Add chopped jalapeño or serrano if you want extra heat. Simmer for another 2-3 minutes.

Remove from heat and stir in fresh chopped cilantro.

Transfer to a serving bowl and sprinkle with crumbled cotija cheese.

Serve hot with tortilla chips, crusty bread, or fresh veggies.

Servings and timing

This recipe yields approximately 6-8 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes

Variations

Use grilled corn on the cob for a smokier flavor.

Add chorizo or bacon for a meaty twist.

Try pepper jack cheese for extra spice.

Mix in diced tomatoes or black beans for texture and variety.

Top with extra lime juice and hot sauce before serving.

storage/reheating

Store leftover Street Corn Queso in an airtight container in the fridge for up to 4 days.Reheat gently on the stovetop or in the microwave, stirring frequently until smooth.Add a splash of milk if it becomes too thick when reheating.

FAQs

Can I make this queso ahead of time?

Yes, make it in advance and reheat when ready to serve. It reheats well with a splash of milk.

Is this queso very spicy?

It has a mild to moderate kick. Adjust the heat level by adding or omitting jalapeños or chili powder.

Can I make it without mayo?

Yes, you can skip the mayo or replace it with sour cream for a tangy variation.

What’s the best cheese for melting?

Monterey Jack and cheddar melt beautifully and provide a great flavor balance.

Can I freeze Street Corn Queso?

It’s best enjoyed fresh, but you can freeze it. Reheat with extra milk and stir until creamy.

What can I serve with this queso?

Tortilla chips, sliced baguette, veggie sticks, or even as a topping for tacos and nachos.

How do I keep it warm at a party?

Use a slow cooker or fondue pot to keep it warm and melty throughout your event.

Can I make it vegetarian?

Yes, it’s naturally vegetarian if you skip any meat add-ins.

Can I use canned corn?

Absolutely, just drain it well before roasting in the skillet.

Does it thicken as it cools?

Yes, reheat with a splash of milk to restore the creamy texture.

Conclusion

Street Corn Queso brings together the irresistible flavors of elote with the gooey goodness of melted cheese in a way that’s both comforting and exciting. Whether you’re scooping it with chips or drizzling it over tacos, this dip is sure to steal the show at your next gathering.