Corn Con Queso

"I'm not a fan of Emeril's, but I have to say he sometimes has good recipes! This was from his show and it's a fabulous dip for veggies or sturdy crackers or whatever. I make it frequently, it's a great dish to bring if you don't want to bring something that someone else might be bringing, adding more or less heat for individual tastes."
 
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photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Kumquat the Cats fr
Ready In:
15mins
Ingredients:
9
Serves:
8

ingredients

  • 2 tablespoons unsalted butter
  • 1 12 cups chopped yellow onions
  • 2 cups sweet corn (fresh is best, frozen can be used)
  • 1 teaspoon salt
  • 12 teaspoon cayenne
  • 1 tablespoon chopped garlic
  • 12 fresh jalapeno, seeded and chopped (more if you like it!)
  • 8 ounces goat cheese, crumbled
  • 12 cup milk
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directions

  • In a medium saucepan, melt butter over medium heat.
  • Add onion, corn, salt and cayenne and cook, stirring, until very soft, 5 minutes or so.
  • Add garlic and jalapeno, stir to mix, and cook for 1 minute.
  • Add cheese and milk and cook gently over low heat, stirring, until cheese melts and mixture is smooth.
  • Remove from heat and pour into serving bowl, serve with whatever you would like to dip into it (bread, crackers, veggies, etc).
  • Serve immediately.

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Reviews

  1. Exceptional recipe! I loved the sweet corn and goat cheese combination. A bit different perhaps, but it's something that everyone would like. Corn and onions in this dip keep the fat content down. I lowered it a bit more by using 1 tablespoon butter and 1% milk. If I ever find a low-fat goat cheese product I might go for it in this recipe, as it's too good not to make again! We used frozen corn (not the season for fresh) and canned jalapenos. I dipped bread in this and served it with extra hot sauce:D It was a little messy until it cooled off and the cheese hardened a bit. I'll try reheating leftovers in the microwave tonight, as I think that would work out pretty well. Finally, I suggest the servings should be changed to 8 for an appetizer, as this is really filling. Thanks bikerchick, I'll make this again!
     
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RECIPE SUBMITTED BY

As my nickname might imply, one of my hobbies does have something to do with bikes. The motorized kind, I enjoy endurance motorcycle riding. I'm a big fan of car racing too, particularly the European stuff, road racing, and endurance car racing, not so much NASCAR, but no offense. The Beau and I get to take his car out once in a while for autocross and basically drive like speed demons and not get in trouble. I love driving in general and am one of the few nutz who enjoys shopping for cars. But I also love to cook. Believe it or not, my mom doesn't think I can cook. But she couldn't cook, so that's probably how she got on that track. My sister and I were latchkey kids and learned to help in the kitchen at a young age and I consider cooking a great outlet for my creative bits. I work full time but am in school on and off part time, plus try to keep up with current events and life in general, plus teach a weekly class to my co-workers, plus just hanging out with The Beau and all our good friends. Oh and I also pet/house-sit -- I used to do it for friends but recently hired on with a "company" and am now kinda one of their contractors. I'm a dog freak but don't have a good setup for dogs, so pet-sitting is how I get my dog fix. I have a kitty, she's 18 and at her age I figure she deserves a taste of whatever's on my plate.
 
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