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Burnt sweetcorn soured cream dip with candied jalapeños

By: Pollyanna Coupland
Food producer, delicious.

Published: 2 Jul 24
Updated: 6 Aug 24

Burnt sweetcorn soured cream dip with candied jalapeños

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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Easy
July 2024

Test kitchen approved

Serves 6
Hands-on time 15 min

Carrot sticks at the ready! Check out all our dip recipes here.

Nutrition: Per serving

Calories: 119kcals
Fat: 8.8g (5g saturated)
Protein: 2.3g
Carbohydrates: 7.3g (5.3g sugars)
Fibre: 0.7g
Salt: 0.3g

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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.

Before you start

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.