Monterey Jack Queso Fiesta Corn
Get ready to elevate your side dish game with Monterey Jack Queso Fiesta Corn, a creamy, cheesy, and flavor-packed recipe that's perfect for any gathering or weeknight meal. Featuring sweet corn kernels smothered in a luscious Monterey Jack cheese sauce infused with smoky paprika, zesty cumin, and an optional kick of jalapeño, this dish is a true crowd-pleaser. It's all brought together with a quick homemade roux for velvety smoothness, while fresh cilantro and lime wedges add a bright, zesty finish. Whether you're serving it as a side dish, a dip with tortilla chips, or a standout appetizer, this fiesta corn is destined to steal the spotlight at your table. Ready in just 30 minutes and bursting with vibrant Tex-Mex flavors, it’s the ultimate cheesy corn recipe you'll keep coming back to.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups fresh corn kernels (or frozen, thawed)
- 1.5 cups Monterey Jack cheese, shredded
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 piece jalapeño, finely diced (optional)
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 2 tablespoons cilantro, chopped (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
In a large skillet, melt the butter over medium heat. Once melted, add the minced garlic and diced jalapeño (if using) and sauté for 1-2 minutes until fragrant.
Sprinkle the flour over the melted butter and whisk continuously for about 1 minute to form a roux. The mixture will be thick and slightly golden.
Slowly pour in the milk while continuing to whisk to avoid lumps. Cook for 2-3 minutes, stirring constantly, until the mixture thickens into a creamy sauce.
Stir in the smoked paprika, ground cumin, kosher salt, and black pepper. Mix well to combine.
Gradually add the shredded Monterey Jack cheese to the sauce, stirring constantly until the cheese is completely melted and smooth.
Add the corn kernels to the skillet and stir to coat them evenly with the cheese sauce. Cook for an additional 5 minutes, stirring occasionally, until the corn is heated through and tender.
Remove the skillet from heat and transfer the queso corn to a serving dish.
Garnish with freshly chopped cilantro and serve with lime wedges on the side for a bright, zesty finish.
Enjoy as a side dish or serve with tortilla chips for dipping!
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 1857 mg | 81% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 50.7 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 1553 mg | 119% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2270 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
