Street Corn Queso Recipe

If you’re craving a dip that vibes with bold, smoky, and creamy flavors all rolled into one, you’ve hit the jackpot with this Street Corn Queso Recipe. It’s inspired by the irresistible Mexican street corn—charred kernels, zesty lime, a kick of jalapeño, and the melty goodness of cheese, all coming together into a rich, velvety queso that’s perfect for sharing. Whether you’re game night hosting, a casual get-together, or simply treating yourself on a cozy night in, this dip delivers comfort and excitement with every scoop.

Ingredients You’ll Need

The magic of this Street Corn Queso Recipe lies in its simplicity and the way each ingredient plays a starring role. From the sweetness of corn to the punch of fresh jalapeño, the creamy cheeses, and the bright lift of lime, these essentials blend beautifully to create layers of flavor and that luscious creamy texture you’ll fall in love with.

• Corn kernels: Fresh, frozen, or canned all work, but roasting or grilling adds a wonderful smoky depth.
• Butter: Adds richness and helps soften the onions for a perfect flavor base.
• Red onion: Provides a mild sweetness and texture contrast.
• Garlic: Brings aromatic warmth to the dip.
• Jalapeño: Seeds removed to control heat, finely chopped for that subtle spicy kick.
• Chili powder: Infuses a smoky earthiness that complements the corn beautifully.
• Smoked paprika: Enhances the smoky flavor profile with a hint of sweetness.
• Salt and pepper: Essential seasonings to brighten and balance.
• All-purpose flour: Creates a silky thickener for the queso.
• Whole milk: Adds creaminess and helps melt the cheese smoothly.
• Monterey Jack cheese: Melts into a gooey, mild base for the dip.
• Cotija cheese: Salty, crumbly, and tangy, this cheese brings the authentic Mexican street corn flair.
• Lime juice: Adds a fresh citrusy pop that brightens every bite.
• Fresh cilantro: Brings herbal freshness and color.
• Hot sauce (optional): For those who want an extra spicy boost.

How to Make Street Corn Queso Recipe

Step 1: Sauté the Aromatics

Melt the butter in a large skillet over medium heat, then add the chopped red onion. Sauté for 2 to 3 minutes until the onion softens and becomes slightly translucent, which builds a sweet and savory foundation for your queso.

Step 2: Add Garlic and Jalapeño

To the softened onions, add minced garlic and the finely chopped jalapeño. Cook for about a minute as the aromas fill your kitchen, signaling the dip is on its way to being amazing.

Step 3: Cook the Corn with Spices

Stir in the corn kernels, chili powder, smoked paprika, salt, and pepper. Let the mixture cook for roughly 5 minutes, allowing the corn to brown lightly. This step deepens the flavor and gives it that unmistakable street corn character.

Step 4: Sprinkle Flour and Coat

Sprinkle the flour evenly over the corn mixture, stirring constantly to coat each kernel. Cooking for an additional minute removes any raw flour taste and helps thicken the queso later.

Step 5: Pour in Milk and Thicken

Slowly whisk in the whole milk, keeping the mixture smooth and lump-free. Turn down the heat and let it gently simmer for 2 to 3 minutes until it starts thickening to a creamy texture.

Step 6: Melt in the Cheeses

Add shredded Monterey Jack and crumbled Cotija cheese, stirring continuously. Watch the cheeses melt fully, binding the dip into a luscious, creamy masterpiece.

Step 7: Finish with Lime and Cilantro

Remove the skillet from heat and stir in fresh lime juice and chopped cilantro. For those who love heat, now’s the time to add hot sauce to taste. This zest and herb layer elevate the queso to true street corn glory.

Step 8: Serve and Garnish

Transfer your glorious queso to a serving dish. Sprinkle additional Cotija cheese, a dusting of chili powder, and a few more cilantro leaves on top for that extra visual and taste punch. Serve it warm with crunchy tortilla chips and watch it disappear fast.

How to Serve Street Corn Queso Recipe

Garnishes

Don’t underestimate the power of garnishes when serving this Street Corn Queso Recipe. Extra crumbled Cotija cheese adds pop, while a sprinkle of chili powder brings vibrant color and flavor. A few whole cilantro leaves or thin lime wedges on the side invite guests to customize their bites.

Side Dishes

This queso pairs beautifully with classic tortilla chips, but for a heartier option, serve alongside fresh-cut veggies like bell peppers, cucumbers, or jicama sticks. It’s also a fabulous companion to tacos, grilled meats, or even a Mexican-style salad for a full fiesta on your plate.

Creative Ways to Present

For a fun twist when entertaining, consider serving the Street Corn Queso Recipe in mini cast iron skillets or colorful ramekins. You can also spoon it into hollowed-out mini bell peppers or over grilled corn cobs for a layered street-food experience. Whatever presentation you choose, this queso never fails to impress.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers from the Street Corn Queso Recipe, no worries! Store it in an airtight container in the refrigerator for up to 3 days. Because of the cheese and milk, it’s best to keep it chilled to maintain safety and freshness.

