Street Corn Queso
Street Corn Queso is a silky three-cheese dip loaded with corn, jalapeño, and lime for all the flavors of Mexican elote. An easy 20-minute appetizer.
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 cups fresh corn kernels
- ½ white onion diced
- 1 jalapeño minced
- 2 teaspoons ancho chili powder
- 2 cups half and half
- 6 oz Velveeta cheese cubed
- 6 oz Oaxaca cheese shredded
- 1 cup crumbled Cotija cheese plus more for sprinkling
- Zest and juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro leaves for topping
- Corn tortilla chips for serving
Instructions
- Melt the butter and olive oil together in a medium skillet over medium-high heat. Add the corn, onion, and jalapeño, and cook until the corn and onion start to brown, stirring occasionally.
- Add the ancho chili powder and stir to combine. Stream in the half and half and bring to a gentle simmer.
- Once simmering, add the Velveeta, Oaxaca, and Cotija cheese. Stir constantly until melted and smooth. Stir in the lime zest and juice, then season to taste with salt and pepper.
- Transfer to a serving bowl and top with more cotija, fresh cilantro, and a sprinkle of ancho chili powder, if desired. Serve with corn tortilla chips.
Notes
Thickening: The queso thickens as it sits. Re-warm it in the oven or on the stovetop if it gets too thick.
Keep warm: For parties, transfer to a slow cooker and use the "keep warm" setting.
Corn: Fresh corn is best, but well-drained canned corn or thawed, drained frozen corn also work.
Cheese swap: In a pinch, use just Velveeta and Monterey Jack.
Spice: The cheese tempers the jalapeño, so the dip won't be too spicy.