Warm Corn and Fin Renard Dip

Toss the classic salsa and impress your guests with this hot corn and Le Fin Renard cheese dip. Serve with cilantro for a fresh cheese dip.

Cooking :

10 minutes

Preparation :

15 minutes

Servings:

6
Trempette chaude maïs et fromage Le Fin Renard

Ingredients and preparation

Ingredients

  • 200 g Fin Renard Bergeron Cheese, grated
  • 30 ml (2 tbsp) extra virgin olive oil, divided
  • 750 ml (3 cups) frozen or fresh corn kernels
  • 2 ml (1/2 tsp) salt
  • Freshly ground black pepper
  • 125 ml (1/2 cup) 15% m.f. cream
  • 2 green onions, minced
  • 2 cloves garlic, minced
  • 2 ml (1/2 tsp) dried oregano
  • 2 ml (1/2 tsp) ground cumin
  • 125 g (1/2 package) cream cheese, cut into cubes
  • 30 ml (2 tsp) milk
  • 1/2 jalapeno pepper, seeded and minced (optional)
  • Fresh coriander
  • Minced green onion
  • Tortilla chips
  • Crudités (sliced carrots, bell peppers, cucumbers, radishes, and so on)

Preparation

  1. In a skillet set over medium-high heat, warm 15 ml (1 tbsp) of the olive oil. Add the corn kernels, season with salt and pepper, then sauté for 5 minutes, or until the corn is tender and golden brown.
  2. Transfer half of the corn to the container of a blender or food processor (leave the remaining corn in the skillet, off the heat). Add the cream and process to a smooth consistency. Set aside.
  3. Return the skillet with the remaining corn to medium heat. Add the remaining olive oil along with the green onions, garlic, oregano, and cumin. Cook, stirring, for 2 minutes.
  4. Add the pureed corn, the grated Fin Renard Bergeron Cheese, and the cream cheese. Using a spatula, stir until the cheese is melted and the dip is smooth. Mix in the milk and jalapeno pepper.
  5. Transfer the dip to an oven-proof dish. Broil to give it color, then serve hot or warm with tortilla chips and crudités.
Trempette chaude maïs et fromage Le Fin Renard
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