Sweet Corn Queso with Pepperoni Crumbs

1. Make Pepperoni Crumbs

Pulse the thinly sliced and chopped pepperoni in a food processor until finely chopped. Add in panko bread crumbs and a pinch of kosher salt, then pulse again until you have a crumbly mixture. Heat extra-virgin olive oil in a cast-iron skillet over medium heat. Add the pepperoni crumb mixture and cook, stirring frequently, until it's crisp and golden, about 5 minutes. Transfer the crumbs to a plate and let them cool completely. Wipe out the skillet for later use.

2. Create the Queso

In the same skillet, melt unsalted butter with extra-virgin olive oil over medium heat. Add corn kernels, finely chopped small red onion, minced jalapeño with seeds removed, and minced garlic cloves. Season with kosher salt and black pepper. Cook for about 10 minutes, stirring occasionally, until the onion is soft and the corn is tender and fragrant. Increase the heat slightly and pour in water, bringing the mixture to a gentle boil. Stir in cornstarch and let it simmer for about 3 minutes, stirring constantly, until the queso thickens and coats the back of a spoon. Reduce the heat to low and fold in shredded Monterey Jack cheese, stirring until the cheese has completely melted and the queso is smooth. Adjust the seasoning with additional salt and pepper if necessary.

3. Serve with Pepperoni Crumbs

Sprinkle the crispy pepperoni crumbs generously over the queso. Add some sliced jalapeño and a handful of chopped fresh cilantro for garnish. Serve the warm queso with plenty of tortilla chips for dipping.