Prep Time
20 Minutes
Cook Time
15 Minutes
Makes
8
Ingredients
-
1 packet Mission Taco seasoning
-
2 tbsp extra virgin olive oil
-
1 brown onion, finely chopped
-
2 cans corn kernels
-
⅓ cup sour cream
-
⅓ cup aioli
-
1 green capsicum, finely chopped
-
75g melted butter
-
Juice of 1 lime
-
¾ cup grated Manchego cheese
-
1 grilled corn cob
-
¼ cup coriander, chopped
-
¼ tsp chilli flakes
-
Salt and Pepper to taste
Featured Product
Instructions
-
Step 1
Remove and dispose of husk from corn. Place on hot grill or BBQ and cook until starting to blacken all over, approximately 10 minutes. Set aside to cool.
-
Step 2
Heat olive oil in a cast iron skillet over medium heat. Add chopped onion, cook until translucent.
-
Step 3
Into the skillet add canned corn and 2 tsp of Mission Taco Seasoning. Cook until well combined and corn is soft, approximately 5 minutes. Once cooked spoon into a large mixing bowl.
-
Step 4
In the same skillet, melt butter until golden. Mix in 2 tsp of Mission Taco Seasoning and pinch of chilli flakes. Cook until well combined and remove from heat.
-
Step 5
Add sour cream, aioli, capsicum, and coriander into mixing bowl with corn and onion mix. Combine well.
-
Step 6
Cut grilled corn kernels off cob once cooled.
-
Step 7
Spoon the dip mix into a serving bowl and top with grilled corn kernels and spicy butter mix. Crumb cheese over dip and salt and pepper to taste.