Ingredients
Scale
For the queso base:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- 8 oz white American cheese, chopped (from the deli counter)
- 4 oz cream cheese, softened
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- Salt to taste
For the corn mixture:
- 2 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- ½ cup cotija cheese, crumbled
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper to taste
For the chipotle swirl:
- 2 tablespoons adobo sauce (from a can of chipotles in adobo)
- 1-2 chipotle peppers, finely minced (optional, for extra heat)
For serving:
- Extra cotija cheese
- Chopped cilantro
- Lime wedges
- Tortilla chips
Instructions
- Heat a large skillet over high heat. Toss the corn kernels with olive oil and spread them in a single layer.
- Let the corn sit undisturbed for 3-4 minutes until charred on one side, then stir and char for another 2-3 minutes. Remove from heat and let cool slightly.
- Take half of the charred corn (about 1 cup) and set it aside. You’ll blend this into the queso base in a moment.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until it smells slightly nutty.
- Slowly pour in the milk while whisking to avoid lumps. Keep whisking until the mixture thickens, about 3-4 minutes.
- Reduce heat to low and add the white American cheese and cream cheese. Stir until completely melted and smooth.
- Add the garlic powder, onion powder, cumin, and a pinch of salt. Stir to combine.
- Transfer the cheese mixture to a blender along with the reserved 1 cup of charred corn. Blend until smooth and creamy.
- Pour the blended queso back into the saucepan over low heat. Stir in the remaining charred corn (the kernels you didn’t blend).
- Add the crumbled cotija, lime juice, and chopped cilantro to the queso. Stir until the cotija is incorporated but still has some texture.
- Drizzle the adobo sauce over the top of the queso and use a knife or spoon to swirl it throughout. If you want more heat, fold in the minced chipotle peppers now.
- Transfer to a serving bowl and top with extra cotija and cilantro. Serve warm with tortilla chips and lime wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
