Sweet Corn Queso with Pepperoni Crumbs

1. Prepare Pepperoni Crumbs

Place the chopped pepperoni in a food processor and pulse until finely chopped. Combine the pepperoni with the panko bread crumbs and a pinch of kosher salt. Heat the olive oil in a cast-iron skillet over medium heat, then add the pepperoni mixture. Stir frequently, cooking until the crumbs are golden-brown and crisp, about 5 minutes. Transfer the crumbs to a plate and set aside.

2. Cook Vegetables for Queso

In a skillet, melt the butter along with the olive oil over medium heat. Add the corn kernels, finely chopped red onion, minced jalapeño, and garlic. Season with a pinch of salt and freshly ground black pepper. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 8 minutes.

3. Thicken and Add Cheese to Queso

Stir in about 1/4 cup of water and bring the mixture to a gentle boil. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry, then add it to the skillet. Gradually add the shredded Monterey Jack cheese, stirring constantly until it melts completely and the mixture is smooth.

4. Serve the Queso

Transfer the warm queso to a serving dish. Sprinkle the pepperoni crumbs generously over the top, followed by a scattering of sliced jalapeño and a handful of chopped cilantro for a fresh finish. Serve with crispy tortilla chips on the side.