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Street Corn Queso Dip Recipe

Street Corn Queso Dip Recipe

Olivia Brooks
A fun Street Corn Queso Dip Recipe loaded with corn, cheddar, jalapeño, and lime. Creamy, smoky, and perfect for parties or movie nights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 263 kcal

Equipment

  • A large skillet (cast iron works great)
  • Cutting board
  • Knife
  • Mixing spoon or spatula
  • Measuring cups and spoons.
  • Small bowl for spices
  • Cheese grater (if shredding fresh cheese, which melts smoother)
  • Optional: broiler-safe dish for finishing the dip

Ingredients
  

For the Corn Mixture

  • 2 cups corn kernels fresh grilled, canned, or frozen
  • 2 tablespoons butter
  • 1 jalapeño seeded and diced
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

For the Queso Base

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups whole milk
  • 1/2 cup heavy cream
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup crumbled cotija cheese
  • 1 tablespoon lime juice
  • 1 –2 tablespoons Mexican crema or sour cream

For Topping

  • Extra cotija cheese
  • Chopped cilantro
  • A squeeze of lime
  • Optional: hot sauce or Tajin for garnish

Instructions
 

Step 1: Prepare the Corn

  • Heat a skillet with butter over medium-high heat. Add the corn and cook until it starts getting a few charred spots. This brings out sweetness and enhances flavor. Then add garlic and jalapeño, cooking until the kitchen smells amazing.
  • Add smoked paprika, chili powder, cumin, salt, and pepper. Mix well. Set aside.

Step 2: Prepare the Queso Base

  • In the same skillet or another saucepan, melt the butter over medium heat. Whisk in flour to create a smooth roux. Cook for about one minute to remove the raw flour taste.
  • Slowly pour in the milk and cream while stirring. Let it warm until it thickens slightly.
  • Lower the heat and add the shredded Monterey Jack and cheddar a handful at a time. Stir gently until smooth and melty.
  • Add lime juice and crema.

Step 3: Combine Everything

  • Fold the corn mixture into the cheese base. Add cotija cheese and stir. The dip should be thick, creamy, and full of flavor.
  • If you want a golden bubbly top, broil it for 2–3 minutes until lightly browned.
  • Finish with cilantro, more cotija, and lime.
Keyword Street Corn Queso Dip Recipe