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.
Find it online: https://yumfamilyrecipes.com/street-corn-queso/
