Description

Street Corn Queso offers a delightful mix of flavors with melted cheeses, fresh corn, and spices, making it an ideal comfort food for gatherings. Quickly prepared and incredibly satisfying, this easy homemade dish will be a hit with everyone.

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, plus more for topping
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

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Instructions

Preheat the oven to 375°F (190°C).
Melt the butter in a large oven-safe skillet over medium-high heat.
Add corn and cook, stirring occasionally until lightly charred and golden.
Remove from heat, then add Monterey Jack cheese, Velveeta queso blanco, drained Rotel, jalapeño, paprika, chili powder, and lime juice.
Pour in heavy cream and gently mix until well combined.
Transfer the skillet to the oven and bake uncovered for 25-30 minutes until cheese is melted and bubbling. Stir gently halfway through.
Carefully take the skillet out of the oven and stir the mixture.
Sprinkle crumbled queso fresco, chili powder, and chopped cilantro on top.
Let the queso sit for 5 minutes to thicken before serving.
Serve warm with tortilla chips for dipping.

Notes

For a spicier version, leave some seeds in the jalapeño.
This dish can be made ahead of time; just reheat before serving.
Feel free to add additional toppings like diced avocado or green onions.

Nutrition

Serving Size: 1/2 cup
Calories: 360
Sugar: 3g
Sodium: 730mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 14g
Cholesterol: 55mg