Description

This Street Corn Queso combines the sweet crunch of corn with melted cheeses and spices, creating a delightful dip that is easy to prepare and perfect for gatherings. With just a few steps, you can whip up this mouthwatering treat that pairs perfectly 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 (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).
Melt the butter in a large (10-inch) oven-safe skillet over medium-high heat.
Add the corn and cook until the kernels are lightly charred and golden, stirring occasionally.
Remove from heat and add the 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 all ingredients are combined.
Transfer the skillet to the oven and bake, uncovered, for 25–30 minutes, or until the cheese is melted and bubbly, stirring halfway through.
Remove from the oven and stir to combine.
Top the queso with crumbled queso fresco, a sprinkle of chili powder, and chopped cilantro.
Let sit for 5 minutes to thicken slightly before serving.
Serve warm with tortilla chips for dipping.

Notes

Feel free to adjust the spice level by using more or less jalapeño.
This dish can be made ahead of time and reheated when needed.
You can add diced avocado or sour cream as additional toppings for creaminess.

Nutrition

Serving Size: 1/2 cup
Calories: 300
Sugar: 2g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 10g
Cholesterol: 40mg