This rich corn and jalapeno dip is worth that little bit of extra effort when guests pop around.

Recipes & Styling Natalie Homan | Photographs Brendan Homan

Corn & jalapeno queso with sweet potato crisps
serves 4

sweet potato crisps
2 medium sweet potatoes
2 tbsp sea salt
½ tsp smoked paprika
oil for deep frying

corn queso
2 sweetcorn cobs
½ red onion, finely chopped
1 jalapeno, finely chopped
⅓ cup finely chopped coriander
250g cheddar, grated
385ml evaporated milk
1 tbsp cornflour
¼ cup hot sauce
juice of 1 lime

Slice the sweet potato 1mm thick (this is best done on a mandolin). Allow to soak in iced water for 30 minutes.

Bring a large pot of salted water to the boil. Blanch the sweet potato slices, in batches, for 1 minute. Allow to dry on a tea towel lined tray.

Combine the sea salt and paprika in a small bowl. Heat a deep fryer to 170C and fry the sweet potato, in batches, for 2 minutes, carefully stirring occasionally to ensure even cooking. Drain on paper towel and season with the paprika salt.

Cook sweetcorn in a dry cast iron pan until charred. Slice off kernels and place into a medium bowl. Add onion, jalapeno and coriander, mix well and set aside.

Mix the cornflour through the cheddar in a bowl. Heat evaporated milk in a medium saucepan, adding the cheddar mix when the milk comes to the boil. Whisk well to melt the cheese through.  Add the hot sauce and stir through.

To serve, pour the cheese sauce into a serving bowl (this can be served warm or at room temperature). Top with the sweetcorn mix and squeeze over the lime juice. Serve with a mix of sweet potato crisps and corn chips.

 

This article first appeared in the November 2022 issue of SALIFE magazine.