This week we harvested at least 10 cobs of corn from our vegie garden and for the first time ever they are delicious, must have been all the rain we have had this year.
So when I was making something last night to take to a bbq it had to have corn in it! I made an old favourite - layered mexican dip, but added a layer of corn which worked really well. I made a big dip to take and a mini one which I am snacking on now.
The first layer of the dip is refried beans which I didn't have any of, so I googled it and made my own from a tin of kidney beans.
makes 1 large serving dish, I use a flat bottomed dish such as a pie or small lasagna dish
I didn't have tomatoes so left them out which didn't matter at all. The corn was my own addition to the recipe, which was great.
1 tin of refried beans, or see the recipe below to make your own
2 tomatoes, diced
1-2 avocados, mashed with lemon juice
3/4 carton sour cream
1-2 corn cobs, kernels cut off
1 jar salsa or taco sauce
handful grated cheese
Starting with the beans, layer the ingredients in the serving dish finishing with the grated cheese.
Serve with corn chips.
1 tin kidney, pinto or mexe beans, drained and mashed
2 rashes bacon (don't cut the fat off - you want this to cook the beans in)
1 small onion, finely diced
1 clove garlic, finely chopped
1 tsp ground cumin
1 tsp ground coriander
Fry the bacon in a frypan until crispy. Remove the bacon from the pan but leave the fat. Finely chop the bacon.
Lower the heat and fry the onion and garlic until softened. Add the spices and fry until fragrant. Add the beans and bacon and 1/2 C water. Cook the beans, continuing to mash and stir as they absorb the water. They are done once a paste has formed., can be mashed until smooth or left lumpy.