Description
This Street Corn Queso combines fresh corn and creamy cheeses for an irresistible dip. It’s an easy dish to prepare, perfect for gatherings or cozy nights in.
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
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 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 stir gently until combined.
- Transfer the skillet to the oven and bake uncovered for 25–30 minutes, or until the cheese is melted and bubbling. Stir halfway through for 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 sit for 5 minutes to thicken before serving.
- Serve warm with tortilla chips for dipping.
Notes
If you prefer a spicier queso, leave some seeds in the jalapeño.
For a smoky flavor, try adding some smoked paprika.
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 60 mg