Charred Corn and Jalapeño Queso Dip

Ingredients

Equipment Needed

• •12-inch cast iron skillet
• •Wooden spoon or silicone spatula
• •Sharp chef's knife
• •Cutting board

Instructions

1. 1

   Char the corn

   Heat a large cast iron skillet over high heat until it begins to smoke lightly. Brush the corn ears with one tablespoon of vegetable oil. Place the ears directly in the dry skillet and let them sit undisturbed for 2 to 3 minutes until you hear aggressive crackling and see dark char marks forming. Rotate the ears a quarter turn and repeat until charred on all sides, about 8 to 10 minutes total. The kernels should have blackened spots and some will have popped slightly. Transfer to a cutting board and let cool for 5 minutes.

   If you have a grill fired up, char the corn directly over the flames for even more pronounced smokiness. Two to three minutes per side over high heat does the job.
2. 2

   Blister the jalapeños

   While the corn chars, place the whole jalapeños in the skillet alongside the corn. Let them blister and blacken on all sides, turning occasionally, about 5 to 6 minutes total. The skin should be blistered and slightly collapsed. Remove and let cool. Once cool enough to handle, slice off the stems, halve lengthwise, and scrape out the seeds and ribs for mild heat or leave them in for serious fire. Dice the jalapeños finely.

   The heat in a jalapeño lives in the white ribs and seeds. Removing them cuts the spice by roughly half. Know your audience.
3. 3

   Cut the corn kernels

   Stand each ear of corn upright on the cutting board, holding the tip firmly. Run your knife downward along the cob, cutting close to release the kernels. You should have about 2 cups of charred kernels. Don't worry if some are still attached in small clusters. That's honest cooking.

4. 4

   Build the queso base

   Wipe out the skillet and return it to medium-low heat. Add the butter and remaining tablespoon of oil. When the butter foams, add the minced garlic and cook for 30 seconds until fragrant. Pour in the milk and let it warm through, about 1 minute. Begin adding the American cheese a handful at a time, stirring constantly with a wooden spoon or silicone spatula until each addition melts completely before adding the next. The mixture should look smooth and glossy, never grainy.

   Low and slow is everything here. If the heat is too high, the cheese will seize and turn into a stringy mess. Patience rewards you with silky queso.
5. 5

   Incorporate the cheddar and cream

   Once the American cheese is fully melted, add the shredded cheddar in two additions, stirring until smooth after each. The queso should now have a rich golden color and coat the back of your spoon thickly. Stir in the crema until combined. The texture should be pourable but substantial.

6. 6

   Add the corn and seasonings

   Fold in three-quarters of the charred corn kernels, reserving the rest for garnish. Add the diced jalapeños, lime zest, half of the lime juice, cumin, and smoked paprika. Stir to distribute everything evenly. Taste and adjust: more lime juice for brightness, more salt if needed, more jalapeño if your crowd runs hot. The queso should taste smoky, creamy, with a gentle heat that builds at the back of the throat.

7. 7

   Finish and serve

   Remove the skillet from heat. Scatter the reserved charred corn kernels over the top along with the chopped cilantro. A final squeeze of lime juice and a light dusting of smoked paprika on top adds visual appeal. Serve immediately in the skillet with a basket of sturdy tortilla chips alongside. The queso will stay pourable for 15 to 20 minutes; after that, a quick return to low heat and a splash of milk revives it.

Chef Tips

• •Seek out fresh summer corn at farm stands or farmers markets. The natural sugars haven't yet converted to starch, giving you sweeter kernels that caramelize beautifully when charred.
• •White American cheese from the deli counter melts far better than pre-sliced or packaged versions. Ask for it sliced thick, then cube it yourself at home.
• •For a smokier profile, substitute one chipotle pepper in adobo sauce (minced) for one of the fresh jalapeños. The dried and smoked heat plays beautifully against the fresh corn.
• •This queso pairs wonderfully with cold Mexican lagers, margaritas on the rocks, or an agua fresca for those abstaining. The lime and heat welcome refreshment.
• •Leftover queso refrigerates well for three days. Reheat gently in a saucepan over low heat, adding milk a tablespoon at a time to restore the proper consistency.

Advance Preparation

• •Corn can be charred and kernels cut up to 4 hours ahead. Store at room temperature.
• •Jalapeños can be blistered, seeded, and diced the morning of serving. Refrigerate covered.
• •The complete queso can be made 2 hours ahead and kept warm in a slow cooker on the lowest setting, stirring occasionally.

Frequently Asked Questions

Nutrition Information

1 serving (about 165g)