Crispy tapioca, sweet corn and cotija sticks with roasted avocado lime dip

Name: Crispy tapioca, sweet corn and cotija sticks with roasted avocado lime dip
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Fusión latinoamericana
Ingredients: 4.2 oz small tapioca pearls; 3.2 cups water; 3/4 cup sweet corn kernels; 2.8 oz crumbled cotija cheese; 2 1/2 tbsp cornstarch; 2 tbsp finely chopped chives; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp vegetable oil; 1 unit ripe avocado; about 1/2 cup plain Greek yogurt; 1 tbsp lime juice; 1 tsp lime zest; 2 tbsp fresh cilantro; 1 tsp honey

An original snack with a golden crisp exterior and a chewy, savory center, made with cooked tapioca pearls, sweet corn, and cotija cheese. It is paired with a creamy roasted avocado, lime, and cilantro dip for a fresh, lightly smoky contrast.

25 minPrep

20 minCook

45 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

120 g small tapioca pearls (for cocer)
750 ml water (for cocer the tapioca)
120 g sweet corn kernels (puede ser fresh or congelado)
80 g crumbled cotija cheese (or queso curado salado similar)
20 g cornstarch (for dar estructura)
10 g finely chopped chives (for the dough)
2 g garlic powder (for the dough)
2 g smoked paprika (for the dough)
3 g salt (ajustar to taste)
1 g black pepper (freshly ground)
30 ml vegetable oil (for brush or rociar antes of hornear)
1 unit ripe avocado (partido por the mitad and boneless)
100 g plain Greek yogurt (for the dip)
15 ml lime juice (freshly squeezed)
2 g lime zest (solo the parte verde)
8 g fresh cilantro (chopped fino for the dip)
7 g honey (for equilibrar the dip)

Nutrition facts

per serving

255 kcal

Calories

8 g

Protein

26 g

Carbs

13 g

Fat

3 g

Fiber

23 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the avocado halves on a small tray and roast for 10 minutes, until the surface is lightly golden and the flesh is softer.
2
2. Meanwhile, bring the water to a boil in a medium saucepan. Add the tapioca pearls and cook over medium heat for 10 to 12 minutes, stirring often, until they are almost completely translucent. Drain very well.
3
3. Transfer the cooked tapioca pearls to a bowl and immediately mix with the sweet corn kernels, crumbled cotija cheese, cornstarch, chives, garlic powder, smoked paprika, salt, and black pepper. Mix until you get a thick, sticky dough.
4
4. Line a small tray or flat container with parchment paper. Spread the mixture into a rectangle about 2 cm / 3/4 in thick, pressing firmly to compact it. Let it rest for 10 minutes so it can firm up.
5
5. Unmold the compacted slab and cut it into evenly sized sticks. Arrange them on a parchment-lined baking sheet, leaving a little space between each one. Brush or spray the sticks with the vegetable oil.
6
6. Bake the sticks at 220 °C / 425 °F for 10 minutes. Carefully flip them and bake 8 to 10 minutes more, until deeply golden and crisp on the outside.
7
7. While they bake, make the dip. Scoop out the roasted avocado flesh and blend or mash it with the Greek yogurt, lime juice, lime zest, fresh cilantro, and honey until smooth. Taste and adjust with an extra pinch of salt if desired.
8
8. Serve the tapioca, sweet corn, and cotija sticks hot with the roasted avocado lime dip on the side.
9
9. If you want an even firmer texture, let the sticks rest for 2 minutes after baking before serving them with the dip.

Chef tips

Drain the tapioca very well to avoid an overly soft mixture. If the dough sticks while slicing, lightly moisten the knife. For deeper color, bake 1 to 2 extra minutes at the end, watching carefully so they do not burn.

Substitutions

You can substitute cotija with dry Parmesan or well-drained feta, though the flavor will change. Chives can be replaced with cilantro in the dough. If you do not have honey, use a small amount of agave syrup in the dip.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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