Description
This Street Corn Queso is a creamy, cheesy delight with fresh corn kernels, spices, and a touch of lime. Perfect for sharing with friends or enjoying a cozy night in!
Ingredients
Scale
- 1 tablespoon unsalted butter
- 3 cups fresh or frozen corn kernels, thawed if frozen
- 2 cups monterey jack cheese, shredded
- 16 ounces velveeta queso blanco, cubed
- 1 can (10 ounces) rotel, drained
- 1 large jalapeño, seeded and finely diced
- 1 teaspoon paprika
- ½ teaspoon chili powder
- 2 tablespoons freshly squeezed lime juice, about 1 lime
- ½ cup heavy cream
- ¼ cup queso fresco, crumbled, for topping
- 2 tablespoons fresh cilantro, chopped, for topping
- Tortilla chips, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- In a large (10-inch) oven-safe skillet over medium-high heat, melt the butter.
- Add the corn and cook, stirring occasionally, until the kernels are lightly charred and golden.
- Remove from heat, then add the Monterey Jack cheese, Velveeta Queso Blanco, drained Rotel, diced jalapeño, paprika, chili powder, and lime juice.
- Pour in the heavy cream and stir gently until fully combined.
- Transfer the skillet to the oven and bake, uncovered, for 25–30 minutes or until the cheese is melted and bubbling around the edges. Stir halfway through to facilitate even melting.
- Carefully remove from the oven and stir to combine.
- Top with crumbled queso fresco, a light dusting of chili powder, and chopped cilantro.
- Let sit for 5 minutes to thicken before serving.
- Serve warm with tortilla chips for dipping.
Notes
For a spicier kick, keep the seeds in the jalapeño.
Make it vegetarian by ensuring all ingredients are certified vegetarian.
Add more toppings like diced avocado or olives for extra flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg