Mexican Street Corn Queso Dip
What if I folded the smoky, limey punch of Mexican street corn into a bubbling skillet of queso? That little experiment clicked when the sweet corn met creamy cheese, crisp jalapeño, and a dusting of…
Ingredients
- 4 cups corn kernels, frozen and thawed
- 1 tablespoons unsalted butter
- 1 medium jalapeño, finely chopped
- 2 cloves garlic, minced
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/2 cup cotija cheese, crumbled
- 1 medium lime, juiced
- 1 1/2 teaspoons chili powder
Instructions
- Set a 10-inch oven-safe skillet over medium-high heat and melt the butter. Add the corn and cook for 5 to 7 minutes, stirring occasionally, until some kernels pick up deep golden spots.
- Stir in the jalapeño and garlic and cook for 1 minute, just until the garlic smells fragrant and the pepper softens slightly.
- Reduce the heat to low. Add the cream cheese, mayonnaise, 1 cup of the Monterey Jack, half of the cotija, lime juice, and chili powder.
- Stir directly in the skillet until the cream cheese melts and the corn is coated in a thick, creamy sauce. Taste and adjust with more lime or chili powder if you want extra snap.
- Smooth the dip into an even layer and scatter the remaining Monterey Jack and cotija over the top.
- Broil the skillet 4 to 6 inches from the heat for 2 to 3 minutes, watching closely, until the cheese is melted and browned in spots. Let it stand for 5 minutes, then serve warm with tortilla chips.
Watch the Mexican Street Corn Queso Dip cooking video
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