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The Ultimate Summer Dip

Andy Baraghani
  • 40 minutes
  • Serves 3

INGREDIENTS

5

ears Corn

2 cloves

Garlic

3

Jalapenos

2

Limes, Juice from

1

Shallot, large

2 tbsp

Tarragon

1 1/2 cups

Tomatoes

1/8 tsp

Cayenne pepper

1/8 tsp

Paprika, smoked

1

Salt and pepper

1/3 cup

Olive oil, extra virgin

1 cup

Pecorino romano, grated

1 1/2 cups

Sour cream

1/2 cup

Water