January 04, 2010

Creamy Corn Jalapeno Fondue

Servings: 4-6

Difficulty: Easy
Cook Time: 30-60 min

It is the first day of the new year and what better way than to spend the day watching football with some good food.

# 1 tablespoon butter
# Salt and pepper
# 4 cups fresh shucked corn or canned kernels
# 1 medium jalapeno, diced small
# 2 cups heavy cream
# 1/2 cup beer (your choice light or dark)
# 6 teaspoons corn starch
# 2 cups grated aged yellow or white cheddar
# 1/4 cup cut scallions
# 1/4 cup picked cilantro leaves
Cooking Directions

In a pot over low flame, add butter and slowly melt. Add corn kernels and jalapeno. Season with salt and pepper and cook slowly for 20 minutes.

Remove corn mixture from pot and let cool, put pot back over low flame and add cream and beer and slowly reduce for 10 minutes.

In a mixing bowl toss grated cheddar with corn starch; as the cream gets a little thicker add corn mixture back in, slowly cook for 10-12 minutes. Lower flame again to lowest possible setting and stir in cheese/cornstarch mixture.

Constantly stir the fondue for a few minutes, allow cheese to melt and adjust seasoning if needed. Serve warm in a fondue set or hot pot.

Serve with multicolored tortillas chips.

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