Start to finish: 30 minutes
2 cups fresh or frozen and thawed corn kernels
1 cup half and half or whole milk (or a combo)
2 teaspoons pureed chipotle in adobo
1 tablespoon canola, vegetable or olive oil
4 scallions, white and light green parts, thinly sliced
2 cups (1/2 pound) shredded Monterey Jack cheese
Julienned radishes, sliced scallions, and/or chopped pickled jalapenos to sprinkle on top (optional)
Tortilla chips or pita chips to serve
In a food processor or a blender, pulse the corn with the milk and chipotle puree until it becomes a coarse puree.
Preheat the broiler. Heat a heavy, medium-size skillet, preferably cast iron, over medium high heat. Add the oil, then add the 4 sliced scallions and stir for about 3 minutes, until they become tender. Add the corn puree and the cheese, and stir frequently until everything is blended and the cheese is melted, about 4 minutes. Transfer the pan to the broiler for about 1 minute until the top is nicely browned. Let it sit for a couple of minutes to thicken up a bit.
Sprinkle on the radishes, scallions and jalapenos as desired and serve in the skillet, warning everyone to mind the hot pan. Serve with the tortilla chips.
Nutrition information per serving: 175 calories; 106 calories from fat; 12 g fat (6 g saturated; 0 g trans fats); 28 mg cholesterol; 210 mg sodium; 10 g carbohydrate; 1 g fiber; 4 g sugar; 9 g protein.
Katie Workman, Associated Press