AVIKO Grip 'n Dip with grilled corn dip
2-4
10-15
Main required ingredient
AVIKO Grip 'n Dip
Grilled corn dip:
2-3 corns or 1 canned corn
1 bunch of coriander
1 jalapeño pepper
2 tomatoes
1 red onion
2-3 tablespoons of olive oil or melted butter
2 limes
1 bunch of coriander
salt to taste
Preheat the oven to 200 degrees and bake AVIKO Grip 'n Dip for about 12 minutes, according to the instructions on the package.
Grill the corn with olive oil or butter. Fresh corn cob works much better in this recipe. If you choose fresh corn, cut the kernels off the cob with a sharp knife after grilling. If you use canned corn, fry it in a pan for few minutes.
Cut the tomatoes and onion into small cubes, the jalapeño into thin slices. Season everything with salt and mix with lime juice and chopped coriander. Finally, add the corn. Mix everything.
Good tip:
You can also add mango or avocado to this recipe. If the jalapeño is not spicy enough for you, add a pinch of chili.
