Green chilli & sweetcorn dip

Name: Green chilli & sweetcorn dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 tbsp vegetable oil; 1 onion, finely chopped; 2 sweetcorn cobs, kernels removed; 2 green chillies, finely sliced, plus extra to serve; 2 jalapeños, finely chopped; 225 g soft cheese; 300 ml soured cream; 150 g Cheddar, grated; 150 g feta, crumbled; ½ tsp Cooks’ Ingredients Mexican Style Seasoning; ½ tsp Cooks' Ingredients Turkish Pepper Flakes; 1 handful/s coriander leaves, to serve; 1 handful/s tortilla chips, to serve

Finished with tangy feta and a hit of Mexican seasoning, this creamy, cheesy, crowd-pleasing dip by chef and cookbook author Julie Lin disappears fast. Sweetcorn brings bursts of freshness, while green chillies and jalapeños give it a gentle kick. Dive into our delicious dip recipes. Follow Julie Lin on Instagram.

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Gluten freeVegetarian

Serves6
CourseStarter
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp vegetable oil
1 onion, finely chopped
2 sweetcorn cobs, kernels removed
2 green chillies, finely sliced, plus extra to serve
2 jalapeños, finely chopped
225g soft cheese
300ml soured cream
150g Cheddar, grated
150g feta, crumbled
½ tsp Cooks’ Ingredients Mexican Style Seasoning
½ tsp Cooks' Ingredients Turkish Pepper Flakes
1 handful/s coriander leaves, to serve
1 handful/s tortilla chips, to serve

Heat the oil in a large frying pan over a medium heat. Add the onion and cook for a few minutes until softened and light golden. Stir in the corn, chillies and jalapeños. Cook for a further 4-5 minutes until softened and fragrant. Reduce the heat slightly, then add the soft cheese and soured cream. Stir until melted and combined into a smooth, creamy mixture. (Make sure it stays creamy and doesn’t reduce too much.)
Heat the grill to high. Fold most of the Cheddar and feta into the mixture, stirring until melted and evenly incorporated. Transfer the mixture to an 800ml ovenproof dish. Scatter over the remaining Cheddar and feta, then grill for 8-10 minutes until golden, bubbling and crisp on top. Sprinkle generously with the Mexican-style seasoning and pepper flakes, then scatter extra sliced green chillies and some coriander leaves on top. Serve hot with tortilla chips for scooping.

Typical values per serving when made using specific products in recipe