40 minutes
A warm, cheesy dip with a delightful crunch, featuring sweet corn and pepperoni crumbs.
Pepperoni, thinly sliced and finely chopped
0 oz
Panko bread crumbs
cups
pinches
tablespoons
tablespoons
Fresh Corn Kernels, from 4 ears
cups
Red Onion, finely chopped
each
Jalapeño, seeded and minced
each
Garlic Clove, minced
each
to taste
tablespoons
Monterey Jack Cheese, shredded
0 oz
Fresh Cilantro, chopped
for garnishing
Tortilla Chips
for serving
1. Prepare the Pepperoni Crumbs
Begin by placing the chopped pepperoni in a food processor and pulsing until finely crumbled. Heat a cast-iron skillet over medium heat and add the olive oil. Once the oil is shimmering, add the pepperoni, panko bread crumbs, and a pinch of salt. Stir these together for about 5 minutes until the mixture is crispy. Once done, transfer the crumbs to a bowl and set aside.
2. Cook the Corn Mixture for Queso
In the same skillet, wipe it clean, and melt the butter along with the extra olive oil over medium heat. Add the corn kernels, red onion, jalapeño, and garlic. Season with salt and pepper to bring out the flavors. Cook this mixture for about 10 minutes, stirring occasionally until the vegetables are softened and the corn is fragrant.
3. Thicken the Queso
Pour 1½ cups of water into the skillet with the corn mixture and bring it to a gentle boil. Stir in the cornstarch and let it simmer for about 3 minutes until the mixture thickens enough to coat the back of a spoon. This step ensures the queso has a rich and creamy consistency that holds together beautifully.
4. Melt the Cheese
Lower the heat and gradually stir in the shredded Monterey Jack cheese, allowing it to melt completely into the corn mixture. Taste and adjust the seasoning with more salt and pepper if needed.
5. Garnish and Serve
Transfer your warm queso into a serving dish or leave it in the skillet for a rustic presentation. Top generously with the crispy pepperoni crumbs, thinly sliced jalapeño, and freshly chopped cilantro. Serve immediately with a side of tortilla chips for dipping.
If possible, opt for fresh corn rather than frozen or canned. Fresh corn kernels will provide a sweet, juicy explosion of flavor. Cut them directly off the cob for the best texture.
When adding the cheese to the sauce, ensure your heat is low and add the cheese gradually, stirring constantly. This prevents the cheese from becoming stringy or separating.
Choose a good quality cheese that melts well. A mix of sharp cheddar and Monterey Jack can create a nice balance of flavor and creaminess. Avoid pre-shredded cheese as it often contains additives that prevent it from melting smoothly.
Finish with freshly chopped cilantro and a squeeze of lime juice just before serving. The acidity from the lime will cut through the richness of the queso, while the cilantro adds a fresh note.
Before adding the corn to the queso, give it a quick sear in a hot pan with a touch of butter or oil. This will lightly char the corn, enhancing its sweetness and adding a smoky element to the dish.
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