Cream Corn with Fontina

6 ears sweet corn
1 cup finely chopped onions
2 T pablano – pepper finely chopped
2 tsp jalapeño – pepper finely chopped
4 tsp butter
4 oz Fontina cheese (can use Monterey Jack)
½ c cream
½ tsp salt
¼ tsp black pepper

In a large pan (to minimize the mess) hold corn upright and with a sharp knife cut the top half of the kernels off the cob. This should yield 3 – 4 C corn. Set aside.

With the back of the knife or a flat handled wooden spoon scrape the corn cob removing the rest of the corn pulp. This should yield about 1 c.

Puree corn pulp in a blender/food processor with fontina and cream until smooth.
Melt butter on high in a 12 in skillet. Cook onion and peppers until translucent (3 – 5 min) stirring frequently. Add the corn salt and pepper, cook until tender (8-10 min.)

Add corn cheese mixture and simmer on low until thickened (10 – 15 min). Don’t cook to hot or cheese will curdle.

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