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Grilled Corn Queso

This gooey real cheese Grilled Corn Queso flows like lava no matter how many times it's reheated. Packed to the gills with kernels of grilled corn and diced fresh jalapeno, this is the dip your chips deserve.
Prep Time 10 mins
Cook Time 15 mins
Course Appetizer, Snack
Cuisine American
Servings 8


  • 2 ears corn on the cob
  • 2 tbsp olive oil
  • 1 tsp salt
  • fresh ground pepper
  • 325g (11 oz) smoked gouda shredded
  • 225g (8 oz) sharp cheddar shredded
  • 1 tbsp cornstarch
  • 1 cup evaporated milk
  • 2  jalapeño quartered and sliced
  • ¼ cup hot salsa
  • ¼ cup fresh cilantro finely chopped
  • 1 tsp ground cumin
  • ½ tsp ground coriander


  • Shuck the corn and split each cob into two. Cover each piece with olive oil and sprinkle with the salt and pepper.
  • Heat a BBQ grill or a cast iron griddle over high heat until smoking. Add the corn and rotate occasionally until evenly charred on all sides. Transfer the corn to a plate and set aside.
  • Place the cheese in a large bowl and add the cornstratch. Toss the cheese until evenly coated in the cornstarch, set aside.
  • Pour the evaporated milk into a small saucepan and place over medium heat. Bring to a gentle boil, then reduce the heat and add the cheese. Stir the sauce until the cheese melts completely and a smooth glossy sauce forms.
  • Cut the corn off of the cob and add it to the queso along with the salsa,  jalapeño, cilantro, cumin and ground coriander. Stir to combine and remove from the heat.
  • Pour the queso into a heat-proof bowl and serve immediately with a side of tortilla chips.


Leftover queso can be stored in the fridge and reheated in the microwave. Reheat in 30-second intervals, stirring in between.
Keyword cheese, chips and dip, dip, jalapeño, queso