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1 Tbsp but­ter

2 cloves gar­lic, crushed

2 x 400g cans corn ker­nels, drained

1-2 Tbsp finely chopped jalapeños (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, plus ex­tra to gar­nish

Lime wedges, to serve


4 Le­banese flat­breads or pita breads Olive oil spray

½ tsp ground co­rian­der

½ tsp smoked pa­prika

1 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.

2 Add lime juice, stir well to scrape the crunchy bits from the bot­tom of the pan, then take it off the heat.

3 Once the corn mix has cooled slightly, stir through feta, mayonnaise and co­rian­der.

4 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.

5 Serve the dip with warm flat­bread chips, wedges of lime and a sprin­kling of co­rian­der (or any mi­cro green) as a gar­nish.

TIPS I like to use a fry­ing pan that isn’t non­stick 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.

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