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
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 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.
