Description

This Street Corn Queso features a delightful combination of melted cheeses, sweet corn, and zesty spices. It’s a quick and flavorful option, ideal for gatherings or cozy nights at home. With minimal prep time, this dish is sure to impress anyone looking for an easy, homemade dip to share.

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 (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

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Instructions

Preheat the oven to 375°F (190°C).
In a large (10-inch) oven-safe skillet over medium-high heat, melt the butter.
Add the corn and cook, stirring occasionally, until the kernels are lightly charred and golden.
Remove the skillet from heat and mix in Monterey Jack cheese, Velveeta Queso Blanco, drained Rotel, diced jalapeño, paprika, chili powder, and lime juice.
Pour in the heavy cream and gently stir until thoroughly combined.
Transfer the skillet to the oven and bake uncovered for 25–30 minutes, or until the cheese is fully melted and bubbling around the edges. Stir halfway through to ensure even melting.
Carefully remove from the oven and stir to combine.
Top with crumbled queso fresco, a light dusting of chili powder, and chopped cilantro.
Let the queso sit for 5 minutes to thicken slightly before serving.
Serve warm from the skillet with tortilla chips for dipping.

Notes

For extra heat, leave some seeds in the jalapeño.
Feel free to substitute other cheeses like cheddar or pepper jack for a twist.
Store leftovers in an airtight container for up to 2 days.

Nutrition

Serving Size: 1/2 cup
Calories: 300
Sugar: 3g
Sodium: 590mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 10g
Cholesterol: 60mg