Description

Street Corn Queso is a creamy, cheesy dip infused with the bold flavors of Mexican street corn, featuring charred corn, cotija cheese, jalapeños, and spices for a flavorful party favorite.

Ingredients

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2 cups frozen corn kernels, thawed
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small jalapeño, finely diced
1/2 small red onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup heavy cream
1 1/2 cups shredded Monterey Jack cheese
1/2 cup crumbled cotija cheese
2 tablespoons mayonnaise
1 tablespoon lime juice
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)

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Instructions

Heat olive oil and butter in a skillet over medium-high heat. Add the corn and cook until slightly charred, about 5-7 minutes. Remove half the corn and set aside for garnish.
Add jalapeño, red onion, and garlic to the skillet. Sauté until softened, about 3-4 minutes.
Stir in chili powder and smoked paprika. Sprinkle the flour over the mixture and cook for 1-2 minutes, stirring constantly.
Gradually whisk in the milk and cream, stirring until smooth and slightly thickened.
Lower heat and slowly add the Monterey Jack cheese, stirring until melted and smooth.
Stir in cotija cheese, mayonnaise, and lime juice. Season with salt and pepper to taste.
Transfer the queso to a serving bowl, garnish with reserved corn and chopped cilantro.
Serve warm with tortilla chips or fresh vegetables.

Notes

Use fresh corn when in season for enhanced flavor.
Adjust the level of heat by increasing or decreasing the jalapeño.
Can be kept warm in a slow cooker on low setting for parties.
Great as a topping for nachos or tacos too.

Nutrition

Serving Size: 1/2 cup
Calories: 220
Sugar: 3g
Sodium: 320mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 7g
Cholesterol: 35mg