Ingredients
3 whole corn cobs
250g cherry tomatoes, halved
1 bunch coriander, roughly chopped
1-2 jalapeños, finely chopped
½ jar Beerenberg Green Tomato & Jalapeño Relish
200g sour cream
50g mayonnaise
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
2 tsp Mexican seasoning
Juice of 1 lime
Directions
Remove the husks and silk from the corn. Using a sharp knife, cut the kernels from the cobs. Blanch the corn in boiling water for 2 minutes, or until just tender. Drain and allow to cool slightly.
In a large bowl, combine the corn, cherry tomatoes, coriander, jalapeños and Beerenberg Green Tomato & Jalapeño Relish. Toss gently to combine.
In a separate bowl, whisk together the sour cream, mayonnaise, onion powder, garlic powder, cumin, Mexican seasoning and lime juice until smooth and well combined.
Pour the dressing over the corn mixture and stir until evenly coated.
Transfer to a serving bowl and garnish with extra jalapeño and coriander if desired.
Serve with corn chips and enjoy.
