Hot Corn Dip

Summer is on its way out and we're down to our last glut of corn. Shaved off the cobs, I treated the kernels as I saw fit; cook it in cream and cover it with cheese, to be shovelled into hungry mouths atop a tortilla chip vehicle. My fourth favourite season is on its way and with it comes any excuse to eat outrageously unhealthy food.

As far as I can tell this recipe is deeply American with many recipes using mayonnaise. I am not a fan of hot mayonnaise and although I sacrificed a thicker consistency, it was none the worse for it, save a couple of messy tablecloths. Originally I used all double cream, but when making it again I found a mix of double cream and soured cream to be pretty damn good. Slobbed out in front of the TV while the rain lashed against the windows, I managed to cover myself and the coffee table with corn dip. I won't lie, it was pretty gross.

Hot Corn Dip

Serves around 6 as nibbly bits

2 ears of corn
1 small onion
1 green pepper
1 red pepper
1 tsp plain flour
1/2 tsp cayenne pepper or chilli powder
200ml soured cream
100ml double cream
2 cloves of garlic
1 hefty sprig of thyme
A lot of grated cheese; I used mature cheddar
A pinch of salt

Preheat the oven to 180 degrees C. Shave the kernels off the ears of corn. Dice the onion and mince the garlic - cook this in a frying pan with the leaves of the thyme. Dice the green and red pepper and cook till softened. Add the tsp of flour and mix well. Throw in the the cayenne / chilli powder, and then add the corn. Stir to coat and then add the double cream, half first and cooking till it's all incorporated, then add the rest and the soured cream.

Bring to a simmer, taste and season if needed - cheese is fairly salty so bear that in mind. Ladle into a dish. If you're using a shallow dish it'll need less time in the oven. Top with the cheese and bake for 20 - 25 mins, until bubbling. Remove and leave to cool for 10 minutes unless you want to give your guests mouth burns. Serve with plain tortilla chips.