Description

Street Corn Queso is a mouthwatering dip that brings together the sweetness of corn, the creaminess of cheese, and a hint of spice. It’s perfect for gatherings or a cozy night in, and it’s simple to prepare with just a few key ingredients. Enjoy this delightful dish warm with tortilla chips for a satisfying snack or appetizer.

Ingredients

Scale

1 tablespoon unsalted butter
3 cups fresh or frozen corn kernels, thawed if frozen
2 cups 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
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 butter in a large (10-inch) oven-safe skillet over medium-high heat.
Add the corn and cook, stirring occasionally, until lightly charred and golden.
Remove from heat and add Monterey Jack cheese, Velveeta Queso Blanco, drained Rotel, diced jalapeño, paprika, chili powder, and lime juice.
Pour in the heavy cream and gently stir to combine.
Transfer the skillet to the oven and bake uncovered for 25–30 minutes until cheese is melted and bubbling, stirring halfway through.
Carefully remove from the oven and stir to combine.
Top with crumbled queso fresco, a light dusting of chili powder, and chopped cilantro.
Let sit for 5 minutes to thicken slightly before serving.
Serve warm with tortilla chips.

Notes

For extra flavor, roast the corn before adding to the skillet.
Feel free to adjust the spice level by adding more or less jalapeño.
This dip can be prepared ahead of time and baked just before serving.

Nutrition

Serving Size: 1/2 cup
Calories: 320
Sugar: 4g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 12g
Cholesterol: 40mg