Burnt sweetcorn soured cream dip with candied jalapeños

Name: Burnt sweetcorn soured cream dip with candied jalapeños
Prep time: 15 min
Total time: 15 min
Yield: Serves 6
Cuisine: Mexican recipes
Ingredients: 20g pickled jalapeños, plus 20g of the pickling liquid; 20g caster sugar; 1 small tin sweetcorn (roughly 157g drained weight); 2 spring onions; 300g soured cream

Portion size: Serves 6
Hands-on time 15 min
Difficulty: easy

Gluten-free

Vegetarian

Pollyanna Coupland

Food producer, delicious.

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This addictive dip is excellent with nachos or dolloped on tacos. The charred corn brings an intriguing smoky sweetness to the cooling soured cream, and the candied jalapeños are as moreish as they sound.

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Before you start

If you’re a fan of candied jalapeños, you may as well make a big batch as they sit happily in the syrup for weeks. Simply strain the liquid from a jar of pickled jalapeños into a pan on some scales, then add an equal weight of sugar. Follow the instructions in the recipe method, then pour everything back into the jar, ensuring the jalapeños are submerged in the liquid, and store in the fridge.

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Ingredients

20g pickled jalapeños, plus 20g of the pickling liquid
20g caster sugar
1 small tin sweetcorn (roughly 157g drained weight)
2 spring onions
300g soured cream

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Method

Begin with the candied jalapeños. Put the jalapeños in a small pan with the pickling liquid and sugar, then heat until the liquid is syrupy and the chillies have shrivelled a little. Leave to cool in the syrup.
Strain the sweetcorn, then toast in a hot dry pan until blackened and starting to pop. Set aside a handful to garnish and put the rest in a blender. Char the spring onions in the same way, then add to the blender with the soured cream and whizz until it’s as smooth as you can get it. Season with salt and pepper, pour into a bowl, then top with the reserved corn. Strain the candied jalapeños and scatter over the top.