Street Corn Queso
This Street Corn Queso is the perfect cheesy dip for any party! It’s a warm and creamy dip made with sweet corn, melty cheese, and a little bit of spice. The queso gets golden and bubbly in the oven and tastes amazing with tortilla chips!
Servings: 8 people
Calories: 432kcal
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
Instructions
- Preheat oven to 375°F (190°C).
- In a large (10-inch) oven-safe skillet over medium-high heat, melt butter.
- Add the corn and cook, stirring occasionally, until the kernels are lightly charred and golden.
- Remove the skillet from heat. Add the Monterey Jack cheese, Velveeta Queso Blanco, drained Rotel, diced jalapeño, paprika, chili powder, and lime juice.
- Pour in heavy cream and gently stir until everything is evenly combined.
- Transfer the skillet to the oven and bake, uncovered, for 25–30 minutes, or until the cheese is fully melted and bubbling around the edges. Stir gently halfway through baking to help everything melt evenly.
- Carefully remove the skillet from the oven. Stir to combine.
- Top the queso with crumbled queso fresco, a light dusting of chili powder, and chopped cilantro.
- Let the queso sit for 5 minutes to thicken slightly before serving.
- Serve warm, straight from the skillet, with tortilla chips for dipping.
Nutrition
Serving: 1portion | Calories: 432kcal