Name: Street Corn Queso
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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)

Ingredients & Substitutions

Corn: You can use fresh corn cut off the cob, or frozen corn that’s been thawed. Both work great in this dip! Just cook it until the kernels get a little golden and roasted for the best flavor.

Monterey Jack Cheese: Monterey Jack cheese melts really well and adds a creamy, mild flavor. If you don’t have it, you can use cheddar, pepper jack for more spice, or even mozzarella for a mild and stretchy dip.

Velveeta Queso Blanco: Velveeta Queso Blanco is a soft, white cheese that melts really well. It makes the queso super smooth and creamy. I also used it in my Chicken Bacon Ranch Queso, which you will also want to try! If you don’t have it, you can use regular Velveeta, white American cheese, or even cream cheese instead.

Diced Tomatoes: I used a can of Rotel, which is diced tomatoes with green chilies. It adds a little spice and extra flavor to the dip. If you don’t have Rotel, you can use regular diced tomatoes and add a bit of chopped green chilies or a pinch of chili powder.

Jalapeño Pepper: Jalapeño adds a little bit of heat and classic street corn flavor to the dip. I used one large pepper, with the seeds taken out to keep it from getting too spicy. If you like things hotter, you can leave some seeds in or add an extra pepper!

Spices: The paprika and chili powder add mild smoky and spicy flavors that make the queso taste more like classic Mexican street corn. They give the dip a little extra kick without being too spicy.

Toppings: Topping the queso with crumbled queso fresco, a sprinkle of chili powder, and fresh cilantro adds extra flavor and color. The queso fresco gives a salty, crumbly texture that’s perfect with the creamy dip.

Pan of Street Corn Queso on a wooden table.

Tips for Charring Corn at Home

In this recipe, I have you char the corn in melted butter on the stove by heating butter in a skillet over medium-high heat. Add the corn and let it cook without stirring for a few minutes until the kernels turn golden and a little browned. Then stir now and then until the corn is nicely charred all over. If you want, you can also roast the corn in the oven. Spread the corn on a baking sheet and cook at 425°F for about 10 minutes, stirring once halfway through, until the corn is browned and a little crispy. Both ways give your queso a yummy, smoky flavor!

What’s the Difference Between Street Corn Queso and Regular Queso?

Street corn queso and regular queso sound similar, but they’re actually pretty different. Street corn queso has sweet corn, lime juice, and a little spice, kind of like eating Mexican street corn in dip form. Regular queso is just melted cheese with some peppers or tomatoes. If you’ve only tried regular queso before, this one is a delicious variation with extra flavor and texture. It’s worth giving it a shot!

Can I Make Street Corn Queso in a Slow Cooker?

Yes! You can make street corn queso in a slow cooker by adding all the ingredients and cooking on low for about 2 hours. It’s easy and keeps the cheese melty and creamy, and it’s perfect for parties or busy days. Just stir it a few times while it cooks to mix everything well.

Hand holding a chip with Street Corn Queso.

How to Store & Reheat Street Corn Queso

To store leftover street corn queso, let it cool to room temperature. Then, put it in an airtight container. Store it in the refrigerator for up to 4 days. To reheat queso, warm it up slowly on the stove over low heat, stirring often until it’s hot and creamy again. You can also reheat it in the microwave in short bursts, stirring between each, to avoid burning.

Can I Freeze Street Corn Queso?

You can freeze street corn queso, but the texture might change a little when you reheat it. The cheese can separate or get grainy. If you do freeze it, let it cool completely first, then store it in a freezer-safe container for up to 2 months. Reheat slowly on the stove, stirring often, to help it get creamy again.