If you are craving a deliciously creamy, cheesy dip with a bold burst of Southwestern flavor, this Street Corn Queso Recipe is your new best friend in the kitchen. It brings together the smoky sweetness of roasted corn, the tang of cotija cheese, and a gentle heat from jalapeños and chili powder, all melted into a luscious queso that’s perfect for sharing. Whether you’re hosting a party or just looking to elevate your snack game, this dish hits all the right notes and will quickly become a crowd favorite.
Ingredients You’ll Need
It’s amazing how a handful of simple ingredients can come together to create such an irresistible dip. Each component brings a special something to the table — from the tender corn kernels providing sweetness and texture, to the balance of spices that add warmth without overpowering, and the blend of cheeses that make every bite irresistibly creamy.
- 2 cups corn kernels: Fresh, frozen, or canned will work, but roasting or grilling them first adds wonderful smoky flavor.
- 1 tablespoon butter: Helps sauté the aromatics and adds richness to the base.
- 1/2 cup chopped red onion: Offers a mild sharpness and lovely color contrast in the dip.
- 2 cloves garlic, minced: Provides a fragrant punch that lifts the entire dish.
- 1 jalapeño, seeded and finely chopped: Adds just the right amount of heat without overwhelming the flavor.
- 1 teaspoon chili powder: Delivers a smoky, earthy depth that complements the sweetness of the corn.
- 1/2 teaspoon smoked paprika: Gives a subtle smoky undertone enhancing the overall flavor profile.
- Salt and pepper to taste: Essential for brightening and balancing every ingredient.
- 1 tablespoon all-purpose flour: Thickens the dip, creating a velvety texture you’ll love.
- 1 cup whole milk: Brings creaminess and helps mix all the flavors smoothly.
- 1 1/2 cups shredded Monterey Jack cheese: Melts beautifully and provides a mild, buttery note.
- 1/2 cup crumbled Cotija cheese (plus more for garnish): Adds a tangy, salty bite that makes this queso uniquely delicious.
- Juice of 1 lime: Brightens the dip with a fresh citrusy zing.
- 2 tablespoons chopped fresh cilantro: Injects a burst of herbaceous freshness.
- Hot sauce (optional, to taste): For those who love an extra kick of heat.
How to Make Street Corn Queso Recipe
Step 1: Sauté the Aromatics
Start by melting butter in a large skillet over medium heat. Toss in the chopped red onion and let it cook until it’s softened and fragrant, about 2 to 3 minutes. This step awakens the base flavors, creating a savory and sweet foundation that will infuse the entire dish.
Step 2: Add Garlic and Jalapeño
Next, introduce the minced garlic and finely chopped jalapeño to the pan. Sauté for an additional minute until you can really smell the garlic’s warmth and the jalapeño’s bright heat starting to mingle with the onions. This combination is what gives this Street Corn Queso Recipe its signature bold but balanced flavor.
Step 3: Cook the Corn with Spices
Now, add your corn kernels along with chili powder, smoked paprika, salt, and pepper. Let everything cook together for about 5 minutes. As the corn starts to brown lightly, it develops a slightly caramelized, smoky flavor that makes this queso unforgettable.
Step 4: Incorporate Flour to Thicken
Sprinkle the flour evenly over the corn mixture and stir well to coat all the bits. Cook this for about a minute to cook out the raw flour taste—this step is key to achieving the perfect creamy, thick texture without lumps.
Step 5: Slowly Add Milk and Simmer
With the heat still on, slowly pour in the whole milk while whisking continuously. This prevents clumps and ensures a smooth base. Let the mixture simmer gently for 2 to 3 minutes until it thickens slightly and becomes luscious and creamy.
Step 6: Melt in the Cheeses
Reduce the heat to low and stir in the shredded Monterey Jack cheese and crumbled Cotija cheese. Keep stirring until everything melts together into a perfectly smooth, cheesy dip that’s rich, tangy, and utterly dreamy.
Step 7: Add Finishing Touches
Take the skillet off the heat and stir in fresh lime juice and chopped cilantro. This final step adds brightness and freshness that cut through the richness, making each bite vibrant and well balanced. If you love spicy notes, add a splash of your favorite hot sauce now.
Step 8: Serve and Garnish
Transfer your Street Corn Queso Recipe to a serving dish and sprinkle generously with extra Cotija cheese, a pinch of chili powder for color, and a handful of fresh cilantro. Serve immediately with crispy tortilla chips for dipping, and watch it disappear fast.
How to Serve Street Corn Queso Recipe
Garnishes
Garnishing with extra crumbled Cotija cheese and fresh cilantro not only adds pops of color but also layers of flavor and texture. A little sprinkle of chili powder on top enhances the visual appeal and gives a subtle smoky finish to every scoop. Don’t forget a wedge of lime on the side for guests who want to squeeze in a little extra zing!
