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.
Ingredients
Scale
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)
Instructions
- 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.
- Add garlic and jalapeño: Stir in the minced garlic and finely chopped jalapeño, cooking for another minute until fragrant and aromatic.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
