CHEESY CORN SKILLET DIP

Cheesy Corn Skillet Dip image

Provided by Marcela Valladolid

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 7

3 ears corn, husked
Olive oil, for drizzling
1/2 onion, thinly sliced
3 poblanos, charred, stemmed, seeded and julienned (see Cook's Note)
Kosher salt and freshly ground black pepper
3 cups shredded Monterey Jack cheese
Tortilla chips and/or plantain chips, for serving

Steps:

Preheat a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes. Set aside to cool slightly, then remove the kernels.
Put a cast-iron skillet on the grill and heat. Drizzle with some olive oil and add the onions. Cook until translucent, about 5 minutes. Add the poblano slices and season with salt and pepper. Add the corn kernels to the skillet, then add the cheese and mix to combine. Continue to cook until the cheese is melted, about 5 minutes. Serve with tortilla chips and/or plantain chips for dipping.