CORN & FETA DIP

SERVES 8-10

INGREDIENTS DIP

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

CHIPS

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.