chelsea'srecipes

1. Set the oven to broil. In a small mixing bowl, toss the jalapeños with 1 tablespoon of the olive oil. Transfer to a baking sheet and broil until the skin begins to blister, about 1 minute. Remove from the oven and set aside.

2. Heat 2 tablespoons of the olive oil in a medium sauté pan over medium-high heat. Add the shallots and cook until just soft, about 4 minutes. Add the garlic and cook until the garlic has softened, about a minute. Add the corn and sauté until cooked through, about 3 to 4 minutes. Season the corn mixture with salt and pepper. Remove 1 cup of the corn mixture and set aside to cool.  Add the water to the remaining ingredients in the pan to deglaze. Transfer the mixture to a food processor. Add the roasted jalapeños and blend for 2 minutes until smooth. Set aside to cool.

3. Whisk together the sour cream, the reserved sautéed corn and jalapeño-corn purée until well mixed. Add 1 cup of the tomatoes, Pecorino Romano cheese, lime juice, smoked paprika, cayenne and 1 tablespoon of the tarragon. Season with salt and mix. Transfer dip to refrigerator for at least an hour before serving, to let the flavors meld together.

4. Use the leftover ingredients to make a slaw: Combine the remaining tomatoes, tarragon, ½ cup of the raw corn and ¼ cup of the olive oil. When ready to serve, sprinkle the tomato-corn relish on top of the dip. Serve with tortilla chips, crispy pita or your favorite raw vegetables.