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Corn-Moonglo Cheese Hot "Queso" Dip

Hot Corn “Queso” Moonglo Cheese Dip

adapted from Katie Workman, Assoc. Press Recipe in News Gazette, 8/22/18


2 C fresh corn kernels

1 C half & half or whole milk

2 t pureed chipotle peppers in adobo

1 T canola or olive oil

4 scallions, white and light green parts, thinly sliced

2 C shredded PFFC Moonglo Cheese (either regular or Apple Wood-Smoked)

Julienned radishes, sliced scallions, chopped cilantro, chopped tomatoes and/or pickled jalapeno peppers for top garnish

Tortilla or pita chips to serve


1. In a food processor or blender, pulse corn kernels with milk and chipotle puree until it becomes a coarse puree

2. Pre-heat broiler in oven. Heat a heavy medium cast-iron skillet over medium heat.

3. Add oil, then 4 chopped scallions and stir for about 3 minutes, until tender.  Add corn puree and shredded cheese, stir frequently until everything is blended and cheese is melted, about 4 minutes.

4. Transfer skillet to oven-broiler for about 1 minute until top is nicely browned. Remove from oven, and let sit for another minute or two to thicken up.

5. Sprinkle top with garnishes (radishes, more scallions, pickled peppers, etc.)

6. Serve hot from skillet with chips.

This entry is related to the following products. Click on any of them for more information.
Corn, Scallions (Green Onion), Raw Milk Cheese,