Ingredients
- 400g tinned or cooked sweetcorn
- 100g cream cheese
- 75g sour cream
- ½ fresh lime, juiced
- Small handful fresh coriander, chopped
- Pinch of chilli flakes (more if you fancy a kick)
- Salt, to taste
This is part of a paid advertorial with Waitrose.
Ingredients
- 400g tinned or cooked sweetcorn
- 100g cream cheese
- 75g sour cream
- ½ fresh lime, juiced
- Small handful fresh coriander, chopped
- Pinch of chilli flakes (more if you fancy a kick)
- Salt, to taste
Method
Start with the sweetcorn – drain it well if using tinned, then tip into a bowl and mash roughly with the back of a fork or a potato masher. You want a chunky texture with some whole kernels still intact.
Add your creaminess – dollop in the cream cheese and sour cream, then stir it all together until smooth and well combined. It should look thick, glossy, and irresistible.
Flavour time! Squeeze in the lime juice, stir through the chopped coriander, and season with a pinch of chilli flakes and salt to taste. Give it a good mix, then taste and tweak if needed.
Serve it up – I love this with crunchy tortilla chips, crackers, or sliced veggies like cucumber and pepper. It’s equally delicious as a spread on toast or dolloped onto tacos.
Tips & Twists
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Swap coriander for fresh chives or parsley if you’re not a fan.
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Add a cheeky pinch of smoked paprika for extra depth.
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For a dairy-free version, try using a plant-based cream cheese and yoghurt combo instead.