Rating: 4 stars
404 Ratings
  • 5 star values: 0
  • 4 star values: 404
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 404 Ratings

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 

Justin Chapple
Justin Chapple
December 2013

Gallery

Credit: © Chris Court

Recipe Summary

total:
30 mins
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement