Description
This Street Corn Queso features a creamy blend of Monterey Jack, Velveeta, and fresh corn, making it the ultimate comfort food for any occasion. Perfect for quick gatherings or family dinners, it’s a cheesy delight that’s easy to whip up and serve with tortilla chips.
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
Instructions
- Preheat 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 the kernels are lightly charred and golden.
- Remove the skillet from heat and add the 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 fully melted and bubbling around the edges. Stir gently halfway through baking.
- Carefully remove the skillet from the oven and stir to combine.
- Top the queso 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, straight from the skillet, with tortilla chips for dipping.
Notes
For a spicier queso, leave some seeds in the jalapeño.
This dish is best enjoyed fresh but can be stored in the fridge for a couple of days and reheated gently.
Feel free to customize toppings with additional cheeses or fresh herbs.
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 65mg