Description
This Street Corn Queso is a flavorful delight, combining fresh corn, creamy cheeses, and zesty spices for a quick and satisfying snack. Perfect for gatherings!
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 (10 ounces) rotel, 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 the oven to 375°F (190°C).
- Melt the butter in a large oven-safe skillet over medium-high heat.
- Add the corn and cook until the kernels are lightly charred and golden, stirring occasionally.
- Remove the skillet from heat. Add Monterey Jack cheese, Velveeta queso blanco, drained Rotel, diced jalapeño, paprika, chili powder, and lime juice.
- Pour in heavy cream and stir gently until well combined.
- Transfer the skillet to the oven and bake uncovered for 25–30 minutes until the cheese is melted and bubbling.
- Stir gently halfway through baking for even melting.
- Carefully remove the skillet from the oven and stir to combine.
- Top with crumbled queso fresco, a dusting of chili powder, and chopped cilantro.
- Let sit for 5 minutes before serving warm with tortilla chips.
Notes
Use a mix of fresh and frozen corn for best texture.
Adjust the spice level by adding or omitting jalapeño.
For extra richness, substitute half of the heavy cream with sour cream.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg