Charred Corn And Green Chile Queso Food

CHARRED CORN AND GREEN CHILE QUESO

Steps:

• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place corn and chiles on grill. Cook corn, turning occasionally, until tender and charred all over, about 10 minutes. Grill chiles, turning occasionally, until completely charred all over, about 10 minutes total. Transfer chiles to a medium bowl, cover with plastic wrap, and set aside until cool enough to handle. Transfer corn to a plate and let rest until cool enough to handle, about 5 minutes. Cut kernels off cob. Remove charred skins, deseed, and roughly chop chiles.
• Place Velveeta, monterey jack, and evaporated milk in a medium saucepan set over medium heat. Cook, stirring frequently, until cheese is completely melted. Stir in chopped chiles, corn kernels, cilantro, scallions, and cumin. Season with salt to taste. Serve immediately with tortilla chips. Leftover queso can be refrigerated. To reheat, microwave on high heat, stopping to stir queso every 30 seconds until hot and melted.

GREEN CHILE QUESO

Steps:

• Set a large skillet over medium heat and add the butter. Once melted, add the onions and cook until starting to soften, 2 to 3 minutes. Add the green chiles and chipotle peppers and cook for a minute. Add the cheese and let it melt. Add the enchilada sauce and give it all a stir. Transfer to a slow cooker to keep warm.

CHARRED AND RAW CORN WITH CHILE AND CHEESE

Steps:

• Prepare grill for medium heat. Cut kernels from 1 corn cob and toss with shallot, chile, and lime juice in a large bowl; season with salt and pepper and set aside.
• Brush remaining 3 ears of corn with 2 tablespoons oil and grill, turning occasionally, until very tender and charred in spots, 10-12 minutes. Let cool.
• Cut kernels from cobs and add to reserved corn mixture along with cheese, cilantro, and remaining 2 tablespoons oil. Toss to combine; season with salt and pepper.