Succotash and Fresh Tomato Salsa Dip

Serves 4 to 6
½ cup diced bacon
1 med red onion, diced
3 cups corn kernels
1 cup carrots, diced
½ cup kohlrabi, diced
1 jalapeno pepper, diced
½ tsp cumin
½ tsp coriander
Salt and pepper to taste
2 tbsp butter
1 tsp hot sauce
250 g cream cheese
1 cup fresh tomato salsa (recipe below)
2 sprigs cilantro, chopped for garnish
1 lime, cut in half for top

In a medium sized pan over medium heat, sauté the bacon until it is nice and crispy and has rendered a bit of fat. Toss in onions, jalapeno, kohlrabi and corn, stir occasionally and cook for 5 to 8 minutes until the onions just begin to soften. Add cumin, coriander, salt, pepper, butter and hot sauce. Lower your heat and gently toss until you’re ready to serve.

To assemble the dip

In a baking dish, spread cream cheese on the base, then top with the succotash and bake for 10 minutes on broil. This will caramelize the succotash, making it ready to serve. Add the salsa in the middle and garnish with fresh cilantro, lime and pepper.

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