Corn Queso Fundido

1. 1

   In a blender, puree half of the corn with 1/2 cup of water until smooth.

2. 2

   Strain the puree through a fine sieve into a medium bowl.

3. 3

   In a cast-iron skillet, heat the olive oil.

4. 4

   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.

5. 5

   Add the garlic and cook until fragrant, about 2 minutes.

6. 6

   Add the corn puree and cook, stirring, until bubbling, about 2 minutes.

7. 7

   Add the cheese and cook over low heat, stirring, until melted.

8. 8

   Season with salt and garnish with cilantro, radish and jalapeno.

9. 9

   Serve hot, with tortilla chips.

No additional tips available.