Corn Queso Fundido

Name: Corn Queso Fundido
Ingredients: 1 pound frozen sweet corn kernels (3 cups), thawed; 2 tablespoons extra-virgin olive oil; 1 poblano chilestemmed, seeded and finely diced; 1 small onion, finely diced; Kosher salt; 1 large garlic clove, minced; 1/2 pound Monterey Jack cheese, shredded; Finely chopped cilantro, radish matchsticks and thinly sliced jalapenos, for garnish; Corn tortilla chips, for serving

9 ingredients

9 steps

Ingredients

1 pound frozen sweet corn kernels (3 cups), thawed
2 tablespoons extra-virgin olive oil
1 poblano chilestemmed, seeded and finely diced
1 small onion, finely diced
Kosher salt
1 large garlic clove, minced
1/2 pound Monterey Jack cheese, shredded
Finely chopped cilantro, radish matchsticks and thinly sliced jalapenos, for garnish
Corn tortilla chips, for serving

Directions

1

In a blender, puree half of the corn with 1/2 cup of water until smooth.
2

Strain the puree through a fine sieve into a medium bowl.
3

In a cast-iron skillet, heat the olive oil.
4

Add the poblano, onion, remaining corn and a pinch of salt and cook over moderate heat, stirring, until softened and barely browned, about 10 minutes.
5

Add the garlic and cook until fragrant, about 2 minutes.
6

Add the corn puree and cook, stirring, until bubbling, about 2 minutes.
7

Add the cheese and cook over low heat, stirring, until melted.
8

Season with salt and garnish with cilantro, radish and jalapeno.
9

Serve hot, with tortilla chips.