Mexican Street Corn Queso
Yield 12 servings
This Mexican Street Corn Queso is everything you've wanted in a queso dip. Creamy, cheesy and bursting with delicious corn flavor!
Ingredients
- 1 (16oz bag) frozen corn
- 2 tablespoon olive oil, divided
- 1 jalapeno, diced
- 1/2 red bell pepper, diced
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon salt
- 2 (15oz cans) Ricos Gourmet Cheese Sauce
- 1 tablespoon hot sauce, (add more or less to taste)
- 4 ounces cheddar cheese, grated
- 3 ounces queso fresco cheese
- Cilantro, chopped
Instructions
- Heat olive oil in a medium sized cast iron skillet. Place corn into skillet and let sit so that the corn gets charred. Place into a bowl and set aside.
- Heat remaining tablespoon of olive oil in pan. Add in jalapeno, bell pepper and garlic and saute for 3 minutes. Stir in charred corn, chili powder and salt.
- Add in Ricos cheese sauce and hot sauce and stir to combine.
- Turn off heat and top dip with cheddar cheese. Pop under the broiler for 3-5 minutes until cheese is melted.
- Garnish the top of the dip with queso fresco and cilantro*
Notes
*I reserved some charred corn, jalapeno and red bell pepper to garnish the top of the dip.
Courses Appetizer
Cuisine American
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/mexican-street-corn-queso/