Fresh Corn Queso

  • Yield : 8 cups
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 30m

Fresh corn is in full season, but how many times can one eat corn on the cob during the week? I can put away some fresh corn;¬†however, it isn’t long after that I get bored. This queso makes good use of fresh corn in a creative way with familiar southwestern ingredients. Add a bit more half and half or stir in some greek yogurt to thin it out for a unique soup. How about that? 2 recipes in one.


  • 1/4 cup cornstarch
  • 2 cups fat free half and half
  • 3 cups shredded Monterey jack cheese
  • 2-1/2 cups fresh corn kernels (2 large ears of corn)
  • 1/2 cup diced onion
  • 1 large garlic clove, minced
  • 2 TB minced fresh jalapenos or pickled jalapenos
  • 2 TB chopped fresh cilantro
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • Tortilla chips


Step 1

Put cornstarch in a large saucepan. Gradually whisk half and half into cornstarch. Turn heat to medium high and bring to a simmer. Cook for 4 minutes or until mixture is thickened. Add cheese in handfuls whisking until melted before adding the next handful. Stir in corn, onion, garlic, jalapenos, cilantro, cumin, and salt. Cook for an additional 5 minutes. Remove from heat. Pour into a fondue pot or other heated vessel. Serve with tortilla chips. NOTE: Once the corn is added to the cheese sauce, it may be necessary to take 2 TB of cornstarch and mix with cold water to form a slurry. Stir into queso and bring to a boil. Cook for 4 minutes to thicken. It is hard to gauge the juiciness of the corn.

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