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roasted corn queso

Roasted Corn Queso Recipe
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Serving size: 4-6

Ingredients:

  • 2-3 corn on the cob, kernels removed (amount to preference)

  • 4 cloves of garlic (~2 tbsp), diced 

  • 8 oz pepper jack cheese, freshly grated 

  • 8 oz medium cheddar cheese, freshly grated 

  • 1 cup parmesan cheese, freshly grated 

  • 4 oz cream cheese 

  • 3 tbsp butter 

  • 16 oz heavy cream 

  • 2 tbsp fresh jalapeño, diced 

  • ½ lime, juiced 

  • 1 tbsp Paleo Pink (you can substitute cumin to taste!)

  • Garnish: tomato (diced), red onion (diced), fresh cilantro

Food SourceS:

  • Organic Pepper Jack and Medium Cheddar Cheese (Rumiano)

  • Organic Cream Cheese (Green Valley Creamery)

  • Unsalted Butter (Vital Farms)

  • A2 Heavy Cream (Origin)

  • Tortilla Chips (Siete)

  • Paleo Powder Pink (Paleo Powder

DirectionS:

  1. Add 3 tbsp butter to skillet over med/med high heat 

  2. Add corn and cook until brown

  3. Reduce heat to medium and add garlic and jalapeño

  4. Continue to cook until garlic begins to brown

  5. Add cream cheese and 8 ounces of heavy cream while continuously stirring 

  6. Add in pepperjack, cheddar and parmesan cheese and continue mixing

  7. Add ½ lime juice and 1 tbsp of paleo pink

  8. Slowly add in remaining heavy cream to preference (thinner queso = more heavy cream, we used all 16 ounces for this recipe) 

  9. Continue mixing until cheese is fully melted

  10. Remove from heat and allow a few minutes to cool

  11. Garnish with diced tomato, red onion, cilantro 

  12. ENJOY AND SERVE IMMEDIATELY!  

9/5/23
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