This mouth-watering hot Mexican street corn dip is the perfect party dish to serve to guests before the main course.
Ingredients
50g butter
Olive oil
1 small red onion, finely diced
2 cloves of garlic, crushed
3 cups fresh corn (3 ears of corn), husks and kernels removed
1/2 teaspoon Mexican chilli powder
1 jalapeno, sliced, with half its seeds removed
1/4 cup sour cream
100g feta
Juice of 1 lime (about 1 tablespoon)
1/2 cup shredded Mexican cheese blend
Cobs By the Sea Naked Corn chips or Cobs The Big Cheese Naked Corn Chips, avocado and chopped shallots, to serve
Method
Preheat oven 220°C/200°C fan forced
Heat a medium-heavy base, oven-proof fry pan over medium heat. Add butter and a splash of olive oil. When butter has melted, add onion and garlic. Stir until soft. Add corn, Mexican chilli powder and jalapeno. Stir for 5 minutes or until corn has changed to a darker colour. Remove from heat
In a medium bowl, mix together the sour cream, lime juice and feta. Season. Add to the corn mix in the pan, stir to combine. Top with remaining cheese and bake 10 minutes or until bubbly
Serve warm with Cobs By the Sea Salt Naked Corn Chips or The Big Cheese Naked Corn Chips, avocado and shallots
