Street Corn Queso:
A warm, cheesy dip inspired by Mexican street corn (elote), combining sweet roasted corn, creamy cheeses, and smoky spices. This queso is perfect for parties, game days, or any occasion where you want a crowd-pleasing appetizer served with tortilla chips.
Ingredients
- 1 tablespoon unsalted butter
- 3 cups fresh or frozen corn kernels thawed if frozen
- 2 cups shredded Monterey Jack cheese
- 16 ounces Velveeta Queso Blanco cubed
- 1 10 oz can diced tomatoes with green chilies (Rotel), drained
- 1 large jalapeño seeded and finely diced
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder plus extra for topping
- 2 tablespoons fresh lime juice about 1 lime
- ½ cup heavy cream
- ¼ cup crumbled queso fresco for topping
- 2 tablespoons fresh cilantro chopped (plus extra for garnish)
- Tortilla chips for serving
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet, melt butter over medium-high heat. Add corn and cook, stirring occasionally, until kernels are lightly charred and golden, about 5-7 minutes.
- Remove skillet from heat, then add Monterey Jack, Velveeta Queso Blanco, drained tomatoes with chilies, jalapeño, smoked paprika, chili powder, lime juice, and heavy cream. Stir gently to combine all ingredients.
- Transfer skillet to the oven and bake uncovered for 25–30 minutes or until cheese is completely melted and bubbly, stirring halfway through for even melting.
- Remove from oven, stir to combine, and sprinkle with queso fresco, extra chili powder, and chopped cilantro.
- Let the queso sit for a few minutes to thicken slightly before serving.
- Serve warm with tortilla chips.
Notes
- For extra smoky flavor, use roasted or grilled fresh corn.
- Adjust the jalapeño and chili powder amounts to control the heat level.
- Substitute queso blanco for Velveeta if preferred, or use a mix of cheeses.
- Garnish with extra lime wedges for added zest.
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