Corn and lime dip

Invite some friends over to watch the football and pass around a platter with corn chips and this zesty corn dip.

• 420g can corn kernels
• 1 bunch coriander
• 3 shallots, finely sliced
• 250g sour cream
• pinch cayenne pepper
• 1 lime, rind finely grated and juiced
• Corn chips, to serve

1. 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.

2. 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.

3. 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.