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This post is in partnership with Jennie-O.  All views are my own. Say cheese! I admit.  I put cheese is so very many things.  I have no shame because it's Wisconsin, and the cheese here

Total time

40 minutes


  • 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,
  • 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)


  1. 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.

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