Ingredients
Scale
- 1 tablespoon unsalted butter
- 3 cups fresh or frozen corn kernels, thawed if frozen
- 2 cups (226 g) monterey jack cheese, shredded
- 16 ounces velveeta queso blanco, cubed
- 1 can (10 ounces) rotel, drained
- 1 large jalapeño, seeded and finely diced
- 1 teaspoon paprika
- ½ teaspoon chili powder, plus more for topping
- 2 tablespoons freshly squeezed lime juice, about 1 lime
- ½ cup heavy cream
- ¼ cup queso fresco, crumbled, for topping
- 2 tablespoons fresh cilantro, chopped, for topping
- tortilla chips, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Melt the butter in a large (10-inch) oven-safe skillet over medium-high heat.
- Add the corn and cook, stirring occasionally, until lightly charred.
- Remove the skillet from heat and add Monterey Jack cheese, Velveeta Queso Blanco, drained Rotel, diced jalapeño, paprika, chili powder, and lime juice.
- Stir in heavy cream until combined.
- Bake in the oven for 25–30 minutes until cheese is melted and bubbling, stirring halfway through.
- Carefully remove from the oven and stir to combine.
- Top with crumbled queso fresco, a sprinkle of chili powder, and chopped cilantro.
- Let sit for 5 minutes to thicken before serving.
- Serve warm with tortilla chips.
Notes
Use fresh corn if available for the best flavor.
Feel free to adjust the spice level by adding more jalapeño or chili powder.
This dish is best enjoyed fresh but can be reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 2g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg