Mexican Street Corn Queso


12 people

Prep Time

10 minutes

Cook Time

10 minutes


  1. 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.
  2. 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.
  3. Add in Ricos cheese sauce and hot sauce and stir to combine.
  4. Turn off heat and top dip with cheddar cheese. Pop under the broiler for 3-5 minutes until cheese is melted.
  5. Garnish the top of the dip with queso fresco and cilantro.


This recipe features these products from Ricos Products:

Recipe & Images submitted by Strawberry Blond Kitchen Blogger Megan

This entry was posted in Appetizers, Cinco de Mayo, Cuisine, Dip, Dish, Game Night, Mexican, Movie Night, Nachos, Occasion, Party Night, Recipe, Recipe Group, Recipes By Product, Ricos Gourmet Nacho Cheese Sauce, Sides, Snack. Bookmark the permalink.