I’m going to be honest and confess that every time I say Cinco de Mayo in my head it’s in Jason Segal’s voice from I Love You, Man. Yes, that is not the first time I have mentioned this movie and no I do not relate to this bromance story, but that doesn’t stop me from loving it.
Cinco de Mayo (hi Jason) is an American celebration of Mexican heritage and pride which it rightly should celebrate as a nation due to so many States interlinking with Mexico so much that Mexican heritage dates back far beyond the creation of some American states.
To celebrate, this heritage it is time for a delicious recipe of one of Mexico’s most loved ingredients – corn. Mexicans are in fact the fourth largest consumers of corn, which comes as no surprise with the amount of recipes where this grain is contained.
Whether you love it or oppose it in your diet, corn is delicious and can brighten virtually any dish it’s added to.
Oh and side note, it seems that no matter how often I’ve cooked with jalapeno’s I forget the rule of ‘don’t touch your face after handling’. Yes, there were tears and a burning nose as a result of forgetting this rule.
Luckily, the queso dip was so so worth that pain, I almost stuffed my face into the pan for the sheer deliciousness of this easy dish.
Corn Queso Fundido
Adapted from Food & Wine
3 cups frozen corn
1/2 cup water
1 poblano (in doubt, use romano) pepper, seeded and finely chopped
1 small onion, finely chopped
1 large garlic clove, minced
3 cups grated montery jack or chedder cheese
Chopped cilantro and sliced, seeded jalapeno to garnish
Corn chips to serve
Place 1 1/2 cups frozen corn and water in a blender and blend until smooth. Press through a fine sieve, disposing of the pulp. Set the pureed corn aside.
On medium-low heat place olive oil in a skillet, add in the remaining corn, onion and pepper. Cook, stirring until very lightly browned, approximately 10 minutes.
Add in the minced garlic, stir through and cook for a further 2 minutes.
Add in the pureed corn and stir through. Stir the grated cheese through until melted. Lower the heat until low and cover with a lid, until the mixture is bubbling.
Garnish with the cilantro and jalapeno.
Serve with the corn chips.