Sweet Corn

Queso

with Pepperoni Crumbs

TOTAL TIME

40 MIN

Serves 6

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.

• Pepperoni Crumbs
• 2 ounces thinly sliced pepperoni, chopped
• ½ cup panko bread crumbs
• Kosher salt
• 1 tablespoon extra-virgin olive oil
• Queso
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 cups fresh (from 4 ears) or thawed frozen corn kernels
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and minced, plus thinly sliced jalapeño for garnish
• 2 garlic cloves, minced
• Kosher salt and freshly ground black pepper
• 1 tablespoon cornstarch
• 8 ounces Monterey Jack cheese, shredded (2 cups)
• Chopped fresh cilantro, for sprinkling
• Tortilla chips, for serving

Make the crumbs 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 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 1½ 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.