Queso Cobs (Edit recipe)

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Cheesy, delicious, and messy in the best way. Roasted cob corn smothered in butter, Drippy Dip White Queso, guacamole salsa, Tajin, and red & green onions. So addictively delish.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

9

Serves: 2

Ingredients

2 whole Corn, Fresh, local cobs are ideal
4 Tbsp Butter, Unsalted
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe
1 whole Blanco Cheese Dip - Drippy Dip, See Recipe
1 whole Guacamole Salsa - Herdez
2 Tbsp Red Onion, diced
1 whole Green Onion (Scallion), sliced
1 whole Tajin Seasoning

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 425 F
Peel the husk from your corn and get as much of the silky strands off as you can. Wash and dry the cobs. Get two pieces of tinfoil out on your cutting board and place two tablespoons of butter in the center of each piece of foil. Nestle the cobs down onto the butter and season each cob with salt & cracked pepper. Roll up the cob in the foil and seal it up at the ends. Use the warmth of your hands to press the butter into the cobs of corn and get them onto a parchment lined baking sheet.
Once preheated, add your tray to the oven and cook your corn for 20 - 25 minutes depending on how large your cobs are. make sure to flip the corn at least once to distribute the butter and browning evenly.
While your corn roasts, get about 1/3 of the jar of Drippy Dip white queso into a small skillet. Set the heat to medium low and cover. Once it's heated, reduce the heat to low and leave covered until the cobs are finished.
Once your corn is good to go, remove the tray from the oven and set it onto a wire rack to cool until you can safely handle the cobs. Open up the tinfoil and get your cobs onto a cutting board. Pour the melted butter from the foil over your cobs if desired. Next, spoon the hot queso generously over your cobs, letting it drip down the sides. Spoon a good drizzle of guacamole salsa over the cobs followed by a sprinkle of Tajin, red onion, and thinly sliced green onions.
Serve immediately and ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	345
Fat:	30 g
Carbohydrates:	15 g
Protein:	12 g
Cholesterol:	65 g
Sodium:	824 mg
Fiber:	4 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.