Street Corn Queso
The most incredible mash up of queso and street corn (aka elote) and it's all I ever want to eat with a bag of chips and a bowl of salsa!
Servings: 8 people
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.
Nutrition
Calories: 268kcal | Carbohydrates: 20g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 203mg | Potassium: 319mg | Fiber: 2g | Sugar: 3g | Vitamin A: 783IU | Vitamin C: 9mg | Calcium: 141mg | Iron: 1mg