Name: Street Corn Queso Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 1 tablespoon butter; 2 cups frozen or fresh corn kernels; 1/4 teaspoon smoked paprika; 1/4 teaspoon chili powder; Salt and pepper to taste; 1 jalapeño (seeded and finely chopped); 2 cloves garlic (minced); 1/4 cup chopped red onion; 2 tablespoons all-purpose flour; 1 cup whole milk; 1/2 cup sour cream; 2 cups shredded sharp cheddar cheese; 1/2 cup crumbled Cotija cheese; Juice of 1 lime; 2 tablespoons chopped fresh cilantro

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If you’re hunting for a showstopping appetizer that brings a burst of summer to any table, Street Corn Queso is about to become your new obsession. This irresistible dip balances sweet, smoky charred corn with a creamy blend of cheddar, cotija, and a pop of zingy lime — all in one bubbly, cheesy skillet. Whether you’re planning a party or just movie night on the couch, Street Corn Queso is the kind of comforting, flavor-packed sensation that everyone will pile onto their chips (and secretly hope there are leftovers of). Let’s dive right in!

Ingredients You’ll Need

This Street Corn Queso comes together with everyday ingredients, each one playing a key role in creating that crave-worthy combination of creamy, spicy, tangy, and smoky. Here’s what you’ll need — and why they matter:

Butter: Adds richness and helps char the corn for that classic street corn flavor.
Corn kernels (fresh or frozen): The sweet, juicy star of the dish, delivering the signature street corn vibe.
Smoked paprika: Infuses a subtle smokiness that mimics flame-grilled corn.
Chili powder: Brings a gentle heat and earthy color to the queso.
Salt and pepper: Essential for seasoning and bringing everything together, taste as you go!
Jalapeño (seeded and finely chopped): Offers just the right kick — adjust seeds to control the heat.
Garlic (minced): Adds savory, aromatic depth underneath all the cheese.
Red onion (chopped): A little tang and bite, plus a pop of color.
All-purpose flour: Thickens the queso for a velvety, dunkable consistency.
Whole milk: The creamy backbone that makes the sauce luscious.
Sour cream: Brings an irresistible tang and silky smoothness to every bite.
Sharp cheddar cheese (shredded): Melts beautifully and packs a punch of flavor.
Cotija cheese (crumbled): Classic Mexican cheese that brings briny, salty notes and authentic street corn flair.
Lime juice: Cuts through the richness and brightens the whole dish.
Fresh cilantro (chopped): Finishes things off with fresh, herby fragrance and beautiful color.

How to Make Street Corn Queso

Step 1: Char the Corn

Start by melting the butter in a large skillet over medium heat. Toss in the corn, smoked paprika, chili powder, salt, and pepper. Stir occasionally and let the kernels sizzle for about 5 to 6 minutes until you see golden, toasty spots — this is where Street Corn Queso gets its signature smoky sweetness!

Step 2: Add Veggies and Aromatics

Next, stir in the chopped jalapeño, garlic, and red onion. Let them cook just until soft and fragrant, around 2 to 3 minutes. The jalapeño offers gentle warmth, while the garlic and onion deepen the savory notes that make each bite of Street Corn Queso pop.

Step 3: Thicken It Up

Sprinkle the flour over the corn mixture and stir until everything is evenly coated. This flourish sets the stage for that thick, creamy queso texture rather than a runny sauce. Give it about 1 minute to cook out any floury taste.

Step 4: Make It Creamy

Slowly whisk in the whole milk, stirring as you go to avoid any lumps. Within a couple of minutes, the sauce will start to thicken and come together. Reduce the heat if needed to keep things smooth and silky — this is the creamy base every Street Corn Queso dreams of!

Step 5: Melt in the Cheese

Now for the fun part: Stir in the sour cream, then gradually add the sharp cheddar cheese. Keep stirring as it melts into a luscious, stretchy cheese sauce. Squeeze in the lime juice for brightness and stir in half of the crumbled Cotija cheese; it gives Street Corn Queso the tang and saltiness that takes the flavor over the top.

Step 6: Garnish and Serve

Remove the skillet from the heat. Top with the remaining Cotija cheese and fresh cilantro. Serve your Street Corn Queso bubbling hot, surrounded by tortilla chips or veggies, and watch it disappear faster than you imagined!

How to Serve Street Corn Queso

Garnishes

The right garnish not only makes your Street Corn Queso eye-catching but also adds a burst of fresh flavor with every scoop. Sprinkle extra Cotija cheese and a shower of chopped cilantro for classic flair. A few slices of jalapeño or a dusting of chili powder offers dramatic color and a welcome spicy note. Don’t forget extra lime wedges on the side — guests can squeeze their own for a bright finish!

