Charred Corn & Green Chili Queso

Beyond basic sustenance, good food is deeply connected to our emotional lives, something we turn to when celebrating the highs or to provide comfort during the lows. This week, bombarded with several unexpected lows, I sought solace in a vat of melted cheese...and maybe a little tequila. Grilled corn and green chilies melted into real cheddar cheese made for a consoling and zesty version of the ever-popular queso dip. Wonderful as an appetizer with tortilla chips, this is a recipe perfect for summer entertaining.

Ingredients:

1 ear of corn

Canola oil

Salt

1 tablespoon butter

¾ cup green onions, chopped

2 to 3 garlic cloves, minced

4 ounces fire roasted green chilies, chopped

1 teaspoon ground cumin

½ teaspoon onion powder

½ teaspoon ground chipotle or cayenne pepper

3 tablespoons tequila (optional see notes)

1 tablespoon cornstarch

12 or 13 ounce can evaporated milk, full fat

½ pound sharp cheddar, shredded (see notes)

Zest of one lime, finely grated

¼ cup fresh cilantro, chopped

¼ cup heavy cream

½ cup Roma or cherry tomatoes, chopped

Directions:

Heat grill to medium-high heat. Remove husk and silk from the ear of corn. Brush with oil and season with salt to taste. Wrap in foil and place on grill, cooking for 10 to 20 minutes, turning occasionally. Remove from the foil and continue to grill for a couple minutes to encourage some charring. You want the corn to be tender and to get some charred bits. Remove from the grill and set aside to cool. When cooled to the touch, use a sharp knife to cut the kernels off, should yield about 1 cup.

In a heavy bottomed medium-sized pot, melt the butter over medium heat. Add the green onions with a pinch of salt and sauté for 4 minutes, until soft. Add garlic and continue to sauté until fragrant, about 30 seconds. Next add the corn kernels, green chilies, cumin, onion powder, and chipotle. Cook, stirring occasionally to mix in the dried spices, for another 2 minutes. Pour in the tequila and scrape up any browned bits from the bottom of the pan. Cook off the liquid from the tequila.

Sprinkle the cornstarch over the mixture in pan, then stir quickly to evenly distribute, then pour in the evaporated milk. Stir constantly while bringing mixture to a boil. Begin to add the cheese, a handful at a time, stirring as it melts into the milk. Keep stirring until all the cheese is melted and incorporated into the mix, forming a smooth sauce. Remove from the heat, then stir in the lime zest and cilantro. Taste for seasoning, adding more salt and chipotle pepper to taste. Return to low heat and stir in the heavy cream. Allow to lightly simmer, until queso is at desired consistency. Serve immediately with the chopped tomatoes on top and a garnish of more cilantro.

Notes:

Traditional Mexican queso fundido is made simply by broiling a melty cheese, usually Oaxacan or Chihuahuan cheeses which are very similar to mozzarella. This recipe is like a classic Tex-Mex style queso dip, which is usually made with a block of Velveeta and a can or Ro-Tel. Here, I wanted to make a version using real cheese, so in this recipe I used sharp cheddar, although you could also use mild cheddar or a blend of cheddar and Monterey. Avoid using bags of pre-shredded cheese, because they have added anti-clumping preservatives that prevent them from evenly melting together. Use a block of real cheese and shred it yourself to ensure a silky-smooth texture.

I used a silver tequila to deglaze the pan before adding the milk and cornstarch. You could also try using a light Mexican style lager beer, or apple cider vinegar. Either way, make sure to completely cook off all the alcohol or vinegar before adding the cornstarch.

In Mexico, queso fundido is often served with the addition of browned chorizo. You can mix the chorizo in with the cheese or serve it on top, just make sure to drain off the excess grease. This queso is fabulous as a dip with tortilla chips, or even as a decadent topping for tacos. Queso is also wonderful simply served with fresh homemade corn tortillas on the side for dipping. Leftovers, if you have any, can be reheated gently over low heat, possibly with a little heavy cream added to help thin it out. Buen provecho. Enjoy!