Description: Elevate your appetizer game with this irresistible Street Corn Queso! This creamy, cheesy dip combines the sweet, smoky flavors of Mexican street corn (elote) with the comforting warmth of queso. Perfect for parties, game day gatherings, or a cozy night in, this recipe is a guaranteed crowd-pleaser. Think of it as a deconstructed elote, transformed into a shareable dip that’s packed with flavor and ridiculously addictive. 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)
Preparation:
Step 1: Prepare the Corn and Aromatics Before you even turn on the heat, let’s get everything ready. If you’re using fresh corn, shuck it and remove the kernels. If using frozen, thaw it slightly. Canned corn should be drained well. Roasting or grilling the corn adds a wonderful depth of flavor – if you choose to do this, char the corn lightly and then cut the kernels off the cob. Finely chop the red onion and mince the garlic. Carefully seed and finely chop the jalapeño. Remember, the seeds contain the most heat, so adjust the amount according to your preference. Measure out your spices and have them ready to go. Grate your Monterey Jack cheese and crumble the Cotija cheese. Chop the cilantro and squeeze the juice from the lime. Having everything prepped will make the cooking process smooth and efficient.
Step 2: Sauté the Aromatics Now, let’s build the flavor base. Place a large skillet over medium heat. Add the butter and let it melt completely. Once melted, add the chopped red onion. Sauté the onion for about 2-3 minutes, stirring occasionally, until it softens and becomes translucent. Don’t rush this step; allowing the onion to gently soften releases its natural sweetness and creates a flavorful foundation for the queso. Next, add the minced garlic and chopped jalapeño to the skillet. Cook for another minute, stirring constantly, until the garlic becomes fragrant. Be careful not to burn the garlic, as this will impart a bitter taste to the dish. The jalapeño will start to release its aroma, adding a hint of spice to the air.
Step 3: Incorporate the Corn and Spices Now comes the star of the show – the corn! Add the corn kernels to the skillet along with the chili powder, smoked paprika, salt, and pepper. Stir everything together well, ensuring that the corn is coated evenly with the spices. Cook for about 5 minutes, stirring occasionally, allowing the corn to brown lightly and become flavorful. The spices will bloom in the heat, releasing their aromatic oils and infusing the corn with their rich, smoky flavor. If you’re using roasted or grilled corn, you’ll already have a nice smoky flavor, so you may want to reduce the amount of smoked paprika slightly.
Step 4: Create the Roux and Add Milk This step is crucial for creating a smooth and creamy queso. Sprinkle the all-purpose flour over the corn mixture. Stir to coat the corn evenly with the flour. Cook for 1 minute, stirring constantly, to eliminate the raw flour taste. This is important, as uncooked flour can leave a gritty texture in the final dish. The flour will act as a thickening agent, helping to create the creamy consistency we’re looking for. Slowly pour in the whole milk, whisking constantly to prevent any lumps from forming. Continue whisking until the mixture is smooth and well combined. Reduce the heat to low and let the mixture simmer for 2-3 minutes, stirring occasionally, until it thickens slightly. The milk will thicken as the flour absorbs the liquid and the starch granules swell.
Step 5: Melt the Cheese and Finish Now for the best part – adding the cheese! Stir in the shredded Monterey Jack cheese and crumbled Cotija cheese. Continue stirring until the cheeses are fully melted and the dip is smooth, creamy, and utterly irresistible. The Monterey Jack cheese will provide a mild, melty base, while the Cotija cheese will add a salty, crumbly texture and a sharp, tangy flavor. Once the cheese is melted, remove the skillet from the heat. Stir in the lime juice and chopped fresh cilantro. The lime juice will add a bright, citrusy note that balances the richness of the cheese, while the cilantro will provide a fresh, herbaceous flavor. If desired, add a dash or two of your favorite hot sauce to taste for an extra kick.
Step 6: Serve and Enjoy Transfer the Street Corn Queso to a serving dish. Garnish with extra crumbled Cotija cheese, a sprinkle of chili powder, and more fresh cilantro if you like. Serve immediately while hot and bubbly with your favorite tortilla chips. This queso is also delicious with crudités, pretzels, or even spread on grilled corn on the cob!
