MEXICAN STREET CORN DIP

WITH FLOUR TORTILLA CHIPS, BY SANDIA CHANG

SERVES: 12 PREPARATION: 120mins COOKING: 20mins

Smothered in spices, cheese and mayonnaise, street corn is corn on the cob’s cooler – and tastier – cousin. Sandia takes the fresh and tangy ingredients from this traditional street cart dish and creates a light and luscious dip. Make your own chips by fast frying triangles of flour tortilla and pile them up to serve with the dip, or load chips individually and present on a platter for more of a show.

Serving meticulously sourced Cornish ingredients in an exclusive dining venue in London, Sandia Chang and her partner, James Knappet, have long been ambassadors of Cornish produce and the Cornish lifestyle. James’ early cheffing days were spent alongside Rick Stein at The Seafood Restaurant, and the pair are close friends with John Walton at Number 6. After a visit to Sharp’s Secret Bar at the Padstow Christmas Festival, they quickly realised that beers can have the same complexity as fine wines and can be perfectly matched with dishes in a Michelin Star restaurant such as theirs.

ingredients
method
beer pairing
  • 340g fresh corn kernels cut off the cob, or drained canned corn
  • 450g cheddar cheese, grated
  • 160g pickled jalapeños, chopped
  • 225g green onions, chopped
  • ½ tsp ground cumin
  • ½ tsp black pepper
  • 177ml mayonnaise
  • 227g sour cream
  • 25g coriander, chopped
  • 20g lime juice
  • Salt to taste
  • Flour tortillas, cut in to small triangles
  1. In a skillet, heat the vegetable oil and sauté the corn kernels until slightly coloured. Put on a tray to cool completely.
  2. In a large bowl, combine the sour cream, mayonnaise, cumin and black pepper.
  3. Add the corn, cheese, jalapeños, lime juice, coriander and green onions to the sour cream mixture.
  4. Season with salt to taste.
  5. Stir until well combined and chill for at least 2 hours, or overnight for optimum flavour.
  6. In a large pan, heat oil to 180C for deep frying. Drop in a few tortillas to fry, whilst stirring gently for even cooking.
  7. Once the tortillas are golden, remove onto a paper towel to drain. Be aware that they cook very fast and they will crisp up when cooled.
  8. Serve a dollop of the corn mixture on each chip to make canapés, or serve up alongside a bowl of dip for sharing.

 A chilled Offshore Pilsner or Atlantic Pale Ale makes a perfect partner.


ingredients
  • 340g fresh corn kernels cut off the cob, or drained canned corn
  • 450g cheddar cheese, grated
  • 160g pickled jalapeños, chopped
  • 225g green onions, chopped
  • ½ tsp ground cumin
  • ½ tsp black pepper
  • 177ml mayonnaise
  • 227g sour cream
  • 25g coriander, chopped
  • 20g lime juice
  • Salt to taste
  • Flour tortillas, cut in to small triangles
method
  1. In a skillet, heat the vegetable oil and sauté the corn kernels until slightly coloured. Put on a tray to cool completely.
  2. In a large bowl, combine the sour cream, mayonnaise, cumin and black pepper.
  3. Add the corn, cheese, jalapeños, lime juice, coriander and green onions to the sour cream mixture.
  4. Season with salt to taste.
  5. Stir until well combined and chill for at least 2 hours, or overnight for optimum flavour.
  6. In a large pan, heat oil to 180C for deep frying. Drop in a few tortillas to fry, whilst stirring gently for even cooking.
  7. Once the tortillas are golden, remove onto a paper towel to drain. Be aware that they cook very fast and they will crisp up when cooled.
  8. Serve a dollop of the corn mixture on each chip to make canapés, or serve up alongside a bowl of dip for sharing.
beer pairing

 A chilled Offshore Pilsner or Atlantic Pale Ale makes a perfect partner.