Description
This Street Corn Queso is a creamy, cheesy dip inspired by the flavors of Mexican street corn. Roasted or grilled corn is combined with spicy jalapeño, smoky paprika, and a blend of Monterey Jack and Cotija cheeses, bringing a perfect balance of heat, zest, and creaminess. Perfect as a warm appetizer served with tortilla chips, this queso offers the comforting taste of elote in a delicious, easy-to-make dip.
Ingredients
Scale
Main Ingredients
- 2 cups corn kernels (fresh, frozen, or canned; roasted or grilled if possible)
- 1 tablespoon butter
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 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
- 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 to 3 minutes until softened to build a flavorful base.
- Add Aromatics: Stir in the minced garlic and finely chopped jalapeño, cooking for another minute until fragrant, releasing their aroma into the dish.
- Cook Corn with Spices: Add the corn kernels along with chili powder, smoked paprika, salt, and pepper. Cook the mixture for about 5 minutes, allowing the corn to brown lightly and develop deeper flavor.
- Add Flour: Sprinkle the all-purpose flour over the corn mixture and stir to coat evenly. Cook for 1 minute to remove the raw flour taste and help thicken the dip.
- Incorporate Milk: Slowly pour in the whole milk while whisking constantly to ensure a smooth mixture. Reduce the heat and simmer gently for 2 to 3 minutes until the sauce thickens slightly.
- Melt Cheeses: Stir in the shredded Monterey Jack and crumbled Cotija cheese, continuing to stir until all the cheese is melted and the dip is creamy and smooth.
- Finish with Lime and Cilantro: Remove the skillet from heat. Stir in fresh lime juice and chopped cilantro for a burst of freshness. Add hot sauce if you desire extra heat.
- Serve: Transfer the queso to a serving dish. Garnish with extra Cotija cheese, a sprinkle of chili powder, and more cilantro if desired. Serve hot with tortilla chips for dipping.
Notes
- Using roasted or grilled corn enhances the flavor, but if unavailable, fresh, frozen, or canned corn works well.
- Adjust the jalapeño quantity depending on your preferred spice level, or omit seeds to reduce heat.
- The flour acts as a thickener; make sure to cook it briefly before adding milk to avoid a raw taste.
- For a richer dip, substitute whole milk with half-and-half or add a splash of cream.
- This dip is best enjoyed fresh but can be stored covered in the refrigerator for up to 2 days. Reheat gently on the stove to avoid curdling.
- Serve with sturdy chips or vegetable sticks for dipping to handle the thick queso texture well.
