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Hot cheese and corn dip with jalapeño relish
Serves 6-8 Starters and mains
Ingredients
- 450g frozen sweetcorn kernels, defrosted
- 2tbsp rapeseed oil
- 1⁄2tsp cumin seeds
- 1 cinnamon stick
- 5 spring onions, white and green parts, thinly sliced
- 3 garlic cloves, finely chopped
- 1 long red chilli, thinly sliced on the diagonal
- zest 1 lemon
- 225g mature cheddar cheese, grated
- 50g soured cream
For the jalapeño relish
- 2 fresh green jalapeño chillies
- juice 1 lime
- 50ml olive oil
- 1 spring onion, thinly sliced
- 1 small garlic clove
- large handful coriander, roughly chopped
To serve
- 2tbsp finely chopped coriander
- a few pickled jalapeños
- crusty bread
Method
For the jalapeño relish, put all the ingredients in a blender and blend together until smooth. Set aside until needed.
Clean out the blender and purée half the sweetcorn kernels with 75ml water until it is very smooth and then, if you want a really creamy dip, pass through a sieve and discard the remaining solids. You can leave out this step if you prefer a chunkier dip.
Heat the oil in a shallow casserole dish over a medium heat and, once hot, sprinkle in the cumin seeds, add the cinnamon stick and sizzle for 30 seconds or until fragrant.
Add the spring onions,
garlic, chilli and lemon zest
and fry over a low heat until
fragrant and softened. Tip
in the remaining, whole,
sweetcorn kernels and fry for
around 10 minutes.
Add the puréed sweetcorn and cook until it is all bubbling. Sprinkle in the cheese, spoon in the soured cream and stir until it is molten and glossy. Season well with sea salt and black pepper.
Transfer to a bowl, drizzle with jalapeño relish, scatter with the coriander and stud the dip with pickled jalapeños. Serve with bread to scoop up the hot corn.
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