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A cast-iron skillet filled with creamy Street Corn Queso, topped with charred corn kernels, crumbled cotija cheese, fresh cilantro, and sliced jalapeños.

Street Corn Queso

A creamy, cheesy street corn–inspired queso loaded with sweet corn, warm spices, lime, and fresh cilantro. Perfect for parties, game day, or dipping with chips.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Dip
Cuisine: Mexican, Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Queso
  • 2 cups corn kernels fresh or frozen
  • 1 tbsp olive oil
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 cups Monterey Jack cheese shredded
  • 1 cup cheddar cheese shredded
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • salt to taste
  • black pepper to taste
  • 1/4 cup sour cream
  • 1 tbsp lime juice fresh
  • 1/4 cup fresh cilantro chopped
  • jalapeño sliced, optional garnish

Equipment

  • Medium Saucepan
  • Wooden Spoon or Whisk

Method
 

  1. Heat olive oil in a medium saucepan over medium heat.
  2. Add corn kernels and cook for 4–5 minutes until lightly charred.
  3. Stir in diced onion and cook for 2–3 minutes until softened.
  4. Add garlic and cook for 30 seconds until fragrant.
  5. Reduce heat to low and stir in milk and heavy cream.
  6. Gradually add Monterey Jack and cheddar cheese, stirring continuously until melted and smooth.
  7. Season with chili powder, smoked paprika, cumin, salt, and black pepper.
  8. Remove from heat and stir in sour cream and fresh lime juice.
  9. Garnish with chopped cilantro and optional sliced jalapeño before serving.

Notes

Serve warm with tortilla chips or drizzle over tacos, nachos, or roasted vegetables. Reheat gently to maintain a smooth texture.