Description
Street Corn Queso combines the creamy richness of classic queso dip with the bold, zesty flavors of Mexican street corn—perfect for parties, game day, or snacking with tortilla chips.
Ingredients
Units
Scale
- 1 tablespoon butter
- 1 1/2 cups corn kernels (fresh, frozen, or canned and drained)
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1 tablespoon lime juice
- 1/2 cup sour cream
- 1/2 cup milk
- 8 oz cream cheese, cubed
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup crumbled cotija or feta cheese
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
Instructions
- In a large skillet, melt butter over medium-high heat. Add corn and cook for 5–6 minutes until lightly charred and golden. Stir in jalapeño, garlic, chili powder, and paprika; cook for another 1–2 minutes.
- Lower heat to medium and add lime juice, sour cream, and milk. Stir until well combined.
- Add cream cheese and stir until melted and smooth.
- Stir in shredded cheddar until fully melted and creamy. Season with salt and pepper to taste.
- Top with cotija cheese and cilantro before serving.
- Serve warm with tortilla chips, toasted bread, or as a topping for tacos or nachos.
Notes
- Use roasted or grilled corn for even more flavor.
- For extra heat, keep the jalapeño seeds or add hot sauce.
- This queso can be kept warm in a slow cooker on low for parties.
Nutrition
- Serving Size: 1/4 cup
- Calories: 190
- Sugar: 2g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 40mg