Cheese dip! But with ROASTED CORN. (actually broiled but roasted sounds more romantic.)
This is bananas simple, and if you love queso and much as I love queso, you’ll obsess over this dip and never look back. Never, I tell you! Never!
I can chill.
This is the thing. We’ll broil some fresh corn with a kiss of chili powder in the oven for about ten minutes.
Then we’ll make a little roux with whisked butter and flour, add some milk to creamify it, stir in a can of green chiles, melt a block of grated Monterey Jack cheese into it, then add in the corn and life is set.
We’re totally set.
Wait! Add a little salt, cilantro and lime. NOW we’re set.
Melty, cheesy, ooey gooey with roasted sweet corn for a pop of happy. Look at us livin’.
I took this over to a girlfriend’s house for a little Mexican-style snack dinner and it was inhaled within a nano. Just reheat it! You want it nice and creamy.
The canned chiles add depth and the corn adds a little sweetness to it. We watched soccer and talked about our kids and drank wine under her misters outside. This is how we summer.
And you need this queso.
Get your entire face in that tonight.
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Ingredients
- 4 ears corn, shucked
- 1 tsp chili powder
- 2 Tbs. Butter
- 2 Tbs. All-purpose flour
- 1 cup milk (I used 2%)
- 4 oz can of diced green chiles
- 8 oz block Monterey Jack cheese, grated
- Coarse salt, for taste
- 1 Tbs. Freshly minced cilantro
- Juice from half a lime
Instructions
- Preheat your oven to broil.
- Add the corn to a large sheet pan and drizzle with a Tbs. of oil. Add a pinch of salt and chili powder; mix it all together with your fingers. Broil the corn on the top rack anywhere from 8-12 minutes, depending on your oven. You want it deep in color and perfectly roasted.
- Melt the butter in a medium sauce pan on a medium heat. Add the flour and whisk as it becomes a paste. Keep whisking for 30 seconds and let it slightly brown. Add the milk in a thin stream and keep whisking as you pour. It will become a delicious cream sauce.
- Add the chiles to the sauce, and season with salt.
- Slowly add the grated cheese in small handfuls and switch to a wooden spoon, stirring as the cheese melts. Once the cheese is added and melted, add the corn, stirring to combine.
- Bring the heat to low and let this simmer just about 30 more seconds. Add the cilantro and juice from half a lime and stir once more. Taste that. Need another pinch of salt? Add it if needed. Cheese dip!
- Serve immediately and inhale.
- Serves four.
It’s crazy good.
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