Corn & Feta Dip

This Mexican dip is so wonderfully moreish I could eat it by the spoonful! The recipe calls for canned corn so you can make it year-round, but if you are entertaining in high summer try grilling whole corn cobs on the barbecue, slicing the kernels straight off the cob — the smoky, chargrilled flavour will be even better.

Makes: 8–10 as an entrée
Takes: 20 minutes

Ingredients:

Dip
1 Tbsp butter
2 cloves garlic, crushed
2 x 400g cans corn kernels, drained
1–2 Tbsp jalapeños, finely chopped (to taste)
½ tsp ground coriander
1 tsp cumin seeds
½ tsp smoked paprika
1 Tbsp lime juice
100g feta
3 Tbsp mayonnaise
Small handful coriander, chopped

Chips
4 Lebanese flatbreads, or pita breads
Olive oil spray
½ tsp ground coriander
½ tsp smoked paprika
Salt & pepper

Method: In a heavy-bottomed frying pan over a medium-high heat, melt butter and brown the garlic for 30 seconds. Add corn and fry it, trying not to stir it too often, but making sure it doesn’t stick to the bottom of the pan too much, for 4–5 minutes, until the kernels are charred and golden. Add jalapeños, coriander, cumin seeds and paprika and cook for another minute. Add lime juice, stir well to scrape the crunchy bits from the bottom of the pan, then take it off the heat. Once the corn mix has cooled slightly, stir through feta, mayonnaise and coriander.

Preheat your oven to 180°C. Cut breads into wedges and spray with oil, then dust with coriander, paprika and salt and pepper to taste. Bake for 8–10 minutes, until golden and crisp. Serve the dip with warm pita chips, extra wedges of lime and a sprinkling of coriander as a garnish.

Tip: I like to use a frying pan that isn’t non-stick because it means you can get a really good char on the corn. Adding the lime juice when the pan is just coming off the heat will deglaze all of the delicious crispy bits! Flavour Central.

Leftovers? Make an epic Mexican corn toasted jaffle — click here to see our jaffle method.