Corn Queso Fundido

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

1. 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.)
   
2. 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.
3. Add the garlic and cook until fragrant, about 1 minute.
4. Add the corn puree and cook, stirring, until bubbling, about 1 to 2 minutes.
5. Add the cheese and cook over low heat, stirring, until melted.
6. Season with salt and garnish with cilantro, radish, and jalapeño, as desired. Serve hot, with tortilla chips.

One Year Ago:

• Broccoli & Mozzarella Potluck Stromboli

Two Years Ago:

• Enchiladas Suizas

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

View all posts by Josette@thebrookcook →