If you’re searching for a crowd-pleasing, irresistibly creamy dip that bursts with flavor, this Street Corn Queso Recipe is a total game changer. Combining the smoky sweetness of roasted corn with melty Monterey Jack and tangy Cotija cheese, every bite delivers a perfect balance of spice, zest, and comforting creaminess. Whether for parties, game day, or just indulging at home with friends, this queso brings a fresh twist on a classic that will quickly earn a spot as your go-to dip. Prepare to be hooked from the very first scoop!
Ingredients You’ll Need
These ingredients are simple but absolutely essential to creating the magic of this Street Corn Queso Recipe. From the sweetness of fresh corn to the smoky depth of spices and the rich, melty cheese blend, each element plays a crucial role in building layers of flavor and texture that make this dish unforgettable.
- 2 cups corn kernels: Fresh, frozen, or canned work great—roasting or grilling the corn adds a lovely smoky depth.
- 1 tablespoon butter: Adds richness and helps soften the onions and aromatics.
- 1/2 cup chopped red onion: Provides just the right amount of sweetness and crunch.
- 2 cloves garlic, minced: Brings warmth and savory notes to the dip.
- 1 jalapeño, seeded and finely chopped: Adds a mild kick without overwhelming heat.
- 1 teaspoon chili powder: Introduces complex smokiness and subtle spiciness.
- 1/2 teaspoon smoked paprika: Enhances the corn’s roasted flavor with a hint of woodfire aroma.
- Salt and pepper to taste: To balance and elevate all the other flavors.
- 1 tablespoon all-purpose flour: Helps thicken the queso into a luscious, velvety dip.
- 1 cup whole milk: Creates that creamy base essential for smooth melting.
- 1 1/2 cups shredded Monterey Jack cheese: Provides gooey, mild-melting cheese goodness.
- 1/2 cup crumbled Cotija cheese: Adds tang and slight saltiness, plus a lovely crumbly texture within the cheese blend.
- Juice of 1 lime: Brightens the dish with fresh citrus zing.
- 2 tablespoons chopped fresh cilantro: Offers herbaceous freshness that pairs beautifully with corn.
- Hot sauce (optional, to taste): For anyone who loves an extra layer of spicy excitement.
How to Make Street Corn Queso Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a large skillet over medium heat. Toss in the chopped red onion and cook for 2 to 3 minutes until the onion softens and sweetens, setting the stage for all the flavors to come.
Step 2: Add Garlic and Jalapeño
Next, stir in the minced garlic and finely chopped jalapeño. Let this cook for about one minute until the aroma fills your kitchen, infusing the base with warmth and a hint of spice.
Step 3: Cook the Corn with Spices
Add your corn kernels along with chili powder, smoked paprika, salt, and pepper. Allow the mixture to cook for about 5 minutes, stirring occasionally. This step lets the corn char slightly and soak up the smoky, spicy seasonings, creating that unmistakable street corn flavor.
Step 4: Thicken with Flour
Sprinkle the flour over the corn mixture and stir well to coat all the bits. Cooking for an additional minute helps cook out the raw flour taste and prepares the mixture to thicken beautifully in the next step.
Step 5: Make it Creamy
Slowly pour in the milk while whisking constantly to avoid lumps. Reduce the heat and let everything simmer gently for 2 to 3 minutes until the queso thickens to a smooth, creamy consistency perfect for dipping.
Step 6: Melt the Cheeses
Stir in the shredded Monterey Jack and crumbled Cotija cheeses. Keep stirring until every bit has melted into a luscious, gooey dip that you just want to dive into immediately.
Step 7: Brighten with Lime and Cilantro
Remove from heat and fold in the fresh lime juice and chopped cilantro. This adds a burst of brightness and fresh herbaceous notes that perfectly balance the rich, cheesy dip. Add hot sauce now if you want that extra kick.
Step 8: Serve and Garnish
Transfer the Street Corn Queso Recipe dip to your favorite serving bowl. Garnish with additional Cotija cheese, a sprinkle of chili powder, and more cilantro for a colorful, inviting presentation. Serve hot with crispy tortilla chips for scooping bliss.
How to Serve Street Corn Queso Recipe
Garnishes
Fresh garnishes elevate your queso to the next level. A little extra crumbled Cotija cheese on top gives a salty punch and crumbly texture, while a dash of chili powder adds a pop of color and smokiness. Don’t forget an extra sprinkle of chopped cilantro for that bright, fresh finish.
Side Dishes
This Street Corn Queso Recipe pairs wonderfully with crunchy tortilla chips but also works as a flavorful topping for tacos, grilled veggies, or even as a sauce drizzled over roasted potatoes. It’s versatile, making it great for casual snack times or complementing a bigger meal.
