Ingredients
For Sarah’s Mexican style spice mix
1 tsp Hungarian sweet paprika
1 tsp ground cumin
½ tsp celery salt
½ tsp garlic salt
½ tsp chilli powder, we use Korean chilli flakes
½ tsp cayenne pepper
½ tsp oregano
For the filling
6 dinner rolls, approx 12 cm / 5 inches wide, round
1 can corn, 400g drained
1 can black beans, 400g rinsed
1 can crushed tomatoes, 400g
1 ½ cups tasty cheese grated, sub cheddar or Mexican cheese blend
100g sour cream
100g mild salsa
1 avocado chopped, sub guacamole or avocado dip
100g corn chips
Method
- Slice off the tops of the dinner rolls and pull out the insides, tearing them into large dipping pieces. Slice up the top lids into scoopable pieces as well.
For Sarah’s Mexican style spice mix
- Pop your Hungarian sweet paprika, ground cumin, celery salt, garlic salt, chilli powder, cayenne pepper and oregano into a small dish. Mix with a spoon until well combined.
For the cob filling
- Place your corn into a medium saucepan, and place over medium heat. Cook for around 5 – 10 minutes, until all the moisture evaporates and the kernels begin to slightly char around the edges. Remove from the pan and set aside.
- Pre-heat the oven to 200°C / 400°F (fan forced).
- In the same saucepan, add the rinsed black beans and cook for 5 – 10 minutes on medium heat until the moisture has evaporated and the beans become mushy. Add in your crushed tomatoes and Mexican spice mix, then stir until heated through (around 2-4 minutes). Optional: If your sauce is running a little dry, add ¼ cup of water and mix through.
- Switch off the heat and evenly distribute into your mini cob loafs then top each with a sprinkle of the tasty cheese.
- Place them onto a tray and pop into the oven. Bake until the cheese has melted, around 3 minutes. Optional: You can lay the bread inside pieces out on a lined tray and place in the oven underneath the mini cob loaves to dry and crispen up for an alternative dipping experience.
- Now it’s time to layer up! Spoon in the sour cream, mild salsa, charred corn and avocado into the cobs.
- To serve, place a mini cob on each plate surrounded by the bread’s insides, and stick a few corn chips on the top to dip in as well.