Why You Will Love This Recipe:
This Street Corn Queso is more than just a dip; it’s an experience! It’s a delightful fusion of sweet, savory, spicy, and cheesy flavors that will tantalize your taste buds. The combination of roasted corn, aromatic spices, creamy cheeses, and a hint of lime creates a symphony of flavors that is both comforting and exciting. It’s incredibly easy to make, requiring only a few simple ingredients and minimal effort. It’s versatile, customizable to your spice preference, and guaranteed to be a hit at any gathering. Plus, it’s a unique twist on classic queso, offering a fun and flavorful alternative that will impress your friends and family. This recipe is a perfect balance of ease, flavor, and crowd-pleasing appeal.
Serving Suggestions:
- Serve hot with tortilla chips for a classic appetizer.
- Offer a variety of chips, such as blue corn chips, white corn chips, and restaurant-style chips.
- Serve with a selection of crudités, such as carrots, celery, bell peppers, and cucumber, for a healthier option.
- Spread on grilled corn on the cob for an extra layer of flavor.
- Use as a topping for nachos, tacos, or quesadillas.
- Serve as a side dish with grilled chicken, steak, or fish.
- Accompany with a refreshing margarita or a cold Mexican beer.
Tips:
- Roasting or grilling the corn adds a wonderful depth of flavor.
- Adjust the amount of jalapeño to control the heat level.
- Use fresh, high-quality cheeses for the best flavor and texture.
- Don’t overcook the queso, as it can become grainy.
- If reheating leftovers, warm gently in a skillet, adding a splash of milk if necessary.
- For a smoother queso, use a blender or immersion blender to blend the ingredients after melting the cheese.
- Add a dollop of sour cream or Mexican crema for extra richness.
- Experiment with different types of cheese, such as pepper jack or Oaxaca cheese.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Nutritional Information: (Estimates will vary depending on specific ingredients and portion sizes)
Calories: Approximately 350-450 per serving
Protein: Approximately 15-20 grams per serving
Sodium: Approximately 500-700 mg per serving
Conclusion:
This Street Corn Queso recipe is a winner! It’s easy to make, incredibly flavorful, and always a crowd-pleaser. Whether you’re hosting a party, watching a game, or simply craving a delicious and comforting dip, this recipe is sure to satisfy. The combination of sweet corn, spicy jalapeño, smoky spices, and creamy cheese is simply irresistible. So, gather your ingredients, fire up the skillet, and get ready to enjoy a taste of Mexican street corn in every bite!
Questions and Answers about Street Corn Queso:
- Can I use frozen corn instead of fresh corn?
- Absolutely! Frozen corn works perfectly well in this recipe. Just be sure to thaw it slightly before adding it to the skillet. Roasting the corn before or after freezing may take extra prep time. For even more flavor, you can use roasted frozen corn to add a deeper, smokier profile.
- I don’t like spicy food. Can I omit the jalapeño?
- Yes, you can definitely omit the jalapeño if you prefer a milder flavor. Alternatively, you could use a milder pepper, such as a poblano pepper, for a touch of flavor without the heat. You can also remove the veins and seeds for less heat.
- Can I make this queso ahead of time?
- Yes, you can prepare the queso ahead of time. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat gently in a skillet over low heat, adding a splash of milk if necessary to restore the creamy consistency.
- What if I don’t have Cotija cheese?
- If you don’t have Cotija cheese, you can substitute it with another crumbly, salty cheese, such as feta cheese or queso fresco. However, Cotija cheese has a unique, distinct flavor that is hard to replicate exactly. You can also use grated parmesan cheese for its salty flavor, but it won’t melt the same way as Cotija.
- Can I make this recipe in a slow cooker?
- Yes, you can adapt this recipe for a slow cooker. Sauté the onions, garlic, and jalapeño in a skillet as directed, then transfer everything to a slow cooker. Add the remaining ingredients, except for the lime juice and cilantro. Cook on low for 2-3 hours, stirring occasionally, until the cheese is melted and the dip is creamy. Stir in the lime juice and cilantro before serving. The slow cooker will keep the queso warm for an extended period, making it perfect for parties.
