Lifestyle
Smoky Mexican corn and whipped yoghurt dip
This Mexican corn dip is so good, you’ll be dipping, scooping, and going back for seconds without even thinking twice.
If you’re after a snack that’s a little bit smoky, a little bit spicy, and seriously tasty, this Mexican corn dip recipe, compliments of LANCEWOOD, ticks every box. It brings together charred corn, a velvety whipped yoghurt and feta base, and a good kick of chilli for a dip that’s anything but ordinary. TScoop it up with corn chips, pile it onto warm pita, or just eat it straight from the bowl (no judgement here).
Ingredients
Roasted corn:
- 4 corn cobs
- 60 ml olive oil
- 2.5 ml salt
- 2.5 ml paprika
- 7.5 ml chilli powder
Whipped yoghurt dip:
- 125 g feta cheese
- 250 ml LANCEWOOD Greek Delight Double Cream Plain Yoghurt
- 125 ml LANCEWOOD Sour Cream
- Juice of 1 lime
To serve:
- 40 g feta
- Fresh coriander
- Lime wedges
Method
Roasted corn:
- Preheat the oven to 220°C. Combine 1 tablespoon olive oil with the salt and paprika and brush over each corn cob.
- Wrap in foil and roast for 20 minutes turning the cobs halfway. Remove the foil and grill for a few more minutes. Set aside to cool slightly.
- Slice the corn kernels of the cobs. Add to a pan together with the remaining olive oil and the chilli powder.
- Cook over medium heat for a few minutes to allow the flavour to infuse. Remove 1/3 of the corn and as much oil as possible, set aside.
Whipped yoghurt dip:
- Blitz the feta, Greek yoghurt and sour cream in a food processor until smooth.
- Add to the corn together with the lime juice and mix well.
To serve:
- Add the dip to a large dip bowl. Crumble over the feta and garnish with the reserved corn, chilli oil, coriander leaves and lime wedges.
- Serve with corn chips or pita bread.
