4 ounces Darigold Sharp White Cheddar cheese, shredded (about 1 ½ packed cups)
1 teaspoon kosher salt
2 tablespoons chopped fresh cilantro
¼ cup queso fresco or cotija cheese crumbles
Chili powder to taste
Warm tortilla chips and sliced jalapeno for serving
Roast the corn. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the corn and stir to coat. Cook for 4-5 minutes without stirring to allow kernels to char slightly. Then, stir and cook another 2-3 minutes undisturbed. Transfer corn to a small bowl and set aside.
Saute the jalapenos and garlic. Heat the butter and remaining 1 tablespoon olive oil in a large skillet over low heat. When the butter has melted, add the jalapeños and garlic and sauté for 5-7 minutes or until very soft and fragrant, stirring frequently to prevent browning or burning.
Make a roux and melt the cheese. Increase heat to medium-low. Add the four and stir to incorporate. Once the butter mixture thickens and begins to bubble after about 2-3 minutes, slowly add the milk and whisk just until the sauce becomes thicker. Be careful not to overheat as the milk proteins will separate and queso will turn lumpy. You will know it’s close when the milk starts steaming. When the mixture begins to bubble slightly when you stop stirring, remove the pan from the heat and stir in the cheddar cheese until melted and smooth. Season with salt.
Add toppings and serve. Pile the corn kernels in the center. Garnish with cilantro, chili powder, queso fresco, and/or fresh jalapeno slices. Serve immediately with warm tortilla chips.