- 2 large corn cobs
- 1 finely chopped red onion
- 2 tbsp unsalted butter
- 3 tablespoons sour cream
- 2 tbsp fresh lime juice
- Half tsp smoked paprika
- half tsp cumin
- 2 tbsp Roasted Chipotle hot sauce
- Bunch of fresh coriander, chopped
- 3 tbsp cottage cheese
- Soft corn tortillas
Bring a large pot of water to the boil
Boil the corn. The cooking time per corn. Boil large corn cob for about 15-20 minutes. Small corn cob about 10-12 minutes.
Drain the cobs and use a sharp knife to cut the kernels.
Place the kernels and onion in a large bowl and stir while still warm. Add the butter, sour cream, lime juice, smoked paprika, cumin, coriander, cottage cheese, Roasted Chipotle hot sauce and a pinch of salt and pepper and stir well.
Serve with regular tortilla chips for an extra crunch.
Preheat the oven to 180°C, spray some oil on tortillas and sprinkle with a bit of salt. Bake in the oven for 15 minutes until they are crispy. Get them out of the oven and break them into peaces.