Corn Con Queso Food

HOOSIER CORN QUESO DIP

Steps:

• Preheat oven to 350 degrees F.
• Mix all ingredients, except cilantro, in a large bowl until well blended. Spoon into a lightly greased 1 1/2- to 2-quart baking dish.
• Bake 20 minutes or until heated through. Sprinkle with cilantro. Serve with corn chips or tortilla chips.

CORN CON QUESO

Steps:

• In a medium saucepan, melt butter over medium heat.
• Add onion, corn, salt and cayenne and cook, stirring, until very soft, 5 minutes or so.
• Add garlic and jalapeno, stir to mix, and cook for 1 minute.
• Add cheese and milk and cook gently over low heat, stirring, until cheese melts and mixture is smooth.
• Remove from heat and pour into serving bowl, serve with whatever you would like to dip into it (bread, crackers, veggies, etc).
• Serve immediately.

CORN CON QUESO

Steps:

• Heat oven to 375 degrees F.
• Combine the butter, cumin, paprika, cayenne pepper, cilantro, salt and pepper, to taste.
• Rub corn with the butter mixture. Wrap in foil and put in the oven. Cook for 20 to 25 minutes. Unwrap from foil, top with queso fresco and a squeeze of lime. Serve immediately.

GRILLED CORN AND CHORIZO QUESO

Steps:

• Preheat a grill pan over medium to medium-high heat.
• Place a large nonstick skillet over medium heat, add the chorizo and begin to brown it as it heats up.
• Meanwhile, toss the corn, jalapenos and onion with the olive oil. Season with the fajita seasoning and a pinch of salt and pepper. Place on the grill pan and cook until grill marks form and the vegetables have softened, 2 to 3 minutes per side. Set aside.
• Once the chorizo is browned, after 7 to 8 minutes, drain off all but a couple of tablespoons of the fat. Add the diced cheese, tomatoes and green chiles and chopped green chiles, juices and all. Cook, stirring occasionally, while the cheese melts and everything comes together.
• While the cheese is melting, remove the corn from the cob and dice the onion and jalapenos. Stir the vegetables into the queso.
• Taste and adjust the seasoning as needed. Serve immediately with chips or transfer to a crockpot and keep on low until ready to eat.

AREPAS CON QUESO

Steps:

• Bring the milk to a boil in a small pan. Add butter. Let stand and cool slightly.
• Grind frozen yellow corn kernels in a food processor. You can find arepa flour at many Latin and Mexican markets. If there isn't one near you, grind corn meal 1/4 cup at a time in your blender, and add 1/2 cup of flour.
• In a large bowl, mix the ground corn, arepa flour or cornmeal, salt, sugar, and mozzarella. Make a well in the center and gradually add the hot milk and butter mixture. Stir until there are no lumps. Work the dough until it is smooth and sticky.
• Take the rest of the butter and heat it on a frying pan. Drop arepa mix in rounded tablespoon fulls on to the pan. Fry on each side 3-5 minutes until browned.
• To serve, butter the arepa and dd extra grated mozzarella cheese or queso blanco on top. If you made the arepa slightly larger, you can cut a slit in the middle and stuff them with the cheese. Otherwise, you can take two arepas, add the cheese in the middle and eat them like a sandwich.
• You may also make the pancakes only and store them in the refrigerator or freezer until ready to serve. Just lightly butter two pancakes, put a slice of cheese in between, and heat on the griddle at low heat until the cheese melts.