Freezing

While freezing queso isn’t ideal because it can change the texture slightly, you can freeze this dip if needed. Use a freezer-safe container and consume within 1 month. Thaw slowly in the fridge overnight to help retain as much creaminess as possible.

Reheating

Reheat gently on the stove over low heat, stirring often to prevent sticking and to coax the cheese back into that perfect melty consistency. Adding a splash of milk can help rejuvenate the dip if it feels too thick after being chilled or frozen.

FAQs

Can I use canned corn for the Street Corn Queso Recipe?

Absolutely! Canned corn works well and is convenient. Just be sure to drain it well and, if possible, give it a quick roast or sauté to mimic the smoky flavor of fresh or grilled corn.

What cheeses work best in this queso?

Monterey Jack melts beautifully and gives that creamy texture, while Cotija offers a salty, crumbly contrast that’s traditional in street corn. Mixing the two creates the ideal balance of creaminess and flavor punch.

How spicy is this dish?

The heat level is mild to medium due to the jalapeño and chili powder, but you can easily adjust the spiciness by adding more jalapeño or hot sauce if you like things hotter.

Can I make this recipe vegan or dairy-free?

You can certainly try using dairy-free cheese alternatives and plant-based milk, but the flavor and texture might differ. Roasted corn and spices remain wonderful in any version, so feel free to experiment!

Is this Street Corn Queso Recipe suitable for parties?

Definitely! It’s a crowd-pleaser that’s perfect for gatherings because it’s easy to make, serves plenty, and pairs well with a variety of sides and chips. It also holds up well when kept warm for serving.

Final Thoughts

This Street Corn Queso Recipe is one of those dishes that feels like a warm hug on a chip, packing in so much flavor and joy you’ll want to make it again and again. It’s approachable, adaptable, and downright delicious—so grab your skillet, invite your favorite people, and let this creamy, cheesy dip bring a little fiesta to your day.

Street Corn Queso Recipe

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4.1 from 74 reviews

• Author: admin
• Total Time: 25 minutes
• Yield: 6 servings 1x

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Description

This Street Corn Queso recipe is a creamy, cheesy dip inspired by the flavors of Mexican street corn. Featuring roasted corn sautéed with garlic, jalapeño, and spices, then blended with Monterey Jack and Cotija cheeses, this dip is perfect for serving warm with tortilla chips. It’s a quick and flavorful appetizer that brings the taste of street food to your home kitchen in just 25 minutes.

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Ingredients

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Vegetables & Herbs

• 2 cups corn kernels (fresh, frozen, or canned; roasted or grilled if possible)
• 1/2 cup chopped red onion
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime

Dairy

• 1 tablespoon butter
• 1 cup whole milk
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup crumbled Cotija cheese (plus more for garnish)

Pantry

• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon all-purpose flour
• Hot sauce (optional, to taste)

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Instructions

1. Sauté onions: In a large skillet, melt butter over medium heat. Add the chopped red onion and sauté for 2-3 minutes until softened and translucent.
2. Add garlic and jalapeño: Stir in the minced garlic and finely chopped jalapeño, cooking for another minute until fragrant and aromatic.
3. Cook corn with spices: Add the corn kernels, chili powder, smoked paprika, salt, and pepper. Cook for about 5 minutes, stirring occasionally, allowing the corn to brown lightly and develop flavor.
4. Add flour: Sprinkle the all-purpose flour over the corn mixture and stir to evenly coat. Cook for 1 minute to remove the raw flour taste, helping to thicken the mixture later.
5. Pour in milk and simmer: Slowly whisk in the whole milk to the skillet until the mixture is smooth. Reduce heat to low and let it simmer gently for 2-3 minutes until it thickens slightly.
6. Melt cheeses: Stir in the shredded Monterey Jack cheese and crumbled Cotija cheese. Continue stirring until all the cheese is fully melted and the dip becomes creamy and smooth.
7. Finish with lime and cilantro: Remove the skillet from the heat. Stir in the fresh lime juice and chopped cilantro. Add hot sauce if desired for extra heat.
8. Serve: Transfer the queso to a serving dish. Garnish with extra Cotija cheese, a sprinkle of chili powder, and additional cilantro if you like. Serve hot with tortilla chips and enjoy.

Notes

• For best flavor, use roasted or grilled corn to mimic authentic street corn taste.
• Adjust jalapeño quantity to control the heat level of the queso.
• You can substitute Monterey Jack with a mild cheddar or queso blanco if preferred.
• If the queso thickens too much, stir in a splash of milk to loosen it up.
• Leftover queso can be refrigerated in an airtight container for up to 3 days and reheated gently on the stove.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Mexican