Street Corn Chorizo Queso

Name: Street Corn Chorizo Queso Dip
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

Street Corn Chorizo Queso is a warm, creamy cheese dip combining crispy chorizo, roasted green chiles, and a vibrant street corn topping. It's a shareable Tex-Mex appetizer that balances richness with bright, fresh flavors.

🌍Tex-Mex 🏷️Queso 🏷️Chorizo 🏷️Street corn 🏷️Cheese dip Appetizer

🏷️

🏷️Game-day

-0:00

TikTok

Total

30 min

Servings

6

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

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

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Instructions

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.

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Tips & Notes

Pro tips

Brown the chorizo fully and drain excess fat before adding to the cheese base to avoid a greasy, separated dip.
Add the evaporated milk and cheese product on low heat, stirring constantly, to ensure smooth melting and prevent curdling.
Layer toppings (pico de gallo, cotija, corn salsa) just before serving to keep them fresh and prevent sogginess.
Taste and adjust cumin and seasoning before serving, as the cheese product can be salty—add in small increments.

Substitutions

Mexican chorizo → andouille sausage or spicy Italian sausage (slightly smokier, less cumin-forward)
Monterey Jack → Oaxaca or quesadilla cheese (creamier melt, more authentic flavor)
Evaporated milk → heavy cream or whole milk (use 1 cup total for creamier result; whole milk may require less cheese product)
Cotija → crumbled feta or aged ricotta salata (tangier, crumbly texture)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat gently over low heat or in a slow cooker, stirring in milk a tablespoon at a time to restore creaminess. Do not microwave, which can cause separation.

Equipment

large skillet or Dutch oven · slow cooker (optional, for keeping warm during service)

Common Questions

Can I make this queso ahead of time?

Yes. Prepare the chorizo and base the day before, refrigerate, then reheat gently over low heat or in a slow cooker, stirring often. Add toppings fresh before serving.

What's the best way to keep queso warm during serving?

Transfer to a slow cooker on low or a fondue pot. Stir occasionally to prevent a skin from forming and maintain a dippable consistency.

Can I substitute the cheese product for all-natural cheese?

Yes, use 3 cups total shredded Monterey Jack or a blend with sharp cheddar. Add 2–3 tablespoons heavy cream to prevent it from breaking or becoming grainy.