When I think of the Superbowl (this weekend!), I think of chips and dip (& fun commercials)…
When I think of a snowstorm (just snow shoveled for THREE hours!), I think of warm comfort food…
When I think of a fiesta (Angie’s Fiesta Friday!), I think of Mexican flavors…
& When I think of the ONE YEAR anniversary of Fiesta Friday at the Novice Gardener, I think that I better bring something extra tasty and festive…
It’s too bad that when I think of (and my son has) a swim meet over the weekend, I get nothing on my “to do” list done!!
So, this appetizer fits all of the above criteria, it’s just a little late to the party… Enjoy the First Fiesta Friday Anniversary Party (Part 1)! Over the past year Fiesta Friday has not only exposed me to wonderful dishes each week, I have made many friends who share a love of cooking. Fun! I look forward to it every week. 🙂
This warm, cheesy dip would be wonderful for a Superbowl fiesta as well. This recipe was adapted from Food and Wine, contributed by Justin Chapple. I made half of the recipe (with 1 garlic clove) for my family of four and we gobbled all of it up.
Yield: Serves 8
- 1 pound frozen sweet corn kernels (3 cups), thawed
- 2 tablespoons extra-virgin olive oil
- 1 poblano chile—stemmed, seeded and finely diced
- 1 small yellow onion, finely diced
- coarse salt, to taste
- 1 to 2 large garlic cloves, minced
- 1/2 pound Monterey Jack cheese, shredded
- finely chopped cilantro, radish matchsticks and thinly sliced jalapeños, as desired, for garnish
- salted corn tortilla chips, for serving
- In a blender, puree half of the corn with 1/2 cup of water until smooth. (I used a Vitamix and pureed the mixture at high-speed for 30 seconds.)
- In a cast-iron skillet, heat the olive oil. Add the poblano, onion, remaining corn and a pinch of salt and cook over moderate heat, stirring, until softened and barely browned, about 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the corn puree and cook, stirring, until bubbling, about 1 to 2 minutes.
- Add the cheese and cook over low heat, stirring, until melted.
- Season with salt and garnish with cilantro, radish, and jalapeño, as desired. Serve hot, with tortilla chips.
One Year Ago:
Two Years Ago: