Best 3 Corn Con Queso Recipes

Indulge in the cheesy, creamy, and delectable goodness of Corn Con Queso, a classic Mexican appetizer or dip that will tantalize your taste buds. This versatile dish can be effortlessly prepared in a variety of ways, offering a range of flavors and textures to suit every palate. From the classic stovetop method to the convenience of the microwave or the slow cooker, this recipe collection provides options for every cooking preference. Each recipe includes step-by-step instructions, ensuring a smooth and successful culinary experience. Whether you prefer a smooth and velvety texture or a chunky and flavorful variation, these recipes cater to all preferences. So, gather your ingredients, choose your preferred cooking method, and embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)

Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn) image

Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.

Provided by Ainé

Categories Side Dish Vegetables Corn

Time 1h33m

Yield 4

Number Of Ingredients 8

Ingredients

4 poblano peppers
2 tablespoons vegetable oil, divided
1 ear fresh corn, kernels cut off
1 tablespoon butter
1 small onion, sliced
2 teaspoons chicken bouillon granules
½ cup heavy whipping cream
4 ½ ounces Mexican manchego cheese, grated

Steps:

Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.

Nutrition Facts : Calories 346.8 calories, Carbohydrate 13 g, Cholesterol 71.3 mg, Fat 29.1 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 14.4 g, Sodium 674 mg, Sugar 4.9 g

CORN CON QUESO

Corn Con Queso image

Provided by Guy Fieri

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon cayenne pepper
2 tablespoons chopped cilantro leaves
Salt
Freshly ground black pepper
4 corn on the cob
Queso fresco cheese
Lime wedges

Steps:

Heat oven to 375 degrees F.
Combine the butter, cumin, paprika, cayenne pepper, cilantro, salt and pepper, to taste.
Rub corn with the butter mixture. Wrap in foil and put in the oven. Cook for 20 to 25 minutes. Unwrap from foil, top with queso fresco and a squeeze of lime. Serve immediately.

CORN CON QUESO

Corn Con Queso image

I'm not a fan of Emeril's, but I have to say he sometimes has good recipes! This was from his show and it's a fabulous dip for veggies or sturdy crackers or whatever. I make it frequently, it's a great dish to bring if you don't want to bring something that someone else might be bringing, adding more or less heat for individual tastes.

Provided by bikerchick

Categories Cheese

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter
1 1/2 cups chopped yellow onions
2 cups sweet corn (fresh is best, frozen can be used)
1 teaspoon salt
1/2 teaspoon cayenne
1 tablespoon chopped garlic
1/2 fresh jalapeno, seeded and chopped (more if you like it!)
8 ounces goat cheese, crumbled
1/2 cup milk

Steps:

In a medium saucepan, melt butter over medium heat.
Add onion, corn, salt and cayenne and cook, stirring, until very soft, 5 minutes or so.
Add garlic and jalapeno, stir to mix, and cook for 1 minute.
Add cheese and milk and cook gently over low heat, stirring, until cheese melts and mixture is smooth.
Remove from heat and pour into serving bowl, serve with whatever you would like to dip into it (bread, crackers, veggies, etc).
Serve immediately.

Tips:

Use fresh or frozen corn. If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it before using.
Use a variety of cheeses. This recipe calls for cheddar cheese and Monterey Jack cheese, but you can also use other types of cheese, such as pepper Jack cheese, queso Oaxaca, or queso fresco. Experiment until you find a combination that you like.
Season to taste. This recipe calls for a simple blend of salt, pepper, and chili powder. However, you can also add other seasonings, such as garlic powder, onion powder, or cumin.
Serve immediately. Corn con queso is best served immediately, while it is still warm and bubbly. You can serve it with tortilla chips, bread, or vegetables.

Conclusion:

Corn con queso is a delicious and easy-to-make appetizer or snack that is perfect for any occasion. It is a versatile dish that can be customized to your liking. So experiment with different cheeses, seasonings, and toppings until you find the perfect combination for you.