Cinco de Mayo is just around the corner and here's the most glorious Street Corn Queso to add to your chips / dip repertoire! A street corn inspired queso dip that will truly rock everyones world.
Table of Contents
Why I Love This Recipe
If you've never had street corn before, you're missing out. It's freshly grilled corn slathered in mayo with some spices, lime and a crumble of cheese. Now imagine those same flavors in queso form. Game over. There's no comparison. And this queso dip served with some freshly fried tortilla chips
Ingredients & Substitutions
- Butter
- Poblano peppers
- Yellow onion
- Frozen charred corn
- Scallions
- Garlic
- Lime
- Chili powder or Tajin
- Sour cream
- Softened cream cheese
- Shredded cheese such as Cheddar, Monterey Jack or a Mexican Blend
- Kosher salt and fresh cracked black pepper
- Scallions and cilantro for garnish
- Freshly Fried Tortilla Chips
- Full ingredient list is below**
How to Make
Preheat the oven to 450 degrees F.
Sauté the poblanos and onion in a cast iron skillet with butter for 4-5 minutes. Add the frozen corn and stir. Add the scallions, fresh garlic, lime juice, chili powder, sour cream, softened cream cheese and a little salt and pepper. Top with the shredded cheese.
Transfer the skillet into the oven and bake for 12 minutes. Remove when it is hot, bubbling and golden brown. Garnish with more scallions and cilantro and serve with tortilla chips
Tips & Tricks
FAQ's
What is street corn made of?
Street corn is made of corn on the cob that is typically grilled or charred, then slathered with a mixture of mayonnaise, sour cream, lime juice, and spices such as chili powder or paprika. It is often topped with crumbled cheese, such as Cotija or feta, and garnished with fresh cilantro or parsley.
What is Mexican corn dip made of?
Mexican corn dip is made of corn, mayonnaise, sour cream, cheese, chili powder, lime juice, and various optional ingredients such as jalapenos, cilantro, and garlic.
Similar Recipes
Street Corn Queso
Ingredients
- 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
- 8 ounces sour cream
- 8 ounces cream cheese softened
- 1 cup shredded cheese cheddar, monterey jack or a mexican blend
- Kosher salt and freshly cracked black pepper to taste
- Tortilla Chips
Instructions
- Preheat the oven to 450 degrees F.
- Sauté the poblanos and onion in a cast iron skillet with the olive oil for 4-5 minutes. Add the frozen corn and stir. Add the scallions, fresh garlic, lime juice, chili powder, sour cream, softened cream cheese and a little salt and pepper. Top with the shredded cheese.
- Transfer the skillet into the oven and bake for 12 minutes. Remove when it is hot, bubbling and golden brown. Garnish with more scallions and cilantro and serve with tortilla chips.
Can this be made ahead of time or partially made ahead of time? Would love to take to a party but don’t want to make it there…
Yes - make it ahead of time and just bake it there! xx
Would it be better to roast and peel the poblanos first to prevent the bitterness of the skin??
you totally can! I dont find that it tastes bitter when you saute but it would work either way!
This recipe sounds delish. Can this be done in a slow cooker or would the consistency be different vs baking it in the oven?
you could do it in the slow cooker! Havent tested it so can't say for sure about timing but no reason why it wouldn't work!
I will be making this asap! There's a restaurant in Texas that we love to go to when we visit family that has a street corn queso that I love. Thanks so much for another incredible recipe!
Holey Moley, I need this!!!!
How much poblanos? Step 2: Saute Poblanos & Onions. I would love to make recipe
fixed!! TY!
Looks like a delicious dip, except the amount of poblano peppers is missing from the ingredient list. I don’t want to leave it out!
fixed!! TY!
Please recheck this recipe, (which sounds great), for the quantity of the pablano peppers. Must be an oversight as this isn’t listed on the recipe.
Thx,
Helen
fixed!! TY!