Cheesy Mexican Street Food - Corn Dip
We’ve just discovered this amazing recipe and can’t get enough of it. Luscious, creamy cheesy goodness. It’s mouth-watering and perfect for sharing with family and friends. Let me know what you think of it!
Ingredients:
- 1 large loaf of bread (we used a spelt sourdough)
- 3 corn cobs, kernels removed (blackened on a gas flame, check out our instagram post today)
- 1 cup NOGO Classic Mayonnaise
- 250ml sour cream
- ¼ cup finely chopped pickled jalapenos
- 1 teaspoon grated lime zest
- 1½ teaspoons garlic powder
- 3 teaspoons green pepper sauce (optional)
- 1 cup green spring onion, finely chopped, plus extra for garnish
- 250g grated Mexican cheese blend
- NOGO Jalapeno Salsa
- Fresh coriander, and corn chips for serving
How to Prepare:
- Preheat your oven to 200°C (180°C fan-forced). Hollow out the bread loaf, bake it along with the removed bread pieces until golden and crisp.
- Boil the corn kernels for 3 minutes, drain, and set aside.
- Mix together mayonnaise, sour cream, jalapenos, lime zest, garlic powder, and green pepper sauce in a saucepan over medium heat. Stir in the green onions, corn kernels, and most of the cheese.
- Fill the hollowed loaf with the hot dip, sprinkle with the remaining cheese, and grill until the cheese is melted and golden.
- Serve with the crisp bread pieces, corn chips, chipotle salsa, and a sprinkle of fresh coriander.
Enjoy!
Cheers,
Meg.