Description

This Street Corn Queso is a mouthwatering blend of corn, creamy cheeses, and spices, making it an ideal snack or appetizer. Simple prep and delicious flavors will entice anyone seeking easy, homemade recipes.

Ingredients

Scale

1 tablespoon unsalted butter
3 cups fresh or frozen corn kernels, thawed if frozen
2 cups (226 g) monterey jack cheese, shredded
16 ounces velveeta queso blanco, cubed
1 can (10 ounces) 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 oven-safe skillet over medium-high heat, melt the butter.
Add the corn and cook until the kernels are lightly charred and golden, stirring occasionally.
Remove the skillet from heat and add Monterey Jack cheese, Velveeta Queso Blanco, drained Rotel, diced jalapeño, paprika, chili powder, and lime juice.
Pour in the heavy cream and gently stir until everything is evenly 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, stirring gently halfway through.
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.
Allow to 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 or add more chili powder on top.
This queso can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave before serving.

Nutrition

Serving Size: 1/2 cup
Calories: 370
Sugar: 3g
Sodium: 670mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 12g
Cholesterol: 70mg