August 01, 2013There is nothing better than the taste of fresh corn on (or from) the cob. Each year I search for new ways to prepare this delicious summer vegetable.
I ended up with a dip that begins with roasted fresh corn. It's actually more like a chunky queso. The only labor was cutting the fresh kernels from the cobs and that job wasn't bad either.
2 to 3 teaspoons olive oil
3 cups fresh cut corn kernels
8 oz. cream cheese, softened
2 cups shredded Mexican blend cheese (or cheddar)
2 pinches cayenne pepper
a few sprinkles chili powder
Preheat oven to 375 degrees.
Heat olive oil in a medium oven proof skillet over medium heat. Add corn kernels and saute for about 10 minutes, until golden brown. Lower heat way down and add cream cheese in little pieces, using your fingers, and stir as cheese begins to melt. Stir in shredded cheese and cayenne until well incorporated.
Sprinkle with a bit of chili powder and place skillet in oven and bake at 375 for about 20 minutes, until golden brown and bubbling around the edges.
If your skillet is not oven proof then simply transfer the mixture to a greased oven proof dish, before sprinkling the chili powder and before baking.
Serve corny queso with toasted baguette, bread sticks or crackers. This flavorful dip is a perfect pair with a chilled Sauvignon Blanc.
Clever cooks may want to add chopped jalapeno or canned green chilies to the queso.