Char-grilled Corn Mexican Dip
Ingredients
- 200mL Bulla Light Sour Cream or 200mL Bulla Lactose Free Light Sour Cream
- 1 corn cob, husk removed
- 1 small red capsicum, cut into quarters
- olive oil cooking spray
- 1 Tbsp coriander, finely chopped
- 2 Tbsp lime juice
- sea salt & freshly ground black pepper
- 2 tsp taco seasoning mix or mexican spice seasoning
to serve
- corn chips
Cooking Directions
- Preheat barbecue chargrill on high. Spray corn and red capsicum with oil. Cook, turning, for 6 to 8 minutes or until corn has browned and is tender and the capsicum skin has blackened. Transfer to a board and cover in foil. Cool for 5-10 minutes.
- Using a sharp knife, cut kernels off corn cobs and remove skin from red capsicum and finely chop. Transfer to a bowl. Stir in coriander and lime juice. Season to taste with salt and pepper.
- Spread sour cream over the base of a small serving plate or shallow bowl. Sprinkle over taco seasoning. Top with corn salsa and extra coriander leaves.
- Serve with corn chips or white tortilla chips.
Ingredients
- 200mL Bulla Light Sour Cream or 200mL Bulla Lactose Free Light Sour Cream
- 1 corn cob, husk removed
- 1 small red capsicum, cut into quarters
- olive oil cooking spray
- 1 Tbsp coriander, finely chopped
- 2 Tbsp lime juice
- sea salt & freshly ground black pepper
- 2 tsp taco seasoning mix or mexican spice seasoning
to serve
- corn chips