Ally
Making queso at home is way easier, (and tastier!) than you think! Jalapeño corn queso is sweet, spicy, and totally addicting.
Oh my lord, THIS STUFF. I had all intentions of making this jalapeño corn queso as an appetizer for Taylor and I, and then making some tacos for actual dinner last Saturday night. Well, a few minutes later we had devoured half this bowl, (and a few margaritas) and decided we couldn’t stop even if we wanted to. This became our whole dinner. And you know what? It was worth it. Not even mad.
The sweet crunchy corn kernels and spicy bits of pepper make this so addicting and interesting with every single bite you won’t be able to stop either.
With just a little leftover, we ended up making tacos the following night and drizzling this allllll over it. HIGHLY RECOMMEND. Now, please make this and invite me to your Cinco de Mayo party so I can eat it again. Thank you.
- 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
- Heat the butter in a medium-sized pot over medium heat until it melts.
- 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.
- Add in the garlic, stirring, for 30 seconds.
- Add the cream cheese and milk, stirring, until the cream cheese has melted.
- Stir in the corn kernels.
- In a large mixing bowl, toss the two types of shredded cheese with the flour.
- Add the shredded cheese mixture in small batches to the pot. Stir, and let melt before adding a next handful.
- Serve warm and melty with tortilla chips!
