Corn Queso Fundido

• 1 pound frozen sweet corn kernels (3 cups), thawed
• 2 tablespoons extra-virgin olive oil
• 1 poblano chilestemmed, seeded and finely diced
• 1 small onion, finely diced
• Kosher salt
• 1 large garlic clove, minced
• 1/2 pound Monterey Jack cheese, shredded
• Finely chopped cilantro, radish matchsticks and thinly sliced jalapenos, for garnish
• Corn tortilla chips, for serving

1. In a blender, puree half of the corn with 1/2 cup of water until smooth.
2. Strain the puree through a fine sieve into a medium bowl.
3. In a cast-iron skillet, heat the olive oil.
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. Add the garlic and cook until fragrant, about 2 minutes.
6. Add the corn puree and cook, stirring, until bubbling, about 2 minutes.
7. Add the cheese and cook over low heat, stirring, until melted.
8. Season with salt and garnish with cilantro, radish and jalapeno.
9. Serve hot, with tortilla chips.

corn, extravirgin olive oil, poblano chilestemmed, onion, kosher salt, garlic, cheese, cilantro, tortilla chips

Taken from www.foodandwine.com/recipes/corn-queso-fundido (may not work)