Charred Corn and Kina Dip
Serves 4
Ingredients
- 200 g fresh kina
- 3 corn cobs, husks removed
- 200 g cream cheese
- 150 g sour cream
- 2 tbsp Glasseye Creek Bonfire BBQ Sauce
- 2 limes
- 2 spring onions
- Corn chips, to serve
Method
1. Char the corn over a hot barbecue, turning, for 8-10 minutes. Cool slightly and cut off the kernels.
2. Blend half the corn with the kina, cream cheese, sour cream, sauce, lime zest and juice until mostly smooth.
3. Fold through the remaining corn and sliced spring onion. Season carefully, remembering kina is naturally salty.
4. Chill for 30 minutes and serve with corn chips.
Sauces in this recipe
Get the good stuff for your next cook-up.
*NEW* Bonfire BBQ Sauce
$13.95 NZD
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