Description

This Street Corn Queso is a crowd-pleaser with its rich flavor and creamy texture. With simple ingredients and easy preparation, it makes a perfect dip for chips or a delicious comfort add-on to any meal. Ideal for family gatherings or casual evenings!

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 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, 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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C).
In a large oven-safe skillet over medium-high heat, melt the butter.
Add the corn and cook while stirring occasionally until the kernels are lightly charred and golden.
Remove the skillet 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 everything is well combined.
Transfer the skillet to the oven and bake uncovered for 25–30 minutes until the cheese is melted and bubbling. Stir halfway through to help everything melt evenly.
Carefully take the skillet out of the oven and stir to combine.
Top the queso with crumbled queso fresco, a sprinkle of chili powder, and chopped cilantro.
Allow the queso to sit for 5 minutes to thicken slightly before serving.
Serve warm right from the skillet with tortilla chips for dipping.

Notes

For a spicier dip, leave some seeds in the jalapeño.
Feel free to substitute the Monterey Jack cheese with other cheese varieties of your choice.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1/2 cup
Calories: 320
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 12g
Cholesterol: 50mg