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Susana Villasuso's elotes dip recipe

Susana Villasuso's elotes dip recipe

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Chef Susana Villasuso shares her simple elotes dip recipe with us. 'Elotes is one of Mexico’s favourite street food snacks', explains Susana. 'It’s a combination of toasted corn kernels mixed with chilli, crème fraîche (or Mexican crema), cheese and a squeeze of lime.' This makes a delicious dip for parties, summer gatherings or healthy snacking. See method

Ingredients

  • 1 tbsp rapeseed oil
  • 130g bunch large spring onions, chopped
  • 1 jalapeño, trimmed and sliced
  • 1½ tbsp smoked paprika
  • 450g frozen sweetcorn
  • 20g salted butter
  • 1½ limes, juiced
  • 75g reduced-fat salad cheese
  • 4 tbsp crème fraîche
  • 1 tbsp tamari
  • 1 tsp crushed chillies
  • 1 tsp extra-virgin olive oil
1 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    755kj
    182kcal     9%

  • Fat

    12g 18%

  • Saturates

    6g 29%

  • Sugars

    5g 6%

  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 10.8g Protein 5.5g Fibre 3.2g

Method

  1. Heat the rapeseed oil in a frying pan over a medium heat. Add the spring onions and cook, stirring, for 1-2 mins until slightly softened. Add the jalapeño, smoked paprika and sweetcorn; cook, stirring, for 5-6 mins until the sweetcorn is lightly toasted. Season to taste and add the butter, stirring until melted. Set aside roughly a quarter of this mixture to use later.
  2. Add the remaining sweetcorn mix to a blender with the lime juice, salad cheese, crème fraîche and tamari; blend to a creamy dip.
  3. Transfer to a serving bowl, then top with the reserved sweetcorn, the crushed chillies and the olive oil.

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