It’s Australia Day today…and I view it as an opportunity to do what Australian’s do best… eat, drink and be merry!
It’s highly likely that one in every two Australian’s are lighting up the BBQ today, but its been raining in Brisbane for the past 24 hours and it’s not looking like its going to let up any time soon. So we are having a quiet inside day for us which means snacks, a few glasses of wine, cards or some wii golf and a long arvo nap.
I whizzed this up when I started thinking we should eat something. It’s super easy and takes only about 15 mins to make, even with the cooking involved. The flavours are probably a bit more mexican than Australian, but then it’s what we do best. Our food culture is such a blending of others with no real one dominating characteristic.
I have to give credit to my friend Tui for inspiring this little number with her Corn Soup Posting the other day. I’m going to get her to guest blog it for us as it looks divine. In the meanwhile, I have to say I think this is one of my best creations of late, so excuse me if I head back to the dip & my glass of Peter Lehman Riesling.
Happy Australia Day everyone!
yield approx 1 1/2 cups dip
- 2 corn cobs – kernels removed
- 2 cloves garlic
- 1 spring onion finely sliced
- 1/8 cup chopped flat leaf parsley
- 1/8 cup chopped coriander
- 1/4 cup basil leaves, shredded by hand
- 1 tbl sp olive oil
- zest and juice of 1 fresh lime
- 1 chilli – de-seeded and finely chopped
- 1/2 tub cream cheese
- 1/2 cup water
Remove your corn from the cob and place into a saucepan. Cut the cobs into a few smaller pieces and add into the pot with the water, olive oil and garlic. Bring to the boil and cook for approx 10 mins.
Take the saucepan off the heat and remove the cobs. Puree the mix until it is smooth.
Chill the mixture to room temperature or cooler before adding the remaining ingredients. To chill this mix quickly if you are impatient like me and want the dip super fast, place it in a metal bowl resting on some ice and stir. It will then only take a few minutes to be the right temp.
Otherwise you can just place the mix in the fridge to use later when it has fully cooled.
In a separate bowl combine the chopped spring onion, fresh herbs, lime zest, cream cheese, chilli and lime juice.
Add the corn mixture and season generously to taste.
You should get a lovely zing from the lime and the chilli to balance out the sweetness of the corn.
Serve with rice crackers or chopped vegetables. I toasted up some sourdough bread and it was the perfect combo.
Happy Cooking & Happy Eating,