Sweet Corn Queso with Pepperoni Crumbs

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A Note from Feedfeed

I have to confess, I’m crazy about the queso (Tex-Mex cheese dip) from the Chili’s restaurant chain. Growing up, I’d go every week with my friend Maggie and we’d order enchilada soup and a salad with just vinegar and oil on the side. But every now and then, we’d splurge on the queso, which came with all the tortilla chips we could eat. My homemade version is quite a bit healthier, even with those awesome pepperoni crumbs. - Justin Chapple 

 

Sweet Corn Queso with Pepperoni Crumbs is excerpted from JUST COOK IT! © 2018 by Justin Chapple. Photography © 2018 by David Malosh. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

 

 

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  • Recipe Card
Prep time 10mins
Cook time 40mins
Serves or Makes: 6

Recipe Card

For the Queso

ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 cups corn kernels, fresh or thawed from frozen
  • 1 small red onion, finely chopped
  • 1 jalapeño, seeded and minced, plus thinly sliced jalapeño for garnish
  • 2 cloves garlic, minced
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon cornstarch
  • 8 ounces Monterey Jack cheese, shredded (~2 cups)
  • Chopped fresh cilantro, for sprinkling
  • Tortilla chips, for serving

For the Pepperoni Crumbs

ingredients

  • 2 ounces thinly sliced pepperoni, chopped
  • 1/2 cup Panko bread crumbs
  • Kosher salt
  • 1 tablespoon extra virgin olive oil

Make the Crumbs

Method

  • Step 1

    In a food processor, pulse the pepperoni until finely chopped. Add the panko and a pinch of salt and pulse until fine crumbs form. Scrape into a large cast-iron skillet. Add the olive oil and cook over medium heat, stirring until crisp, about 5 minutes. Scrape onto a plate and let cool. Wipe out the skillet.

Make the Queso

  • Step 1

    In the same skillet, melt the butter in the olive oil over medium heat. Add the corn, red onion, jalapeño, garlic, and a pinch each of salt and pepper. Cook, stirring until the vegetables are tender, about 10 minutes. Add 11/2 cups water and bring to a boil over medium-high heat. Stir in the cornstarch until incorporated, then simmer until thickened, about 3 minutes. Stir in the cheese until melted. Season the queso with salt and pepper.Scatter the pepperoni crumbs on top, then sprinkle with thinly sliced jalapeño and chopped cilantro. Serve hot with tortilla chips.