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)

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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.