Susana Villasuso's elotes dip recipe
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- Serves 6
- Takes 15 mins
- 182 calories / serving
- Gluten-free
- Vegetarian
- Healthy
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
Each serving contains
- Energy
- 755kJ 182.0kcal
- Fat
- 12g
- Saturates
- 6g
- Salt
- 0.8g
- Sugars
- 5g
of the Reference intake
Carbohydrate 10.8gProtein 5.5gFibre 3.2g
Method
- 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.
- Add the remaining sweetcorn mix to a blender with the lime juice, salad cheese, crème fraîche and tamari; blend to a creamy dip.
- Transfer to a serving bowl, then top with the reserved sweetcorn, the crushed chillies and the olive oil.
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