Cornstarch is starch derived from (wait for it...) corn. Used to thicken soups and sauces, it helps give our queso that rich, velvety texture ideal for maximum dunkage.
Rebel without a sauce
A funny thing happens when water is added to cornstarch—it forms a fluid that moves between liquid and solid states, which is in clear defiance of Newton's laws of viscosity. (Major *nerd alert,* but basically, Newtonian fluids don't really change in thickness or consistency when pressure is applied. Ya know, like water. But water AND cornstarch slip between your fingers and make spheres when balled up in a fist). In conclusion, SCIENCE. Personally, we prefer Chipotlean fluids: in queso form, they’re cheesy and delicious.