This post is in partnership with Jennie-O. All views are my own.
I admit. I put cheese is so very many things. I have no shame because it’s Wisconsin, and the cheese here is insanely good and it’s a crime to not use it regularly (no pun intended). Whether it’s in soup, sauces, pasta, or just eaten by the handful, it would just be sad not to feature Wisconsin cheese on the daily.
It would also be a crime to not feature fresh sweet corn in all of my cooking because it’s fresh as fresh can be, and deserves to be in everything right now. You know sweet corn is the best when each little kernel is bursting with sweetness and is extra tender and juicy. SO GOOD. I just made soup with it a few weeks ago and holy crap I can’t stop thinking about it.
So what is today’s cheesy corn concoction? Well, my friends. You better brace yourself. It’s sweet corn queso, and it combines the best of late-summer produce with pure Wisconsin dairyland goodness. Seriously. It features roasted ears of sweet corn, =rel”nofollow”Jennie-O Hardwood Smoked Turkey Sausage, sharp cheddar and Monterey jack Wisconsin cheeses, jalapenos and green chilies. The creamy, ooey gooey queso is topped with fresh diced tomatoes and a handful of cilantro and scooped up with crispy, salty tortilla chips. I honestly don’t need anything else to eat for the next several days because I’m obsessed with this stuff.
Grab a bag of chips and head on over for a cheesy corn and smoked sausage smorgasbord. You won’t be able to stop, guys.
- 4 ears of fresh sweet corn, husked
- 1 Tbsp. canola oil
- 3 Tbsp. butter
- ½ medium yellow onion, diced
- 2 jalapenos, seeded and finely diced
- 7 oz. smoked sausage, diced
- 3 cloves garlic, peeled and minced
- 2 Tbsp. chili powder
- 3 Tbsp. all-purpose flour
- 2 cups milk
- 1 (4-6 oz.) can diced green chilies
- 2 cups shredded sharp cheddar
- 1 cup shredded Monterey jack cheese
- Coarse salt, ground black pepper and cayenne, to taste
- Handful chopped fresh cilantro and diced fresh tomato, for topping
- Tortilla chips, for serving
- Preheat the broiler to low heat.
- Place corn in a baking dish and coat with oil. Broil 10-15 minutes, turning every few minutes, until corn is slightly charred. Allow to slightly cool, then cut corn kernels off the cob. Set aside.
- Heat butter in a large stock pot or Dutch oven to medium heat. Stir in onion, jalapeno and smoked sausage and saute 4-5 minutes, until onion is soft and sausage is browned. Stir in roasted sweet corn kernels, garlic and chili powder and saute 30-60 seconds.
- Stir in flour and cook 1-2 minutes. Turn heat up to medium high and slowly whisk in milk. Simmer 4-5 minutes, until thickened. Remove from heat and stir in cheddar and Monterey jack cheeses. Once cheese is melted, season to taste with salt, pepper and cayenne pepper.
- Top with chopped cilantro and diced tomatoes and serve with tortilla chips.