H-E-B's Mexican Street Corn Queso

Name: H-E-B's Mexican Street Corn Queso
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 8 ounces low-fat Neufchâtel cream cheese; 16 ounces H-E-B Queso Blanco; 12 ounces fresh pico de gallo; 32 ounces frozen sweet corn; ½ cup fresh cilantro (finely chopped); 2 ounces cotija cheese; 1 serrano pepper (very finely chopped)

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Prep Time 5

Cook Time 45

Total Time 50

Course Appetizers

Servings servings

Ingredients

8 ounces low-fat Neufchâtel cream cheese
16 ounces H-E-B Queso Blanco
12 ounces fresh pico de gallo
32 ounces frozen sweet corn
½ cup fresh cilantro finely chopped
2 ounces cotija cheese
1 serrano pepper very finely chopped

Instructions

Preheat oven or grill to 400ºF.
In a large bowl, soften cream cheese 45 to 60 seconds in a microwave.
In same bowl, add queso, pico de gallo, corn, and cilantro, stirring gently to mix together.
Pour into a cast-iron or oven-safe skillet and top with crumbled cotija cheese and serrano.
Place pan in oven or on grill. Oven cook time is 35 minutes. Grill cook time is about 20 minutes.
Serve warm directly from skillet with fresh tortilla chips.

Notes

Recipe and photo courtesy of H-E-B.

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H-E-B’s Mexican Street Corn Queso