• Slice off the tops of the 6 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 1 tsp Hungarian sweet paprika, 1 tsp ground cumin, ½ tsp celery salt, ½ tsp garlic salt, ½ tsp chilli powder, ½ tsp cayenne pepper and ½ tsp oregano into a small dish. Mix with a spoon until well combined.

For the cob filling

• Place your 1 can 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 1 can black beans and cook for 5 - 10 minutes on medium heat until the moisture has evaporated and the beans become mushy. Add in your 1 can crushed tomatoes and Mexican spice mix, then stir until heated through (around 2-4 minutes). Optional: If you’re sauce is running a little dry, add ¼ cup of water and mix through.
• Switch off the heat and evenly distribute into your 6 mini cob loafs then top each with a sprinkle of the 1 ½ cups 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 100 g sour cream, 100 g mild salsa, charred corn and 1 avocado into the cobs.
• To serve, place a mini cob on each plate surrounded by the bread’s insides, and stick a few 100 g corn chips on the top to dip in as well.