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Instant Pot Street Corn Queso Recipe

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★★★★★

4.9 from 118 reviews

This Instant Pot Street Corn Queso recipe combines creamy, cheesy queso with the vibrant flavors of charred corn, jalapeño, and fresh toppings. Perfect as a crowd-pleasing appetizer, this dip blends cheddar and Monterey Jack cheeses with a subtle kick of cayenne and garlic, all effortlessly prepared using the Instant Pot for a smooth, melty finish. Topped with smoky corn, queso fresco, and fresh cilantro, it’s an irresistible dish ideal for gatherings or game day snacks.

Ingredients

Scale

For the Queso

  • 2 Tbsp. unsalted butter
  • 1 clove garlic, minced
  • 1/4 tsp. cayenne pepper
  • 2 Tbsp. all-purpose flour
  • 2 cups whole milk
  • 4 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • Kosher salt, to taste
  • Tortilla chips, for serving

For the Topping

  • 2 tsp. vegetable oil
  • 1/4 cup frozen corn, rinsed
  • 1/4 cup crumbled queso fresco
  • 1/4 white onion, chopped
  • 1/2 jalapeño, thinly sliced into rounds
  • Cilantro leaves, for garnish
  • Chili powder, for garnish (optional)

Instructions

  1. Char the Corn: Set the Instant Pot to Sauté mode and heat the vegetable oil. Add the rinsed frozen corn and cook, stirring occasionally, until the corn develops a golden, slightly charred color, about 4 to 6 minutes. Remove the corn from the Instant Pot and set aside in a bowl.
  2. Make the Roux: Keeping the Instant Pot on Sauté, add the unsalted butter and let it melt. Stir in the minced garlic and cayenne pepper, cooking for about 1 minute until fragrant. Add the all-purpose flour and whisk continuously until smooth, then cook for 1 to 2 minutes to remove the raw flour taste.
  3. Add Milk and Thicken: Slowly pour in the whole milk while whisking to combine. Bring the mixture up to a simmer, cooking and stirring occasionally until the milk thickens slightly, around 2 to 3 minutes.
  4. Incorporate Cheese: Add shredded cheddar and Monterey Jack cheeses to the pot and whisk until the cheese is fully melted and the queso is smooth. Switch the Instant Pot to “Keep Warm” mode and cover to maintain temperature until ready to serve.
  5. Finish and Serve: Before serving, give the queso a good stir and season with kosher salt to taste. Transfer to a serving bowl and top with the charred corn, crumbled queso fresco, chopped white onion, jalapeño slices, and fresh cilantro leaves. If desired, sprinkle with chili powder for added heat. Serve immediately with tortilla chips.

Notes

  • You can adjust the cayenne pepper amount to control the heat level of the queso.
  • Using whole milk helps create a rich and creamy texture; substitute with 2% milk if preferred but avoid skim milk.
  • If you want extra smoky flavor, consider grilling the corn instead of pan-charring it.
  • Store any leftover queso in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove or in the Instant Pot on Keep Warm.
  • For a vegetarian diet, ensure the cheeses used are free from animal rennet.

Keywords: instant pot queso, street corn queso, Mexican queso dip, cheesy dip, game day appetizer

Find it online: https://kitchenbyclara.com/instant-pot-street-corn-queso-recipe/