Name: Cheesy Corn Queso
Total time: 25 min
Ingredients: 1 tablespoon neutral oil, such as avocado or light olive oil; 1 cup chopped poblano peppers; ½ cup chopped onion; 2 cloves garlic, minced; 1 ½ cups fresh corn kernels (from 2 large ears); 8 ounces shredded pepper Jack cheese; ½ cup salsa; 4 ounces cream cheese, at room temperature, cut into small pieces; ¼ cup sour cream; Chopped fresh cilantro for garnish

Heat oil in a large saucepan over medium heat. Add poblanos and onion; cook, stirring, until starting to soften, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add corn; cook, stirring, until the vegetables are tender, about 5 minutes. Add pepper Jack, salsa, cream cheese and sour cream; cook, stirring, until the cheeses are melted and the queso is bubbling, 3 to 5 minutes. Sprinkle with cilantro before serving, if desired.

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Cheesy Corn Queso

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