Recipes

2 T butter

2 T cornstarch

2 oz cream cheese

4 oz Sharp Cheddar cheese, cubed

4 oz Monterey Jack cheese, cubed

1 (12 oz) can evaporated milk

1 c Rotel (diced tomatoes with green chilis)

5 ears of corn

Shuck the corn, and then steam it in a large pot filled with 2 inches of water. It takes about 8-

10 minutes for the corn to get tender. Let the corn cool and then slice it off the cob. Melt the butter in a saucepan over medium heat. Whisk in the cornstarch, and let cook over the heat for one minute, while whisking. Then whisk in the evaporated milk and continue to whisk until the milk and cornstarch mixture are well blended. Let the mixture thicken a little. Reduce the heat to low. Stir in the cream cheese. Once the cream cheese has been mixed in, add the cheddar and Monterey Jack a little handful at a time. Wait for each addition of cheese to melt before you add more, this is the way to make sure your queso is nice and smooth. Once all of the cheese has been added and is melted, stir in the Rotel and the corn. Heat the queso up until it begins to bubble again, and then serve with tortilla chips. Makes 8-10 servings