1. Cook the corn:
   • Lay each ear of grilled (or cooked) corn flat on a cutting board. Slice off the kernels with a knife.
   • In a skillet, cook the corn kernels with 2 tablespoons of olive oil and 1 teaspoon of chili powder on medium heat for 2 minutes to infuse them with olive oil and seasoning.
2. Season the reserved corn:
   • Remove ⅓ of the corn from the skillet and place it in a small bowl. Add 1 more tablespoon of olive oil and an additional ½ teaspoon of chili powder to the small bowl with the reserved corn. Stir everything well to combine.
3. Prepare the creamy base:
   • In a food processor, whip together sour cream, Greek yogurt, and ⅔ of feta cheese (reserving the rest for later) on high speed until very smooth.
   • Add the whipped feta mixture to the skillet with the remaining ⅔ of corn (off heat).
   • Add 2 tablespoons of freshly squeezed lime juice and stir well. Add more lime juice if desired.
4. Assembly:
   • Pour the dip into a large serving bowl. Alternatively, leave the dip in the skillet and serve it as is.
   • Arrange the reserved ⅓ of corn on top, drizzling the chili olive oil juices around.
   • Top with the remaining crumbled feta, chopped fresh cilantro, and lime slices. Sprinkle chili powder on top.
   • Serve Mexican Street Corn Dip with tortilla chips, crackers, pita bread, or vegetables.

For: 8 people

1. Preheat the oven to 400°F (200°C).
2. Prepare the meatball mixture:
   In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, egg, oregano, salt, and pepper. Mix thoroughly until well combined.
3. Shape and bake:
   Form the mixture into meatballs and arrange them on a baking sheet. Bake for 20–25 minutes, or until fully cooked.
4. Make the tzatziki sauce:
   While the meatballs are baking, mix together the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and a pinch of salt in a separate bowl.
5. Serve and enjoy:
   Once cooked, serve the meatballs warm with the tzatziki sauce on the side for dipping.

Roulés Feuilletés Saumon Fumé et Fromage Frais : Une Bouchée Savoureuse et Élégante 
Ces roulés feuilletés au saumon fumé et fromage frais sont parfaits pour un apéritif chic ou une entrée légère. La combinaison du saumon fumé et du fromage frais, relevée par l’aneth, offre une explosion de saveurs en bouche.

Préparation : 
1. Préparation de la pâte : 
- Préchauffez votre four à 200°C (thermostat 6-7). 
- Étalez la pâte feuilletée sur un plan de travail légèrement fariné. 

2. Garniture : 
- Dans un bol, mélangez le fromage frais avec l’aneth ciselé et un peu de poivre du moulin. 
- Étalez ce mélange sur la pâte feuilletée de manière uniforme. 

3. Ajout du saumon : 
- Disposez les tranches de saumon fumé sur le fromage frais. 

4. Rouler : 
- En partant d'un côté, enroulez la pâte feuilletée sur elle-même pour former un rouleau bien serré. 

5. Découpe : 
- Coupez le rouleau en tranches d’environ 2 cm d’épaisseur. 

6. Dorure : 
- Disposez les tranches sur une plaque de cuisson recouverte de papier sulfurisé. 
- Badigeonnez le dessus de chaque tranche avec le jaune d’œuf pour une belle dorure. 

7. Cuisson : 
- Enfournez pendant environ 15-20 minutes, jusqu'à ce que les roulés soient dorés et croustillants. 

8. Servir : 
- Laissez refroidir légèrement avant de servir. Ces roulés peuvent être dégustés tièdes ou à température ambiante. 

Temps de préparation : 15 minutes 
Temps de cuisson : 20 minutes 
Temps total : 35 minutes 
Portions : 4 à 6 personnes 

Ces roulés feuilletés saumon fumé et fromage frais raviront vos invités par leur légèreté et leur goût délicat. Une recette simple et rapide qui fera sensation à chaque occasion !

1. Trim and peel the courgettes, quarter lengthways, cut away and discard the seedy core, then roughly chop and place in a large shallow casserole pan on a medium heat with 2 tablespoons of olive oil and the dried mint. Cook gently for 30 minutes, stirring regularly, then mash half the courgettes with a potato masher and fold back through the rest. Season to perfection and leave to cool for 5 minutes.
2. Preheat the oven to 200°C/400°F/gas 6. Unroll the pastry sheet on its paper and place on a baking tray. Spoon over the cooled courgettes, leaving a 1cm border around the edge, then fold up the sides, pressing at the corners to secure. Brush the exposed pastry with a little oil, and cook at the bottom of the oven for 30 minutes, or until the pastry is beautifully golden and puffed up.
3. Randomly dot over the olive tapenade, break over the fresh goat’s cheese, then take to the table and serve up.

Top Tip: PS If you want to use courgette flowers, like I have in the picture, have a go at growing them yourself (it’s really easy!), or buy them from farmers’ markets, as you’ll rarely find them in supermarkets. Simply open them out, arrange on top of the tart and drizzle with a little oil before baking.

Total Time: 1 h 35 min
Difficulty: Not too tricky
Pour: 4 people