Queso Jaralito

©2010

AuthorDartagnan

"corn queso from el Jaralito Durango"

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Yields1 Serving
 4 oz sharp white cheddar, shredded
 4 oz Oaxaca, shredded
 1 tbsp cornstarch
 2 tbsp butter, divided
 1 large or 2 small ears of corn, removed from cob
 1 tbsp Pendery's San Antonio Red chili powder
 2 tbsp half & half
 2 cloves garlic, minced
 1 bunch green onions, whites only, sliced thin
 1 tsp kosher salt
 ¼ tsp chipotle, ground fine
 ½ tsp comino, ground fine
 4 oz fire roasted green chilis, diced and seeded
 ½ cup Roma tomatoes, diced and seeded
 12 oz evaporated milk1 can
 ¼ cup cilantro, chopped very fine
 2 dashes cayenne pepper
1

Grate cheeses and combine with corn starch. Set aside.

2

In a small sauté pan, melt small amount of butter. Once melted well and pan hot, add corn and stir to coat. Season lightly with salt, white pepper and chili powder. To that add 2 tablespoons of half & half. Once at a simmer, reduce heat, stir and cook 2 minutes.

3

Melt butter in a medium saucepan, medium heat, add garlic and sauté for 1 minute.

4

Now add green onion light parts, chipotle and cumin. Stir for 1 minute. Do not brown.

5

Add roasted green chilis and tomatoes. Let cook 2 minutes. Add corn and combine. Add evaporated milk. Bring to a simmer.

6

Fold in cheeses until just melted, then remove from heat immediately and keep stirring until silky and smooth.

7

Add chopped cilantro and mix well.

8

Garnish with scallions and cayenne.

9

Keep warm for serving.

Ingredients

 4 oz sharp white cheddar, shredded
 4 oz Oaxaca, shredded
 1 tbsp cornstarch
 2 tbsp butter, divided
 1 large or 2 small ears of corn, removed from cob
 1 tbsp Pendery's San Antonio Red chili powder
 2 tbsp half & half
 2 cloves garlic, minced
 1 bunch green onions, whites only, sliced thin
 1 tsp kosher salt
 ¼ tsp chipotle, ground fine
 ½ tsp comino, ground fine
 4 oz fire roasted green chilis, diced and seeded
 ½ cup Roma tomatoes, diced and seeded
 12 oz evaporated milk1 can
 ¼ cup cilantro, chopped very fine
 2 dashes cayenne pepper

Directions

1

Grate cheeses and combine with corn starch. Set aside.

2

In a small sauté pan, melt small amount of butter. Once melted well and pan hot, add corn and stir to coat. Season lightly with salt, white pepper and chili powder. To that add 2 tablespoons of half & half. Once at a simmer, reduce heat, stir and cook 2 minutes.

3

Melt butter in a medium saucepan, medium heat, add garlic and sauté for 1 minute.

4

Now add green onion light parts, chipotle and cumin. Stir for 1 minute. Do not brown.

5

Add roasted green chilis and tomatoes. Let cook 2 minutes. Add corn and combine. Add evaporated milk. Bring to a simmer.

6

Fold in cheeses until just melted, then remove from heat immediately and keep stirring until silky and smooth.

7

Add chopped cilantro and mix well.

8

Garnish with scallions and cayenne.

9

Keep warm for serving.

Queso Jaralito