Ingredients

Scale

1/3 cup fire-roasted cowhorn peppers (or other hot peppers), cut into chunks
1 medium sweet onion, cut into chunks
2 large cloves of garlic, peeled
1 teaspoon olive oil
1 12-oz. package Mexican Dipping Cheese, cut into cubes
1 cup fresh sweet corn, cooked and cut from the cob (or substitute frozen corn kernels)
1 cup chopped fresh garden tomato
1/4 cup finely shredded sharp cheddar cheese
A handful of fresh cilantro, leaves only, chopped

Instructions

To fire-roast your peppers: set them on a hot grill for a few minutes, cover the grill and let them cook until they are charred and bubbly on the bottom side. Turn them over to cook the other side. Set them in a container and cover to let them steam. When they are cool enough to handle, the skins should slide right off. While you’re waiting on the peppers, prep your other ingredients.
Pull the stems off the peppers, then roughly chop the peppers and put them in a handi chopper or food processor with the onion and garlic. Pulse a few times, then blend until everything is chopped fine.
Heat a teaspoon of oil in a medium frying pan. Add the chopped pepper and onion mixture and saute for 5 minutes or so until the onions are tender and the peppers and garlic are very fragrant. Stir in the cubes of cheese, reduce heat to medium low, cook and stir until the cheese is nicely melted. Add in the corn and chopped tomato along with the shredded cheese and cilantro. Stir. Taste and add more corn, tomato, or cilantro as desired.
Serve hot immediately with tortilla chips, or refrigerate in a covered container and reheat at serving time.

Notes

If you can’t find Mexican Dipping cheese, you can substitute something like Velveeta. It’s not quite the same, but it’ll still be good.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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