- 1 tablespoon butter - 1 cup corn kernels (fresh, canned, or frozen and thawed) - 1 jalapeño, finely chopped - 2 cloves garlic, minced - 1/2 teaspoon chili powder - 1/2 teaspoon smoked paprika - 1 tablespoon all-purpose flour - 3/4 cup whole milk - 1/4 cup heavy cream - 1 1/2 cups shredded cheddar cheese - 1/2 cup crumbled cotija or feta cheese - 1 tablespoon lime juice - 2 tablespoons chopped fresh cilantro
Directions: 1. In a skillet over medium heat, melt butter and add corn and jalapeño. Cook for 3–4 minutes until corn is lightly charred. 2. Add garlic, chili powder, and smoked paprika. Sauté for 1 minute. 3. Stir in flour and cook for 1 minute to eliminate raw flour taste. 4. Slowly whisk in milk and cream, bringing the mixture to a simmer. 5. Add cheddar cheese a handful at a time, stirring until melted and smooth. 6. Stir in cotija cheese, lime juice, and cilantro. Mix well. 7. Serve hot with tortilla chips or warm tortillas.
Storage Information: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: Makes about 2 cups #streetcorn #queso #corn #sweetcorn #dip #corndip
