Name: Street Corn Chorizo Queso
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 9 oz Mexican chorizo; 12 oz evaporated milk; 12 oz pasteurized prepared cheese product (like Velveeta); 4 oz canned diced green chiles; 2 cups shredded Monterey Jack cheese; 1 tsp ground cumin; 1 tsp all-purpose seasoning; 1/2 cup pico de gallo, for topping; 1/4 cup cotija cheese, crumbled for topping; 1 cup corn kernels, for street corn salsa; 1/4 cup red onion, finely chopped, for street corn salsa; 1 jalapeño, minced, for street corn salsa; 1/4 cup cilantro, chopped, for street corn salsa; 1 tbsp lime juice, for street corn salsa; Tortilla chips, for serving

1

First, prepare the street corn salsa. In a small bowl, combine the corn kernels, finely chopped red onion, minced jalapeño, chopped cilantro, and lime juice. Mix well and set aside.

2

In a skillet over medium heat, cook the chorizo for about 8 minutes, breaking it apart with a spatula, until it's browned and crispy. Remove from the skillet and set aside.

3

In a clean saucepan, combine the evaporated milk, cubed cheese product, diced green chiles, ground cumin, and all-purpose seasoning.

4

Heat over medium-low, stirring frequently, until the cheese product is mostly melted and the sauce is smooth.

5

Add the shredded Monterey Jack cheese and continue to stir until it's fully melted and the queso is creamy.

6

Pour the finished queso into a serving bowl.

7

Top the queso with the cooked chorizo, pico de gallo, and the prepared street corn salsa.

8

Garnish with crumbled cotija cheese and serve immediately with tortilla chips.

Street Corn Chorizo Queso

Ingredients

15 Ingredients

Instructions

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