Note: The dip can be prepared up to 2 days in advance and refrigerated. Return to a skillet over medium heat to warm up, then broil just before serving.
Warm Corn and Fin Renard Dip
Upgrade your tortilla chips! 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.
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)
Minced green onion
Crudités (sliced carrots, bell peppers, cucumbers, radishes, and so on)
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.
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.
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.
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.
Transfer the dip to an oven-proof dish. Broil to give it color, then serve hot or warm with tortilla chips and crudités.