Why You’ll Love Street Corn Queso Recipe
If you’re a fan of the delicious flavors of Mexican street corn, then this queso is a must-try. The blend of sweet corn, smoky paprika, spicy jalapeños, and tangy cotija cheese brings the vibrant essence of elote into a smooth, melty dip. The creamy texture combined with the pop of cilantro and lime makes every bite refreshing and indulgent. This easy recipe can be whipped up in just 20 minutes and is guaranteed to be a hit at any party or get-together.
Ingredients
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1 tablespoon butter
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1 cup corn kernels (fresh, canned, or frozen and thawed)
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1 jalapeño, finely chopped
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2 cloves garlic, minced
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1/2 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1 tablespoon all-purpose flour
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3/4 cup whole milk
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1/4 cup heavy cream
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1 1/2 cups shredded cheddar cheese
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1/2 cup crumbled cotija or feta cheese
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1 tablespoon lime juice
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2 tablespoons chopped fresh cilantro
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a skillet over medium heat, melt the butter. Add the corn and jalapeño. Cook for 3-4 minutes until the corn is lightly charred.
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Add the garlic, chili powder, and smoked paprika to the skillet. Sauté for another 1 minute.
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Stir in the flour and cook for 1 minute to eliminate the raw flour taste.
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Slowly whisk in the milk and cream. Bring the mixture to a simmer.
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Add the cheddar cheese in small handfuls, stirring continuously until the cheese is melted and the mixture is smooth.
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Stir in the cotija cheese, lime juice, and cilantro. Mix until fully combined.
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Serve hot with tortilla chips or warm tortillas for dipping.
Servings and Timing
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Servings: Makes about 2 cups.
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Total Time: 20 minutes (10 minutes prep time, 10 minutes cook time).
Variations
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Add Meat: For a heartier dip, add cooked bacon, chorizo, or grilled chicken.
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Spice it Up: If you like extra heat, add more jalapeños or a dash of hot sauce.
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Cheese Options: You can swap the cheddar cheese with Monterey Jack or pepper jack for a different flavor profile.
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Vegan Version: Use dairy-free cheese and cream alternatives for a vegan-friendly option.
Storage/Reheating
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Storage: Store any leftover Street Corn Queso in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat gently on the stove over low heat, stirring occasionally, or in the microwave in short intervals, stirring in between.
FAQs
Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly for this recipe. Just thaw it before using.
Can I make this dip ahead of time?
While it’s best served fresh, you can make it ahead and store it in the fridge. Reheat gently before serving.
Can I add more spice to the queso?
Absolutely! Add extra jalapeños, chili flakes, or your favorite hot sauce to adjust the spice level.
Is there a substitute for cotija cheese?
Feta cheese is a great substitute for cotija in this recipe, offering a similar crumbly texture and tangy flavor.
How do I prevent the cheese from separating while reheating?
Reheat slowly and over low heat, stirring frequently. Adding a splash of milk or cream can help restore the creamy consistency.
Can I use skim milk instead of whole milk?
Whole milk gives the queso its rich, creamy texture, but skim milk can be used if you prefer a lighter version.
What can I serve with this dip?
This queso pairs perfectly with tortilla chips, warm tortillas, or even as a topping for tacos, grilled meats, or roasted vegetables.
Can I freeze this dip?
It’s not recommended to freeze queso as the texture of the cheese can change when reheated. It’s best enjoyed fresh or stored in the fridge for up to 3 days.
Is this dip gluten-free?
Yes, this recipe is naturally gluten-free, but make sure the flour used is gluten-free if necessary.
Can I add beans to this dip?
Yes! Black beans or pinto beans can be added for extra texture and flavor.
Conclusion
Street Corn Queso is a rich, flavorful dip that brings the savory goodness of Mexican street corn into a cheesy, creamy dish. With the perfect balance of spice, sweetness, and tang, it’s a crowd-pleaser that’s perfect for any occasion. Whether you’re serving it at a party or enjoying it as a treat, this dip will leave everyone reaching for more!
Street Corn Queso
This Street Corn Queso is a creamy and cheesy dip inspired by Mexican street corn (elote). With sweet corn, spicy jalapeño, and tangy cotija cheese, this dip is perfect for serving with tortilla chips or warm tortillas. It’s an irresistible cheesy appetizer that combines the bold flavors of chili powder, smoked paprika, and fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 cups
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 1 tablespoon butter
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1 jalapeño, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon all-purpose flour
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup crumbled cotija or feta cheese
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- In a skillet over medium heat, melt butter and add corn and jalapeño. Cook for 3-4 minutes until corn is lightly charred.
- Add garlic, chili powder, and smoked paprika. Sauté for 1 minute.
- Stir in flour and cook for 1 minute to eliminate raw flour taste.
- Slowly whisk in milk and cream, bringing the mixture to a simmer.
- Add cheddar cheese a handful at a time, stirring until melted and smooth.
- Stir in cotija cheese, lime juice, and cilantro. Mix well.
- Serve hot with tortilla chips or warm tortillas.
Notes
- You can adjust the spice level by adding more or less jalapeño.
- For extra creaminess, add more heavy cream or milk as needed.
- This dip can be refrigerated for up to 3 days and reheated for serving.
