Description
Creamy Mexican-inspired queso dip loaded with roasted corn, jalapeño, garlic, and melty cheese. Finished with cilantro, queso fresco, and chili powder for bold street corn flavor.
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 jalapeño, finely minced
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/2 cups evaporated milk
1 cup shredded quesadilla-style melting cheese
1 teaspoon salt
2 cups roasted corn kernels (from about 2–3 ears of corn)
1/4 cup chopped fresh cilantro
1/4 cup crumbled queso fresco
1/2 teaspoon chili powder (or to taste)
Tortilla chips, for serving
Lime wedges, for serving
Instructions
1. Melt the butter and olive oil in a large skillet over medium heat. Add the minced jalapeño and garlic. Cook for about 5–7 minutes, stirring often, until the vegetables are very soft and aromatic. Be careful not to brown the garlic.
2. Sprinkle the flour into the skillet and stir well so the vegetables are evenly coated. Cook for about 1 minute while stirring to remove the raw flour taste.
3. Slowly pour in the evaporated milk while whisking constantly. Continue whisking until the mixture becomes smooth and begins to bubble slightly.
4. Remove the skillet from the heat and stir in the shredded cheese. Mix until the cheese melts completely and the sauce becomes creamy.
5. Season with salt and stir in most of the roasted corn, reserving a small portion for topping.
6. Spoon the queso into a serving dish. Top with the remaining corn, chopped cilantro, crumbled queso fresco, and a sprinkle of chili powder.
7. Serve warm with tortilla chips and lime wedges for squeezing over the dip or chips.
Notes
Roasted corn adds the best flavor. You can roast fresh corn on the grill, in a skillet, or under a broiler.
For a slightly spicier dip, add extra minced jalapeño or a pinch of cayenne.
If the dip thickens while sitting, stir in a splash of warm milk to loosen it.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers & Snacks
- Method: Stovetop
- Cuisine: Mexican-inspired