Corn Queso Fundido

Corn Queso Fundido is one way to celebrate a holiday and 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. One family in New Mexico know their line to the land they reside on (this family lived across the road from the home I stayed at whilst in the Land of Enchantment) goes back 400 years which further proves the complicated relationship these two nations share land.

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 and one of the best things about this dish is how easily it comes together because you use frozen corn.

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.

How to prepare Corn Queso Fundido

• Blend half the frozen corn and water:  Blend until smooth.
• Sieve the corn: Sieve and discard the pulp, setting the pureed corn aside.
• Cook the remaining corn: Place the remaining corn, onion and pepper into a skillet and cook until lightly browned.
• Minced garlic: Add the minced garlic and cook for a couple more minutes.
• Pureed corn and grated cheese: Stir the pureed corn through before adding the grated cheese and stirring through, cover and cook until the cheese is melty and bubbling.
• Garnish: Sprinkle over chopped cilantro and cilantro.
• Serve: Serve alongside corn chips and dig in!

Tips for the best Corn Queso Fundido

Blending the frozen corn with the water: Due to the corn being frozen, the water will most likely freeze so you will need to clear your blender and stir the mixture through a few times to fully blend.

Serving size: This serves 8 truly as a starter, so a small amount per person, if you want this to be a dip that feeds a crowd you should absolutely double!

More corn recipes you’ll enjoy

Zucchini and Corn Quiche

Corn Pesto Salad

Marens-Kornflexkökur – Icelandic Chocolate Cornflake Cookies

Corn Queso Fundido
Adapted from Food & Wine
Serves 8

Ingredients:
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

Directions:
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 and discard the liquid.

Place olive oil in a skillet on low to medium heat and add in the remaining corn, onion and pepper.

Cook, stirring every 2 or 3 minutes 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 to combine.

Stir the grated cheese through the vegetables and lower the heat until low and cover with a lid, until the cheese is melted and bubbling.

Garnish with the cilantro and jalapeno.

Serve with the corn chips.

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