Roasted Corn Skillet Queso Fundido

Wednesday, February 17, 2016

Photo Feb 07, 5 06 45 PMLooking for a unique party dip for your next function? Look no further than this flavorful Roasted Corn Skillet Queso Fundido recipe from Waiting on Martha!  The dip is so flavorful with a little kick to keep you on your toes.  Pair it with some tortilla chips and it will be hard not to lick the pan.  

Ahhh takes me back to the Mexican corn at Cerveteca in Venice Beach. (recap of our trip to LA here)Photo Feb 07, 4 56 19 PM-2Photo Feb 07, 5 03 48 PM Photo Feb 07, 5 03 28 PMPhoto Feb 07, 5 06 27 PMPhoto Feb 07, 5 08 44 PM

Roasted Corn Skillet Queso Fundido
Serves 10
Unique dip with a kick
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 pound frozen sweet corn, thawed
  2. 1 Tbsp EVVO (plus more as needed for roasting corn)
  3. 4 garlic cloves, minced
  4. 1 Poblano chile, stemmed, seeded and finely diced
  5. 1 small red onion, finely diced
  6. 12 oz. Monterey Jack cheese, shredded
  7. Salt to taste
  8. FOR THE GARNISH
  9. Chopped cilantro, green onion- finely sliced radish and jalapenos
  10. Serve with tortilla chips
Instructions
  1. Sautee half of the corn with a little bit of EEVO + salt and set aside.
  2. Puree other half of the corn with 1/2 cup of water until smooth.
  3. In a cast iron skillet, heat the olive oil and add the garlic, Pablano, onion and salt.
  4. Cook for 5-8 minutes or until soft and lightly browned.
  5. Add the corn (kernels) to the skillet and cook for about 2-4 minutes.
  6. Stir in the corn puree until it begins to bubble. (keep stirring!)
  7. Drop the heat down to low and stir in cheese.
  8. When you are ready to serve, preheat oven to 375 degrees and bake (in the iron skillet) for 10-15 minutes.
  9. Garnish with chopped cilantro, radish, green onions and jalapeno.
  10. Serve hot with tortilla chips!
Adapted from Waiting on Martha
Adapted from Waiting on Martha
Lace And Grace http://laceandgraceblog.com/

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