Corn Queso Fundido has a sprinkling of vegetables and cheesy creamy corn making this dip surprisingly addictive.
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 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.
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!
Adapted from Food & Wine