Homemade Jalapeño Corn Queso
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Tex Mex
Serves: 4-6
  • 1 Tbsp. butter
  • ½ yellow onion, diced
  • 2 jalapeños, diced (use serranos if you want it even spicier!)
  • Salt
  • 1 tsp. cumin
  • 2 cloves garlic, minced
  • 2 oz. room temperate cream cheese
  • 1 cup whole milk
  • ½ cup fresh or frozen corn kernels
  • 8 oz. sharp cheddar block, freshly shredded
  • 8 oz. pepper jack (or monterey jack) block, freshly shredded
  • 1 Tbsp. flour
  • Tortilla chips, for serving
  1. Heat the butter in a medium-sized pot over medium heat until it melts.
  2. Add the diced onion and jalapeños, sprinkle with a pinch of salt, a tsp. of cumin, and stir. Let cook about 5 minutes until soft.
  3. Add in the garlic, stirring, for 30 seconds.
  4. Add the cream cheese and milk, stirring, until the cream cheese has melted.
  5. Stir in the corn kernels.
  6. In a large mixing bowl, toss the two types of shredded cheese with the flour.
  7. Add the shredded cheese mixture in small batches to the pot. Stir, and let melt before adding a next handful.
  8. Serve warm and melty with tortilla chips!
Recipe by Ally's Cooking at http://allyscooking.com/2018/05/03/jalapeno-corn-queso/