Easy Vegetarian Nacho Corn Dip


  • 2 x 410 g can Rhodes Whole Kernel Corn in brine, drained
  • 100 g feta cheese
  • 125 ml (½ C) mayonnaise
  • 45 ml (3 T) coriander leaves, chopped
  • 15 ml (1 T) lemon juice
  • salt and cayenne pepper
  • 1 small red chilli, sliced
  • to serve: nacho style corn chips


  1. Place the Rhodes Whole Kernel Corn in a medium sized bowl.
  2. Crumble the feta cheese over the corn.
  3. Add the mayonnaise and the chopped coriander and stir to mix.
  4. Season the dip to taste with the lemon juice, salt and cayenne pepper.
  5. Sprinkle the sliced chillies on the corn.
  6. Refrigerate until serving.


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