This cheesy corn dip is perfect with tortilla chips. It’s modified slightly from the original recipe in Food & Wine.
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 onion, finely diced
Freshly ground black pepper
1 large garlic clove, minced
1/2 pound Monterey Jack cheese, shredded
Cilantro leaves, radish matchsticks, and thinly sliced jalapeños, for garnish
Corn tortilla chips, for serving
In a blender, puree half of the corn with ½ cup of water until smooth. Strain the puree through a fine sieve into a medium bowl. Discard the drained liquid.
In a cast-iron skillet, heat the olive oil. Add the poblano, onion, remaining corn, a pinch of salt, and black pepper and cook over moderate heat, stirring, until softened and barely browned, about 10 minutes.
Add the garlic and cook until fragrant, about 2 minutes. Add the corn puree and cook, stirring, until bubbling, about 2 minutes. Add the cheese and cook over low heat, stirring, until melted. Season with salt and cayenne pepper.
Garnish with cilantro, radish and jalapeño. Serve hot, with tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dips
- Cuisine: Mexican
- Calories: 199.07
- Sugar: 3.45 g.
- Sodium: 323.08 mg.
- Fat: 13.58 g.
- Saturated Fat: 6.15 g.
- Carbohydrates: 12.45 g.
- Fiber: 1.8 g.
- Protein: 8.78 g.
- Cholesterol: 25.23 g.
Keywords: corn, poblano, Monterey Jack