Green chilli & swetcorn dip

Heat the oil in a large frying pan over a medium heat. Add the onion and cook for a few minutes until softened and light golden. Stir in the corn, chillies and jalapeños. Cook for a further 4-5 minutes until softened and fragrant. Reduce the heat slightly, then add the soft cheese and soured cream. Stir until melted and combined into a smooth, creamy mixture. (Make sure it stays creamy and doesn’t reduce too much.)

Heat the grill to high. Fold most of the Cheddar and feta into the mixture, stirring until melted and evenly incorporated. Transfer the mixture to an 800ml ovenproof dish. Scatter over the remaining Cheddar and feta, then grill for 8-10 minutes until golden, bubbling and crisp on top. Sprinkle generously with the Mexican-style seasoning and pepper flakes, then scatter extra sliced green chillies and some coriander leaves on top. Serve hot with tortilla chips for scooping.