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Street Corn Queso Recipe

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4.2 from 3 reviews

Street Corn Queso is a delicious fusion of creamy queso and traditional Mexican street corn (elote), perfect for serving as a flavorful appetizer. This dish combines roasted poblano peppers, sautéed onions, charred corn, and a blend of cheeses, finished with a zesty lime and chili seasoning. Serve it warm with tortilla chips for an irresistible snack that’s ideal for parties and casual gatherings.

Ingredients

Vegetables & Aromatics

  • 2 tablespoons olive oil or avocado oil
  • 1 medium yellow onion, finely diced
  • 2 poblano peppers, diced
  • 3 cups frozen corn (charred if you can find it)
  • 6 scallions, thinly sliced
  • 1 clove garlic, minced
  • 1 lime, zested and juiced
  • ½ teaspoon chili powder or Tajin

Dairy & Cheese

  • 8 ounces sour cream
  • 8 ounces cream cheese, softened
  • 1 cup shredded cheese (cheddar, monterey jack, or a Mexican blend)

Seasoning & Others

  • Kosher salt and freshly cracked black pepper, to taste
  • Tortilla Chips, for serving

Instructions

  1. Preheat Oven: Preheat your oven to 450 degrees F (232 degrees C) to prepare for baking the queso.
  2. Sauté Vegetables: Heat the olive oil or avocado oil in a cast iron skillet over medium heat. Add the diced poblano peppers and yellow onion, sautéing for 4-5 minutes until they soften and become fragrant.
  3. Add Corn and Aromatics: Stir in the frozen corn (preferably charred), sliced scallions, minced garlic, and lime juice. Mix well to combine all the ingredients evenly.
  4. Mix in Dairy and Seasonings: Lower the heat, then add the chili powder or Tajin seasoning, sour cream, softened cream cheese, and a pinch of kosher salt and freshly cracked black pepper. Stir until the mixture is well incorporated.
  5. Add Cheese Topping: Sprinkle the shredded cheese evenly over the top of the mixture in the skillet.
  6. Bake: Transfer the skillet to the preheated oven and bake for about 12 minutes until the queso is hot, bubbling, and the cheese on top is golden brown.
  7. Serve: Remove from the oven and garnish with additional sliced scallions and fresh cilantro if desired. Serve immediately with tortilla chips for dipping.

Notes

  • For a smokier flavor, use charred corn or roast fresh corn before adding.
  • You can substitute poblano peppers with mild green chilies if desired.
  • Adjust the level of heat by increasing or reducing chili powder or Tajin.
  • This queso is best enjoyed fresh and warm but can be reheated gently on the stovetop.
  • Using a cast iron skillet ensures even cooking and easy transfer to the oven, but any oven-safe skillet will work.

Find it online: https://lauracooks.com/street-corn-queso-recipe/