One of my favorite things about summer is sweet corn. Although it has no nutritional value the taste of it has me always wanting more. And with the excessive amount of corn I bought last week I needed something other than corn on the cob to add to my dinner plate. Therefore, I have turned to this recipe to revamp our love of corn. This recipe is so versatile, it can be used as a side salad for your taco night, as a filling for your tacos, or used as a dip for tortilla chips. It will be a family favorite I promise you that!

6 servings / 15 mins prep time / 1 hour total time

Ingredients

4 cobs of corn, kernels cut off the cob

2 tbsp mayo

2 tbsp sour cream

1 lime, juiced

1 tsp of lime zest

¼ tsp coriander powder

¼ tsp chipotle cayenne

¼ red onion, diced

¼ red pepper, diced

Directions

Add kernels into a skillet on medium heat and cook stirring every so often until cooked through, about 5 minutes.

Add the corn to a bowl with the red pepper and red onion. Then add the remaining ingredients (mayo, sour cream, lime juice, lime zest, coriander, chipotle cayenne).

Stir until well combined and then place in the fridge for at least 30 minutes so the flavours can mingle.

To eat, you can eat as a side salad or serve with tortilla chips and use as a dip. Enjoy!