DIFFICULTYabout 1 1/2 cups
- Step 1
Drain 420g can corn kernels in a sieve, pressing out liquid with the back of a spoon. Wash and dry 1 bunch coriander. Pick leaves and roughly chop.
- Step 2
Combine the corn kernels, coriander leaves, 3 shallots, finely sliced, 250g sour cream, pinch cayenne pepper and 1 lime, rind finely grated and juiced. Cover and refrigerate for at least 1 hour, for the flavours to develop.
- Step 3
Serve the dips with corn chips.
Try this: This dip is also great served with chargrilled tortillas, toasted Turkish bread fingers or bagel crisps.