This delicious fondue dip exalts the flavors of sweet corn and bell peppers and has a slight kick of heat from pepper Jack cheese. Add hot pepper sauce if you like it more spicy.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 2 cups fresh or frozen sweet corn kernels
- 1/4 cup diced red and green bell peppers
- 2 Tablespoons chicken stock or water
- 2 teaspoons cornstarch
- 3 Tablespoons heavy cream
- 1/2 cup shredded pepper Jack cheese
- Salt and pepper to taste
- Garlic toast triangles, tortilla chips, or cooked chicken cubes for dippers
Preparation:
Place corn, bell peppers, and chicken stock in a heavy saucepan. Gently simmer for about 5 minutes until tender. Drain thoroughly and place in a food processor. Pulse until finely chopped but not quite pureed.
In the emptied saucepan, whisk together cornstarch and heavy cream until smooth. Return the chopped corn to the saucepan. Gently heat, stirring often, until corn fondue is thickened and hot. Stir in shredded pepper Jack cheese until melted and combined. Taste and add salt and pepper.
Pour into a fondue pot to keep warm. Serve with garlic toast triangles, tortilla chips, or cooked chicken cubes as dippers.
Yield: 4 servings
In the emptied saucepan, whisk together cornstarch and heavy cream until smooth. Return the chopped corn to the saucepan. Gently heat, stirring often, until corn fondue is thickened and hot. Stir in shredded pepper Jack cheese until melted and combined. Taste and add salt and pepper.
Pour into a fondue pot to keep warm. Serve with garlic toast triangles, tortilla chips, or cooked chicken cubes as dippers.
Yield: 4 servings