Side Dishes
This irresistible queso pairs beautifully with classic tortilla chips, but you can also try it alongside fresh-cut veggies like bell peppers, jicama sticks, or cucumber slices for a refreshing crunch. It’s equally wonderful as a creamy topping for tacos, nachos, or even grilled chicken, making it a versatile addition to any meal.
Creative Ways to Present
For a festive touch, serve the Street Corn Queso Recipe in a mini cast iron skillet or a colorful Mexican-style bowl. You can even hollow out a small round loaf of bread and fill it with the queso for a fun and edible serving vessel. These presentation ideas make appetizer time feel that much more special and inviting.
Make Ahead and Storage
Storing Leftovers
Your queso will keep well in an airtight container in the refrigerator for up to 3 days. The flavors may even deepen overnight! Just remember to give it a good stir before reheating to bring that creamy consistency back to life.
Freezing
While queso can be frozen, the texture of the cheese may change slightly once thawed. If you do freeze leftovers, place the dip in a freezer-safe container and consume it within 1 month for best taste. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat your Street Corn Queso Recipe slowly in a saucepan over low heat, stirring frequently to avoid sticking or burning. Adding a splash of milk or cream during reheating helps restore its silky texture and keeps it smooth and creamy just like fresh.
FAQs
Can I use canned corn for Street Corn Queso Recipe?
Absolutely! Canned corn works just fine and makes this dip super easy to whip up anytime. Just be sure to drain it well and, if possible, roast or sauté the corn a bit to bring out more flavor.
What kind of cheese works best besides Monterey Jack and Cotija?
You can experiment with mild melting cheeses like mozzarella or white cheddar, but the combination of Monterey Jack and Cotija is classic for that perfect creamy yet tangy contrast.
Is this Street Corn Queso Recipe spicy?
The dish has a gentle kick thanks to the jalapeño and chili powder, but it’s not overwhelmingly hot. You can easily adjust the heat level by adding more jalapeño or hot sauce according to your taste.
Can I make this vegan or dairy-free?
To make a dairy-free version, use plant-based butter, non-dairy milk like oat or almond milk, and substitute cheeses with vegan cheese alternatives. Keep the spices and veggies the same for great flavor.
How do I get the best smoky flavor in this queso?
Grilling or roasting the corn before adding it to the dip really elevates the smoky flavor. Using smoked paprika also enhances that warm, smoky depth that defines this delicious queso.
Final Thoughts
If you want a dip that’s packed with vibrant, hearty flavors and creamy decadence, the Street Corn Queso Recipe is an absolute winner. It’s easy to make, a real crowd-pleaser, and perfect for any occasion where you want to impress with simple ingredients done just right. Give it a try and get ready to fall in love with your new favorite queso!
Print
Street Corn Queso Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Dip
- Method: Stovetop
- Cuisine: Mexican
Description
This Street Corn Queso recipe is a creamy, flavorful dip inspired by the classic Mexican street corn. It combines roasted corn, spicy jalapeños, and a blend of melted cheeses to create a deliciously rich and comforting snack perfect for parties or a cozy night in. The queso is enhanced with fresh lime juice and cilantro for a bright, zesty finish.
Ingredients
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 Onion: In a large skillet, melt butter over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened to develop sweetness and depth of flavor.
- Add Garlic and Jalapeño: Stir in the minced garlic and finely chopped jalapeño. Cook for another minute until fragrant, which infuses the base with a mild spicy aroma.
- Cook Corn and Spices: Add the corn kernels along with chili powder, smoked paprika, salt, and pepper. Cook for about 5 minutes, allowing the corn to brown lightly and absorb the spices, enhancing the overall flavor.
- Add Flour: Sprinkle the flour over the corn mixture and stir to evenly coat. Cook for 1 minute to eliminate the raw flour taste, helping to thicken the queso later.
- Incorporate Milk: Slowly pour in the whole milk while whisking constantly to prevent lumps. Reduce the heat and simmer for 2-3 minutes until the mixture thickens into a smooth sauce.
- Melt Cheeses: Stir in the shredded Monterey Jack cheese and crumbled Cotija cheese. Keep stirring until the cheeses are completely melted and the dip achieves a creamy consistency.
- Finish with Lime and Cilantro: Remove the skillet from heat and stir in fresh lime juice and chopped cilantro to brighten the queso and add fresh herbal notes. Add hot sauce if desired for extra heat.
- Serve: Transfer the queso to a serving dish and garnish with additional Cotija cheese, a sprinkle of chili powder, and more cilantro if desired. Serve hot with tortilla chips for dipping.
Notes
- For best flavor, use roasted or grilled corn kernels.
- Adjust the heat level by adding or omitting jalapeño seeds and hot sauce.
- Use full-fat dairy for the creamiest texture.
- This queso is best served immediately but can be gently reheated on the stovetop.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
