There are two kinds of people: the kind who order their meal to eat for themselves, and the kind of people who order to share. I’m sure you can guess what kind I am. This weekend I went out for dinner with friends with the full expectation that I would be able to eat my dish, plus a sample of everyone else’s. How can I look at someone else’s meal and not be curious enough to try it for myself?

I come by it honestly. As a kid, I remember going out for lunch with family, and ordering a butterscotch sundae, knowing full well that my auntie would ask for a taste, and offer a taste of hers. To this day, my dad waits to order until everyone around the table has made their selection, so that he can choose a dish that no one else at the table has ordered. Then we all pass our plates around so that everyone can assess their favourites. What good is food if not for sharing?

I think that’s exactly what I love most about this dish. I don’t make it for myself. I make it with the soul purpose of gathering my close people around to share, the ones I love, the people who will tell me if there’s cilantro in my teeth. And then of course, those same people will let me know what to change in the recipe, if I should add more lime (or less salt) or less spice for the next batch. Annoying? Nah, I’m better for it. And so is this dip, which has made the rounds a couple times with friends and family. I’m hoping it’s the perfect gathering food for your close ones too!

Recipe

Chipotle Corn + Feta Dip

Ingredients

4 cobs of corn
1 tbsp butter
Juice of a lime
1/2 cup cream
2 tbsp full fat greek yogurt
1 tsp chipotle chili powder, plus more for garnish
1/2 cup feta
Fresh, chopped cilantro and Italian parsley

Directions

Husk corn and carefully slice the kernels off the cob. Set aside.
Heat a large, cast-iron frying pan over medium-high heat. Melt the butter and then add the corn.
In a bowl, combine lime juice, cream, yogurt, chili powder, and half of the feta. Mix well, and then add it to the skillet, stirring to coat.
Lower the heat to medium and cook for about 8-10 minutes, stirring often and until the mixture thickens enough to coat the back of a spoon.
Pour into a serving bowl and garnish with remaining feta, cilantro or Italian parsley and a dusting of chipotle chili powder. Serve warm with tortilla chips.