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Corn chips with corn salsa


  • 2 corn cobs, husks and silk removed
  • Olive oil spray
  • 1/2 small red onion, finely chopped
  • 3 spring onions, chopped
  • 2 garlic cloves, crushed
  • 2 tablespoon chopped coriander
  • 2 tablespoon lime juice
  • 1/2 x 180g tub Persian feta, drained, crumbled
  • 1/2 cup sour cream
  • 1 tablespoon hot chilli sauce, plus extra to serve (optional)
  • 175g packet cheese-flavoured corn chips


  • Step 1 - Preheat a barbecue grill or chargrill on medium-high. Spray corn with oil. Cook on grill for 10-15 mins or until browned all over and cooked through. Cool slightly. Stand each cob upright and cut down close to the core to remove the kernels. Place in a large bowl. Add the red onion, spring onion, garlic, coriander and lime juice. Season. Add the feta and gently toss to combine.
  • Step 2 - Combine sour cream and chilli sauce in a small bowl.
  • Step 3 - Arrange the corn chips in a single layer on a platter. Spoon a heaped tsp of corn mixture onto each corn chip and press on lightly. Top with 1/2 teaspoon of sour cream mixture and a drop of extra chilli sauce.

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