Ingredients
2 tbsp. unsalted butter
1 clove garlic, minced
1/4 tsp. cayenne
2 tbsp. all-purpose flour
2 c. whole milk
4 c. shredded cheddar
2 c. shredded Monterey Jack
Kosher salt
Tortilla chips, for serving
2 tsp. vegetable oil
1/4 c. frozen corn, rinsed
1/4 c. crumbled queso fresco
1/4 white onion, chopped
1/2 jalapeño, thinly sliced into rounds
Cilantro leaves, for garnish
Chili powder, for garnish (optional)
Preparation
Step 1Set Instant Pot to Sauté and heat vegetable oil. Add corn and cook, stirring occasionally, until corn takes on some golden charred color, 4 to 6 minutes. Remove corn from Instant Pot and set aside in a bowl.Step 2Still on the Sauté function, add butter and let melt. Add garlic and cayenne and cook until fragrant, 1 minute. Add flour and whisk until smooth, then cook 1 to 2 minutes, until flour is no longer raw.Step 3 Add milk and bring up to a simmer. Cook, stirring occasionally, until milk has thickened slightly, 2 to 3 minutes more. Add cheese and whisk until smooth and melted completely. Switch Instant Pot to “Keep Warm” and cover until ready to serve.Step 4When ready to serve, give queso a final stir and season with salt if needed. Top with charred corn, queso fresco, onion, jalapeño, and cilantro. If using, finish with a pinch of chili powder. Serve with chips.
Made it? Let us know how it was in the comment section below!
