This recipe is really a layering of two of my favourite dips: Zengarry Queso sauce and what I call Cowboy Caviar. I've been making each of these dips for years and only recently had the brilliant idea to layer them together. The result is a fresh, crunchy and cheesy snack that is packed with fibre and all the fresh flavours of summer.
Chef's tip: If you have some extra time, toast your corn in a dry skillet over high heat for a few minutes to really bring out the sweetness of your corn.
You can find a How-to video for this recipe on Instagram.
1 recipe of Zengarry Queso sauce (see below)
For the Cowboy Caviar:
1/2 cup corn cooked and cut from the ears (or use frozen)
1/2 cup chopped tomatoes
1/2 cup chopped red pepper
1/3 cup diced red onion
1/2 cup cooked black beans (drained and rinsed)
1 avocado chopped
1/4 cup chopped cilantro
1/2- 1 jalapeño pepper
juice of 1/2 lime
1/2 tsp. sea salt
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1 tsp. cumin powder
Make the Zengarry Queso sauce according to the directions below.
Make the Cowboy Caviar by mixing together all the ingredients in a bowl.
To serve layer the Queso sauce in a serving dish then carefully spoon the Cowboy Caviar onto the top.
Serve with nacho chips. I like the Neal brothers yellow corn chips with this. They are thicker and don't break as easily when dipping this hearty dip.
Zengarry Queso sauce
1 package of Fauxmagerie Zengarry Smokey Jalapeño cashew cheese
1/2 cup of unsweetened almond milk
1/2 cup prepared salsa
Cayenne pepper to taste (REMEMBER.. a little goes a long way! Just a pinch will do!)
In a small sauce pan combine Fauxmagerie Zengarry Smokey Jalapeño cashew cheese and almond milk over medium low heat. Chop the cheese with a spoon and whisk until smooth and creamy.
Add salsa and cayenne pepper and warm. Do not over heat! You don't want it to boil or stick to the pan!