Mexican Street Corn Queso

  • Prep Time 10 MINS
  • Cook Time 10 MINS
  • Total Time 20 MINS
Serves: 12



  • 2 15 oz cans Ricos Gourmet Nacho Cheese Sauce
  • 16 oz bag frozen corn
  • 2 tbsp olive oil, divided
  • 1 jalapeño, diced
  • ½ red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 tbsp chili powder
  • 1 tsp salt
  • 1 tbsp hot sauce, (add more or less to taste)
  • 4 oz cheddar cheese, grated
  • 3 oz queso fresco cheese
  • Cilantro, chopped


  • Heat olive oil in a medium sized cast iron skillet. Place corn into skillet and let sit so that the corn gets charred. Place into a bowl and set aside.
  • Heat remaining tablespoon of olive oil in pan. Add in jalapeño, bell pepper, and garlic and sauté for 3 minutes. Stir in charred corn, chili powder, and salt.
  • Add in Ricos cheese sauce and hot sauce and stir to combine.
  • Turn off heat and top dip with cheddar cheese. Pop under the broiler for 3-5 minutes until cheese is melted.
  • Garnish the top of the dip with queso fresco and cilantro.