Mexican Dip with Corn

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.

Mexican Dip
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.

Refried Beans
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.

Mexican Vegetarian Lasagna

I made Pea and Three Pod's Mexican Lasagna for dinner last night. My husband devoured his first serving and declared I can "add it to the list" which surprised me greatly given it was vegetarian and full of kidney beans! This delicious dish is flavoured with fresh coriander and ground coriander and cumin, and topped with sour cream, avocado and jalapenos is really tasty! The kids ate it but were annoyed the wraps were already in the "pie" and they didnt get to make their own burritos.

It was quick and easy to whip up and made from pastry staples. I will be making this again. If you want a meaty version, I have also made this Enchilada Pie.

Camera cord is still missing despite extensive nesting induced tidying ... Might need to buy a new one with the baby due soon!

Mexican Lasagne
serves 4
Salsa
olive oil
2 cl garlic, chopped
1 onion, diced
1 red capsicum, diced
1 chilli, chopped with seeds (optional - I left it out)
½ tsp sea salt flakes
bunch fresh coriander
400g tin chopped tomatoes
1 tbsp tomato ketchup
1 tsp cumin
1 tsp coriander

Filling
400g can kidney beans, drained and rinsed
400g tin refried beans
sweetcorn kernels from 2 cobbs or 1 tin
tasty grated cheese
4-6 soft tortillas

To serve
Avocado, sourcream, spring onion, fresh coriander, lime, jalapenos

Spray a round ovenproof dish, about the same size as your tortillas, with olive oil spray and preheat the oven to 200 C.

To make the salsa, heat the oil in a frypan and add the onion, capsicum and chilli cook till softened, then add the salt, cumin, coriander and garlic and cook for another couple of minutes before adding in the tin of tomatoes, ketchup and half a cup of water, simmer for 15 minutes, then turn off the heat and stir thru most of the chopped coriander.

To make the filling just combine the beans and corn. Now you can assemble it like a traditional lasagne starting with some salsa then a tortilla, bean mix, salsa, handful of cheese, tortilla... finish with salsa and a nice big handful of cheese. I managed four layers, the original recipe had 6 but I found I didn't have enough filling.

Bake for 30 minutes till is golden and bubbling. Let it sit for ten minutes before you slice into wedges and serve with some diced avocado, jalapenos, spring onions, coriander, squeeze of lime juice and don't forget the sour cream.