Description
A rich and creamy dip that blends the flavors of Mexican street corn with melty cheese and zesty lime. Perfect for parties, game nights, or anytime you’re craving something bold and comforting.
Ingredients
Scale
- 2 cups corn kernels (fresh or frozen)
- 8 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1 1/2 cups shredded cheddar cheese
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- 1 tablespoon butter
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño, finely diced
- Tortilla chips for serving
Instructions
- Preheat your oven to 375°F if you plan to broil the queso at the end.
- In a large bowl, mix cream cheese, mayonnaise, sour cream, cheddar, cotija, lime juice, chili powder, and jalapeño until smooth.
- In a skillet over medium heat, melt butter. Add garlic and sauté for 1 minute, then stir in corn and cook until slightly charred, about 3–5 minutes.
- Pour the cheese mixture into the skillet and stir to combine with the corn and garlic.
- Cook over low heat, stirring until melted and creamy. Broil in the oven for 2–3 minutes if a golden top is desired.
- Garnish with extra cotija, cilantro, and a dash of chili powder.
- Serve warm with tortilla chips and optional lime wedges.
Notes
- Use room temperature cream cheese for easier mixing.
- Char the corn in a dry skillet for more flavor.
- Add a splash of milk if queso becomes too thick.
- Top with avocado or hot sauce for added flair.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 290
- Sugar: 2g
- Sodium: 430mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg
Keywords: elote queso, street corn dip, mexican cheese dip, creamy queso, party appetizer