Thank you Chef JN for introducing me to my new fave dip of all time!!!! This recipe is simple, uber delicious and a crowd pleaser!!! I didn't roast my poblano like Chef JN and I have even tried added more onion, chopped cauliflower and broccoli too. Still amazingly delicious!!!!
1lb frozen sweet corn kernels (3 cups), thawed
2 T extra-virgin olive oil
1 Poblano chile – stemmed, seeded, and finely diced. ( I roasted mine first over an open flame then removed skin)
1 small onion, finely diced ( I used half onion, half shallot)
1 large garlic clove, minced ( I used two, love garlic!)
½ lb shredded non-dairy mozzarella & pepper jack cheese. (I used the Daiya brand)
Finely chopped cilantro, radish matchsticks, thinly sliced jalapenos, for garnish
Corn tortilla chips for serving
1. In a blender, puree half of the corn with ½ Cup of water until smooth. Strain the puree through a fine sieve into a medium bowl. ( I didn’t strain it, I like the texture)
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 jalapeno.
Serve hot with tortilla chips!
Adults: 2 thumbs up
Children: 4 thumbs up