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
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.