Description
This Street Corn Queso is a creamy, flavorful dip combining the sweetness of roasted corn, bold spices, and melty cheeses. Perfect for gatherings or game day, it blends Monterey Jack and Cotija cheeses with corn, jalapeño heat, and a touch of lime for a vibrant twist on classic queso.
Ingredients
Scale
Main Ingredients
- 2 cups corn kernels (fresh, frozen, or canned; roasted or grilled if possible)
- 1 tablespoon butter
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup crumbled Cotija cheese (plus more for garnish)
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- Hot sauce (optional, to taste)
Instructions
- Sauté Onions: In a large skillet, melt the butter over medium heat. Add the chopped red onion and sauté for 2-3 minutes until softened and translucent, forming the flavorful base of the queso.
- Add Aromatics: Stir in the minced garlic and finely chopped jalapeño. Cook for an additional minute until fragrant, letting the flavors infuse the butter and onions.
- Cook Corn and Spices: Incorporate the corn kernels along with chili powder, smoked paprika, salt, and pepper. Cook for about 5 minutes, allowing the corn to brown lightly and develop a deeper flavor.
- Incorporate Flour: Sprinkle the all-purpose flour evenly over the corn mixture. Stir well to coat evenly and cook for 1 minute to eliminate the raw flour taste, which helps thicken the queso.
- Add Milk and Thicken: Slowly pour in the whole milk while whisking constantly to create a smooth mixture. Reduce the heat and let it simmer gently for 2-3 minutes until it thickens to a creamy consistency.
- Melt Cheeses: Stir in the shredded Monterey Jack and crumbled Cotija cheeses. Continue stirring until all the cheese melts completely and the dip becomes creamy and smooth.
- Finish with Lime and Cilantro: Remove the skillet from heat. Stir in the fresh lime juice and chopped cilantro for a bright, fresh contrast. Add hot sauce if you prefer extra heat.
- Serve: Transfer the queso to a serving dish. Garnish with extra Cotija cheese, a sprinkle of chili powder, and additional cilantro if desired. Serve warm with tortilla chips for dipping.
Notes
- For best flavor, roast or grill the corn before adding it to the dip.
- You can adjust the spice level by adding or omitting the jalapeño seeds and hot sauce.
- Substitute whole milk with half-and-half for a richer queso dip.
- Use gluten-free flour to make this recipe gluten free.
- This dip is best served warm but can be gently reheated on the stovetop if needed.
