It’s Cinco de Mayo week!!!!!!! YAAAAAAY!!!
This is hands down, my most favorite time of year. We’re mid into spring, the weather is getting warmer, and it’s finally nice enough to get outside and do some grilling with a cold beer in hand. I could eat Mexican inspired food pretty much all year round on an almost daily basis, and basically do, and still end up craving it in some fashion or another. So this first week of May I get over the moon excited to have the perfect excuse to plan an entire fiesta of food centered around celebrating with this cuisine. I decided last week that this week I would focus the first few of my posts on Cinco de Mayo themed foods, with a different course showcased each day. So today we’re starting out with the first course of our menu…this roasted corn and black bean queso appetizer that’s perfect for munching on while the margaritas are being shaken up…
Before getting to the recipe though, I have some hilarious spam email messages to share with you because one I opened up yesterday literally made me laugh out loud…
So everybody in general gets spam in their email folder in one way or another, regardless of your email account or host or whatever your housing company is called (#mumbojumbo)…
But us food bloggers using WordPress, and I’m assuming any other home base, for whatever reason get the most random of messages that don’t make even the slightest bit of sense in regards to the content of what they are seemingly commenting on. For example, a recent comment on my shortbread cookies reads as follows…’Fastidious information you have here. I thank you for your prompt report on the subject. Keep up the good work please and I will tell my colleagues about your interesting opinion on the matter’…..I mean, whaaaaaaaaat??? Uuuuummmmm, thank you for thinking I have an interesting opinion on shortbread?
I get a handful of comments like these per week that I can scan and see very easily that, yup, you are spam…and into that folder you shall go. But then there are some that suck me in because they make sense initially, and then they start to talk about something super off the wall that couldn’t even remotely be interpreted as a real comment. And THEN! There is this one that, so far, is the most hilarious one I’ve ever gotten because it’s just completely awesome…
In response to the roasted veggie platter I shared the other day, an obviously really dedicated reader responded with, ‘Slam Dunkin’ like Shaquille O’Neal, if he wrote informative articles!’. I mean….BOOOM!! That has to be a real person, right? Maybe it’s just me and my awkward sense of humor, but it made me genuinely laugh as I sent it off to my spam folder, and then I secretly hoped for more of those kind of junk messages instead of the robotic ‘Excellent article you have here. It’s difficult to find well-informed persons on this matter’. Informed on…scones?!? Hmmmmmm, makes sense. Hehehe…
It definitely keeps things interesting 😉 Anyway! Moving on to this queso dip…
It’s very easy, very low maintenance, and the heat can be adjusted up or down based on your tolerance for spice. I love spice, so the jalapeño seeds go in. If you want it milder, keep the seeds out and use a mild green chile instead of medium or hot. And the tomatoes will only help to mild it out with their subtle sweetness, so add in more if you’d like! However you roll with it, it’s the perfect starter for any Cinco gathering or gathering at all for that matter. ENJOY!
Roasted Corn and Black Bean Queso with Spicy Green Chiles
- 1 cup sweet yellow corn, preferable cut fresh off the cob (otherwise, canned)
- 1-15 ounce can of black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 small white onion, small diced
- 2 garlic cloves, minced
- 1/2 teaspoon chili powder
- 1 jalapeno, diced (seeds included for heat, or omitted to keep it mild)
- 3 tablespoons flour
- 2 cups milk
- 8 ounces fontina cheese, shredded
- 8 ounces sharp cheddar cheese, shredded
- 1-4 ounce can of medium heat green chiles
- salt and pepper to taste
- 1/4 cup chopped fresh cilantro for serving
- 3/4 cup cherry tomatoes, diced, for serving
- sliced red chili pepper and jalapeño for serving
- Preheat oven to 400 degrees. Lightly spray a large baking sheet with cooking spray and spread out the corn and black beans into an even layer. Roast in the oven for 8-10 minutes until the corn is beginning to lightly char. Remove from oven and set aside.
- In a large saucepan set over medium heat, combine the olive oil with the onions and saute until softened and translucent, about 10 minutes. Add in the garlic, chili powder, and jalapeño, and stir for 1 minute until fragrant.
- Whisk in the flour and cook for 1 minute more, stirring the entire time. Slowly pour in the milk while whisking continuously until mixture begins to slightly thicken. Remove from heat and stir in the cheese and chilis until the cheese is completely melted. Taste and season with salt and pepper.
- Serve topped with cilantro, tomatoes, and pepper slices alongside tortilla chips. ENJOY!