Creative Ways to Present
For a fun twist, serve the queso in little mini cast-iron skillets or hollowed-out mini bell peppers for edible serving vessels. You can also spread it over warm flatbread and serve it as a dip or appetizer at your next gathering—it’s guaranteed to start conversations and disappear fast!
Make Ahead and Storage
Storing Leftovers
Leftover Street Corn Queso Recipe can be placed in an airtight container and refrigerated for up to 3 days. It thickens as it cools, so stir gently before reheating to bring back that perfect dip texture.
Freezing
Although freezing queso can slightly change the texture, if you want to save it for longer, freeze your dip in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stove over low heat or in the microwave at short intervals, stirring regularly. Adding a splash of milk while reheating helps restore the creamy consistency if the queso has thickened too much.
FAQs
Can I use canned corn for this recipe?
Absolutely! Canned corn works well, especially when roasted or grilled briefly before adding to the dip, as it brings out that delicious smoky note reminiscent of street corn.
Is this Street Corn Queso Recipe very spicy?
The recipe offers a mild kick thanks to the jalapeño and chili powder, but you can easily adjust the heat level by adding more jalapeños or hot sauce according to your taste.
What can I substitute for Monterey Jack cheese?
Monterey Jack’s mild meltability is ideal here, but you can substitute with mozzarella or mild cheddar if needed. Just keep in mind that the flavor profile will vary slightly.
Can I make this recipe vegan or dairy-free?
While this recipe relies on cheese and milk for its signature creaminess, you could experiment with plant-based cheeses and non-dairy milk alternatives, though the texture and flavor may differ from the classic Street Corn Queso Recipe.
How long does the queso stay good once served?
It’s best enjoyed warm and fresh but can sit out for up to two hours during a gathering. After that, to ensure food safety, refrigerate any leftovers promptly.
Final Thoughts
This Street Corn Queso Recipe is genuinely one of those dishes that turns any occasion into a celebration, thanks to its irresistible combination of smoky, creamy, tangy, and slightly spicy flavors. I promise once you try it, you’ll want to make it again and again. So grab your skillet, gather these simple ingredients, and get ready to impress your friends with this unforgettable dip!
Print
Street Corn Queso Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Description
This Street Corn Queso is a creamy, flavorful dip inspired by Mexican street corn. Made with roasted or grilled corn kernels, sautéed onions, jalapeño, and a blend of Monterey Jack and Cotija cheeses, it’s seasoned with chili powder, smoked paprika, and fresh lime juice for a perfect balance of smoky, spicy, and tangy flavors. Ideal for game day or casual gatherings, it pairs wonderfully with tortilla chips.
Ingredients
Vegetables & Aromatics
- 2 cups corn kernels (fresh, frozen, or canned; roasted or grilled if possible)
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
Spices & Seasonings
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Dairy & Liquids
- 1 tablespoon butter
- 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
Herbs & Extras
- 2 tablespoons chopped fresh cilantro
- Hot sauce (optional, to taste)
Instructions
- Sauté Onions: In a large skillet, melt the butter over medium heat. Add the chopped red onion and sauté for 2-3 minutes until softened and translucent, developing a sweet and fragrant base.
- Add Garlic and Jalapeño: Stir in the minced garlic and finely chopped jalapeño. Cook for another minute, stirring continuously, until fragrant to infuse the aromatics into the butter.
- Cook Corn with Spices: Add the corn kernels, chili powder, smoked paprika, salt, and pepper. Cook the mixture for about 5 minutes, stirring occasionally, until the corn lightly browns and absorbs the smoky, spicy flavors.
- Incorporate Flour: Sprinkle the all-purpose flour evenly over the corn mixture and stir well to coat all the ingredients. Cook for 1 minute to eliminate the raw flour taste and start thickening.
- Add Milk and Simmer: Slowly pour in the whole milk while whisking constantly to prevent lumps, creating a smooth sauce. Reduce the heat and let it gently simmer for 2-3 minutes until the sauce thickens to a creamy consistency.
- Melt Cheeses: Stir in the shredded Monterey Jack cheese and crumbled Cotija cheese. Keep stirring until all the cheese is completely melted and the dip is smooth and creamy.
- Finish with Lime and Cilantro: Remove the skillet from heat and stir in fresh lime juice and chopped cilantro to brighten the flavor. Add hot sauce if desired to customize the heat level.
- Serve and Garnish: Transfer the queso to a serving dish. Garnish with extra crumbled Cotija cheese, a sprinkle of chili powder, and more chopped cilantro. Serve hot with tortilla chips for dipping.
Notes
- Roasting or grilling the corn kernels before adding enhances the smoky flavor and sweetness.
- Adjust the jalapeño amount or keep the seeds for extra heat.
- Use whole milk for a richer, creamier queso; substitute with 2% milk for a lighter version.
- For a thicker dip, cook it a bit longer during the simmering stage.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Serve with freshly made tortilla chips or vegetable sticks for a crowd-pleasing appetizer.
