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Snacks

Street Corn Queso Dip

Sweet roasted corn, creamy melted cheese, lime, cilantro and smoky chilli.

Street Corn Queso Dip, shown as a serving suggestion
An illustration of the finished dish.
Serves 10 · Makes approximately 4 cups 35 minutes total (15 minutes prep + 20 minutes cook)Buy ingredients on Amazon Make a shopping list for this
VegetarianContains dairy

Bobbie’s signature enhancement: add 1 tsp finely grated lime zest and a pinch of cayenne. Serve with warm tortilla chips, tacos, quesadillas or grilled chicken. Refrigerate for 3–4 days and reheat gently with a splash of milk.

Ingredients

  • 3 cups corn kernels, fresh or thawed
  • 1 tbsp butter
  • 1 tbsp olive oil
  • ½ cup finely diced onion
  • 1 jalapeño, seeded and diced
  • 2 garlic cloves, minced
  • 8 oz cream cheese, cubed
  • 1 cup evaporated milk
  • 1½ cups Monterey Jack cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • ½ tsp chilli powder
  • ½ tsp smoked paprika
  • ¼ tsp ground cumin
  • 2 tbsp fresh lime juice
  • ¼ cup chopped cilantro
  • ¼ cup crumbled cotija cheese

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Method

  1. 1

    Heat butter and olive oil in a large skillet over medium-high heat. Add corn and cook for 5–7 minutes until lightly charred. Remove approximately ½ cup for garnish.

  2. 2

    Add onion and jalapeño to the skillet. Cook for 3 minutes. Add garlic and cook for 30 seconds.

  3. 3

    Reduce heat to low. Add cream cheese and evaporated milk. Stir until smooth.

  4. 4

    Gradually stir in Monterey Jack and cheddar until melted. Do not boil.

  5. 5

    Add chilli powder, smoked paprika, cumin and lime juice.

  6. 6

    Top with reserved corn, cotija and cilantro.

Get this in a pack

Street Corn Queso Dip is printed in Dips & Party Snacks

20 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside

$9

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From Bobbie's “Bobbie's Recipe Card 30 replacement”. Written up by Bobbie's Kitchen · Updated 26 October 2026