Side Dishes

Street Corn Queso is practically made for dunking but loves to mingle with other Mexican-inspired sides. Serve with warm tortillas, crispy tostadas, grilled veggie skewers, or a platter of fresh-cut cucumbers, radishes, and bell peppers for a bit of crunch. Homemade salsa and guacamole on the table can turn your queso gathering into a true fiesta.

Creative Ways to Present

If you want to shake things up, try presenting Street Corn Queso in a small cast-iron skillet for that “straight-from-the-oven” look. Or pile the dip onto loaded nachos, drizzle over tacos, or even spoon a bit inside a quesadilla before grilling. For parties, pour the queso into little cups or ramekins for single-serving dippable delights!

Make Ahead and Storage

Storing Leftovers

Got a little Street Corn Queso left after the party? Lucky you! Allow it to cool before transferring to an airtight container. Store in the fridge where it keeps well for up to three days. Give it a quick stir before reheating to revive the creaminess.

Freezing

While many creamy cheese dips don’t freeze perfectly, you can stash away Street Corn Queso if needed. Place in a freezer-safe container, leaving a bit of space for expansion. Freeze for up to one month. Thaw overnight in the fridge for best results — just know the texture may be a little less silky after reheating.

Reheating

For the smoothest results, reheat Street Corn Queso gently in a saucepan over low heat. Add a splash of milk if the dip seems too thick. Stir regularly to prevent sticking — and bring it just to a simmer. In a hurry? Pop individual portions in the microwave at 50 percent power, stirring every 30 seconds until hot and melty.

FAQs

Can I use canned corn instead of fresh or frozen?

Absolutely! If you’re short on time, canned corn works in a pinch. Drain it well and still try to sauté until it picks up those lovely charred edges for maximum flavor in your Street Corn Queso.

Is there a way to make this dip spicier?

Definitely. Add extra jalapeño (with seeds for more heat), a dash of cayenne, or even chopped chipotle in adobo for smoky, fiery intensity. Customizing the spice level is one of the best parts of homemade Street Corn Queso.

What’s a good substitute for Cotija cheese?

If Cotija is hard to find, crumble feta or use queso fresco for a similar salty tang and texture. These alternatives keep the character of Street Corn Queso without skipping a beat.

Can I make Street Corn Queso in advance?

Yes! This dip holds up wonderfully made a day ahead. Simply let it cool, store in the fridge, and gently reheat on the stove with a little extra milk. Stir well to bring back all that creaminess before serving.

Is this recipe gluten-free?

With one simple swap, it can be! Just use your favorite 1:1 gluten-free flour instead of all-purpose flour, and Street Corn Queso is safe for everyone to enjoy.

Final Thoughts

There’s nothing quite like sharing a bubbling pot of Street Corn Queso with friends or family, watching chip after chip scoop up those cheesy, zesty, corn-packed bites. Whether you’re hosting game night or treating yourself, don’t be surprised when this dip disappears in record time. Give it a try — and welcome all the happy “More queso, please!” requests.

Street Corn Queso Recipe

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4.7 from 11 reviews

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

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Description

Indulge in the creamy, flavorful delight of Street Corn Queso. This Mexican-inspired appetizer combines the sweetness of corn with the richness of cheeses and a hint of spice, perfect for dipping tortilla chips or veggies.

Ingredients

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For the Street Corn Queso:

1 tablespoon butter
2 cups frozen or fresh corn kernels
1/4 teaspoon smoked paprika
1/4 teaspoon chili powder
Salt and pepper to taste
1 jalapeño (seeded and finely chopped)
2 cloves garlic (minced)
1/4 cup chopped red onion
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup sour cream
2 cups shredded sharp cheddar cheese
1/2 cup crumbled Cotija cheese
Juice of 1 lime
2 tablespoons chopped fresh cilantro

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Instructions

Cook the Corn: Melt butter in a skillet, add corn, paprika, chili powder, salt, and pepper. Cook until lightly charred.
Prepare the Mixture: Add jalapeño, garlic, and red onion. Cook until softened. Sprinkle with flour, then slowly whisk in milk until thickened.
Add Cheeses: Stir in sour cream, cheddar cheese, lime juice, and half of the Cotija until creamy. Top with remaining Cotija and cilantro.
Serve: Enjoy warm with chips or veggies.