© Chris Court
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 8

mkgallery'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

How to Make It

Step 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.

Step 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.

You May Like

DELICIOUS DEAL

12 ISSUES FOR JUST $12

Sign Up for Our Newsletter

Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
www.pharmacy24.com.ua

У нашей организации классный портал со статьями про Вимакс https://pills24.com.ua
Куттер купить