prep: 5mins
cook: 5mins
makes: 1 cup


  • 200mL Bulla Light Sour Cream or 200mL Bulla Lactose Free Light Sour Cream
  • 1 corn cob, husk removed
  • 1 small red capsicum, cut into quarters
  • olive oil cooking spray
  • 1 Tbsp coriander, finely chopped
  • 2 Tbsp lime juice
  • Sea salt & freshly ground black pepper
  • 2 tsp taco seasoning mix or mexican spice seasoning
  • corn chips, to serve

Char-grilled Corn Mexican Dip


  1. Preheat barbecue chargrill on high. Spray corn and red capsicum with oil. Cook, turning, for 6 to 8 minutes or until corn has browned and is tender and the capsicum skin has blackened. Transfer to a board and cover in foil. Cool for 5-10 minutes.
  2. Using a sharp knife, cut kernels off corn cobs and remove skin from red capsicum and finely chop. Transfer to a bowl. Stir in coriander and lime juice. Season to taste with salt and pepper.
  3. Spread sour cream over the base of a small serving plate or shallow bowl. Sprinkle over taco seasoning. Top with corn salsa and extra coriander leaves.
  4. Serve with corn chips or white tortilla chips.