It’s FRI-YAY! I’m currently preparing to go to Colombia. I’m sort of in shock that I travel in a little over a week to a place that I’ve longed to go to for a long time. I can’t wait to see the little towns and colorful doors and eat arepas.
Truth is, most of my family doesn’t even live there anymore. Everyone left in the late 70s and 80s due to the immense violence and political unrest. Most of my family actually went to Brazil, where now lives an entire new generation of Brazilians. Some don’t even speak Spanish anymore. It’s amazing.
I can’t wait to share more with you soon. BUT FIRST, game day foods! I whipped up this queso fundido because I want to eat nothing more while people yell at the television and I look at my phone and gossip with my friends.
I chose to use corn—which I realize might not be in season for you (and that’s ok because frozen is good, too!)—because we actually had some at the market.
This couldn’t be more easy but it starts with my favorite step and that’s charring the corn and poblano pepper.
I sautéed up onion and garlic and then mixed that with the corn and diced up poblano pepper and add some cheese. The whole thing is baked and then covered with all sorts of garnishes like cilantro and radishes. SO GOOD.
Charred Corn and Poblano Pepper Queso Fundido
- 2 ears of corn, husks removed
- 1 poblano pepper
- 2 teaspoons olive oil
- 1/4 yellow onion, peeled and minced
- 3 garlic cloves, minced
- 1/4 teaspoon ground cayenne pepper
- 8 ounces shredded cheese
- 1 radish, thinly sliced and diced, as garnish
- Cilantro leaves, as garnish
- 2 green onions, sliced, as garnish
- Tortilla chips, to serve
- Preheat oven to 350 degrees F. Using the flame from your stove (*see below for instructions if you have an electric stove), turn it to medium. With tongs, place the ears of corn and poblano pepper on the grates of your stove and char, rotating them when necessary, for about 5 minutes. You may need to do this in batches because they might not all fit on the same grate!
- Transfer the poblano pepper to a bowl and cover with a plate or plastic wrap. This will steam the poblano pepper. Set the corn aside to cool.
- To a small skillet, set over medium heat, add the olive oil. When hot, add the onion and garlic cloves and cook until softened, about 5 minutes. Add the cayenne pepper and a few pinches of salt. Pour into a medium bowl.
- Remove the plastic wrap from the poblano pepper and scrape off the charred skin, using the back of a knife. Dice up the poblano pepper, removing the seeds and stem. Add the diced up poblano pepper to the bowl with the onion/garlic mixture.
- Remove the corn kernels from the cob and place them in the bowl with the remaining ingredients. Mix it all up and give it a taste. Salt to taste. I added a few more pinches of salt.
- Pour in the shredded cheese and mix it one last time. Transfer to a oven-proof baking dish and bake until bubbly and melty, about 15 minutes. Garnish with whatever you’re feeling. I used diced radishes, cilantro leaves and green onions. Serve with chips.