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Corn Queso Fundido
© Chris Court

Corn Queso Fundido

  • TOTAL TIME: 30 MIN
  • SERVINGS: 8
  • FAST
  • STAFF-FAVORITE
  • VEGETARIAN

F&W's Justin Chapple uses frozen sweet corn from Gill's Farm in Hurley, New York, to create this cheesy, slightly spicy dip.

Slideshow: Party Dips

  1. 1 pound frozen sweet corn kernels (3 cups), thawed
  2. 2 tablespoons extra-virgin olive oil
  3. 1 poblano chile—stemmed, seeded and finely diced
  4. 1 small onion, finely diced
  5. Kosher salt
  6. 1 large garlic clove, minced
  7. 1/2 pound Monterey Jack cheese, shredded
  8. Finely chopped cilantro, radish matchsticks and thinly sliced jalapeños, for garnish
  9. Corn tortilla chips, for serving
  1. In a blender, puree half of the corn with 1/2 cup of water until smooth. Strain the puree through a fine sieve into a medium bowl.
  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 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 garnish with cilantro, radish and jalapeño. Serve hot, with tortilla chips.
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