1 tbsp olive oil

• 2 cloves garlic minced

• 4 cups corn kernels cut from ~5-6 ears of corn or frozen corn defrosted

• 4 spring onions, white part only, thinly sliced

• 1tsp salt

• ½ tsp ground black pepper

• 1/3 cup Best Foods mayonnaise or other non-sweet egg mayonnaise

• 1/3 cup plain Greek yogurt (avoid sweet ones)

• 1 tsp pickled jalapeño or one fresh deseeded jalapeño; finely chopped

• 1 tsp lime zest

• 1 ½  tbsp lime juice

• ½ tsp tajin or chilli powder plus a bit more to garnish top

• ½ cup crumbled fetta

• ½ cup fresh chopped coriander leaves ( wash and pat dry before chopping)

• Favourite hot sauce like Tapatio or Tabasco to taste (optional)

• Tortilla Chips or fresh-cut veggies

INSTRUCTIONS:

1. Heat the oil in a large skillet over medium-high heat. Add the garlic and stir till light golden, ~30 seconds.

2. Add the corn, spring onions, salt and pepper and cook, stirring occasionally, until the corn brightens in colour, ~3-4 minutes.

3. Once cooked, add the corn mixture to a large bowl and set aside to cool for a few minutes. (This is so you do not add the yogurt and cheese to the hot corn. Allow ~3 minutes)

4. Stir in the mayonnaise, yogurt, jalapeño, lime zest, lime juice, tajin/chilli seasoning, feta, coriander and a few shakes of your preferred hot sauce.

5. Taste the dip and add more salt, pepper, hot sauce or lime juice as required.

6. Spoon the dip into a serving bowl and garnish with a sprinkle of tajin or chilli pepper and some fresh coriander leaves or sliced spring onions. Serve right away, but it tastes better after chilling in the fridge for at least 30 minutes. Leftovers can be kept in an airtight container for up to 2 days.