Street Corn Queso Recipe in 25 Minutes: Creamy and Tangy

Instructions:

1. Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the corn in a single layer and let sit undisturbed for 2-3 minutes until kernels are mahogany-colored and toasted.
2. Stir in the smoked paprika, garlic powder, and salt. Remove from heat and set aside.
3. In a medium saucepan, whisk the half-and-half and cornstarch together until no lumps remain.
4. Place the saucepan over medium heat, stirring constantly until the mixture begins to simmer and thicken slightly.
5. Lower the heat to low and fold in the shredded cheddar and Monterey Jack cheese one handful at a time, stirring until the sauce is silky and smooth.
6. Stir in the Greek yogurt and fresh lime juice to add tang and a velvety sheen.
7. Gently fold in the charred corn. Remove from heat immediately to prevent the cheese from overcooking.
8. Garnish with crumbled Cotija cheese, chopped cilantro, and chili powder. Serve with lime wedges.