Sweetcorn Dip

A creamy sweetcorn dip with shallot, garlic, chili, parmesan, and cream cheese, finished with feta and coriander and served with tortilla chips. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @tillyramsay

Original recipe source

Cook time: 15 minutes

Servings: 1

Ingredients

• 1 tbsp olive oil
• 1 count shallot finely diced
• 1 count garlic clove finely diced
• 400 g frozen sweetcorn
• 1 count small red chili finely diced
• 120 ml double cream
• 100 g cream cheese
• 100 g parmesan finely grated
• 0.5 tsp fine salt
• 0 black pepper (to taste) Source specifies seasoning to taste

Instructions

1. To a large frying pan over a medium heat, add the olive oil, shallot, and garlic and cook for 2-3 minutes until soft but not browned. Shallot and garlic are soft but not browned.
2. Add the sweetcorn and cook for 6-8 minutes, stirring, until it is slightly sweet smelling. Sweetcorn smells slightly sweet.
3. Add the diced chili and cook for 1-2 minutes until softened. Chili is softened.
4. In a saucepan, gently heat the double cream, cream cheese, and parmesan, stirring until melted and smooth. Mixture is melted and smooth.
5. Add half the corn mixture to the cream mixture and blend with a hand blender until smooth. Mixture is smooth.
6. Stir in the remaining corn to the blended mixture. Remaining corn is incorporated.
7. Taste and season with fine salt and black pepper. Seasoned to taste.