4scallionswhite and light green parts, thinly sliced
2cups(½ pound) shredded Monterey Jack
Julienned radishessliced scallions, and/or chopped pickled jalapenos to sprinkle on top (optional)
Tortilla chips or pita chipsto serve
Instructions
In a food processor or a blender, pulse the corn with the milk and chipotle puree until it becomes a coarse puree.
Preheat the broiler. Heat a heavy medium-sized skillet, preferably cast iron, over medium high heat. Add the oil, then add the scallions and stir for about 3 minutes, until they become tender. Add the corn puree, and the cheese and stir frequently until everything is blended and the cheese is melted, about 4 minutes. Transfer the pan to the broiler for about 1 minute until the top is nicely browned. Let it sit for a couple of minutes to thicken up a bit.
Sprinkle on the radishes and jalapenos, as desired and serve in the skillet, warning everyone to mind the hot pan. Serve with the tortilla chips.
Notes
Yes definitely, absolutely make this when fresh corn is in season. It’s a lovely new way to use up those ears of corn that seem to be growing out of the woodwork in July through September. And even though the corn is of course slightly smothered in cheese and creaminess, you can still taste that sweet, clean flavor. But don’t be shy about using frozen corn off season.