Description

This Street Corn Queso is a delightful blend of melty cheeses, sweet corn, and zesty jalapeños, making it a fantastic option for gatherings or a cozy night in. It’s simple to make and is sure to satisfy cheese cravings!

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 rotel (diced tomatoes with green chilies), 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).
In a large (10-inch) oven-safe skillet over medium-high heat, melt the butter.
Add the corn and cook, stirring occasionally, until lightly charred and golden.
Remove the skillet from heat. Stir in the Monterey Jack cheese, Velveeta Queso Blanco, drained Rotel, diced jalapeño, paprika, chili powder, and lime juice.
Pour in heavy cream and gently stir until well combined.
Transfer the skillet to the oven and bake, uncovered, for 25–30 minutes, or until the cheese is fully melted and bubbling. Stir halfway through for even melting.
Carefully remove the skillet from the oven and stir to combine.
Top with crumbled queso fresco, a light dusting of chili powder, and chopped cilantro.
Let the queso sit for 5 minutes to thicken slightly before serving.
Serve warm with tortilla chips for dipping.

Notes

For extra heat, leave some seeds in the jalapeño.
Feel free to add other toppings like sliced olives or diced avocado.
This dish is best enjoyed fresh but can be reheated in the oven.

Nutrition

Serving Size: 1/2 cup
Calories: 320
Sugar: 3g
Sodium: 850mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 12g
Cholesterol: 60mg