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Queso Dip
2022-08-18
https://www.metro.ca/userfiles/image/recipes/trempette-queso-11981.jpg
PT10M
PT20M
PT30M
Cooking the corn:Remove a first layer of leaves and slightly cut the end of the corn. Place the corn on the BBQ at high temperature. Cook the corn for about 15-20 minutes, turning every 2 minutes. It is important to keep the lid of the BBQ closed during cooking.Queso dip:Dice the pancetta. In a hot pan, fry the pancetta until it is nicely browned. Deglaze the pan with tequila and set aside.In a bowl, mix in the sour cream, yogurt, spices, juice of 3 limes, salt and pepper.Finely crumble the Feta cheese and add it to the rest of the mixture.Finely chop the coriander and add it to the remaining mixture. Keep a few cilantro leaves for presentation.Mix the dip until it is smooth. Set aside in the refrigerator. The dip can be made ahead of time!Presentation:For a nice presentation, keep the leaves on the base of the corn, detach one leaf and tie a knot around it so that the leaves hold together. You can also remove all the leaves.Spoon dip generously over hot corn. Garnish with lime wedges, cilantro leaves, Jalapeño slices, banana pepper and chicharron.¡buen provecho!Source : Jean-Michel Leblond
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12 fresh Quebec bicolor corn
175 g cooked pancetta
350 mL 14% sour cream
350 mL plain yogurt
200 g feta cheese
1 tablespoon tajin seasoning
1 tablespoon smoked paprika
1 tablespoon chili powder
1 cup fresh coriander
1 jalapeño pepper
1 banana pepper
4 limes limes
salt and pepper
50 mL tequila (optional)
1/2 cup chicharron (optional)
Queso Dip
6
Accompagnements
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME
Ingredients
-
12
fresh Quebec bicolor corn
-
175 g
cooked pancetta
-
350 mL
14% sour cream
-
350 mL
plain yogurt
-
200 g
feta cheese
-
1 tablespoon
tajin seasoning
-
1 tablespoon
smoked paprika
-
1 tablespoon
chili powder
-
1 cup
fresh coriander
-
1
jalapeño pepper
-
1
banana pepper
-
4
limes limes
-
salt and pepper
-
50 mL
tequila (optional)
-
1/2 cup
chicharron (optional)
Preparation
Cooking the corn:
Remove a first layer of leaves and slightly cut the end of the corn. Place the corn on the BBQ at high temperature. Cook the corn for about 15-20 minutes, turning every 2 minutes. It is important to keep the lid of the BBQ closed during cooking.
Queso dip:
Dice the pancetta. In a hot pan, fry the pancetta until it is nicely browned. Deglaze the pan with tequila and set aside.
In a bowl, mix in the sour cream, yogurt, spices, juice of 3 limes, salt and pepper.
Finely crumble the Feta cheese and add it to the rest of the mixture.
Finely chop the coriander and add it to the remaining mixture. Keep a few cilantro leaves for presentation.
Mix the dip until it is smooth. Set aside in the refrigerator. The dip can be made ahead of time!
Presentation:
For a nice presentation, keep the leaves on the base of the corn, detach one leaf and tie a knot around it so that the leaves hold together. You can also remove all the leaves.
Spoon dip generously over hot corn. Garnish with lime wedges, cilantro leaves, Jalapeño slices, banana pepper and chicharron.
¡buen provecho!
Source : Jean-Michel Leblond
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