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Lime Macadamia Dip with Sweet Potato Chips and Grilled Corn
Lime Macadamia Dip
Recipe type: Side, Appetiser, Condiment
Prep time: 
Cook time: 
Total time: 
This makes a large batch and will keep for a few days in an air tight container in the fridge. Use as a sandwich spread, to dip sweet potato chips in, to spread over grilled corn, or add ¼ cup coconut water and make a salad dressing.
  • 2 cups macadamias, soaked (ideally overnight or minimum 3-4 hours)
  • 2 tbs garlic infused olive oil
  • ½ cup water
  • Flesh of 1 an avocado
  • 1 cup coriander leaves
  • juice of 4 limes
  • grated zest 1 lime
  • ½ tsp chilli powder
  • 1 tsp Himalayan sea salt
  • ¼ tsp pepper
  • If making as a salad dressing add ¼ cup coconut water
  • 5 fresh corn ears with husks
  • 1 tbs garlic infused olive oil
  • 2 large sweet potatoes,
  • chopped into wedges
  • 2 tbs herb or garlic infused olive oil
  • salt flakes to taste
  1. Drain the macadamias and place in food processor with all other dip ingredients. Blend until smooth then place in an air tight container in the fridge until ready to serve.
  2. Heat the grill/pan or BBQ to medium.
  3. Pull the outer husks down to the base of the corn. Strip away the silk (the fine whispy bits) from each ear of corn by hand.
  4. Coat corn in olive oil. Pull the husks back into place, and soak the corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  5. Drain corn and dry excess water with tea towl.
  6. Brush outer husks with olive oil (to help brown rather than burn, you don't actually eat this part but it does help the flavours develop).
  7. Place the corn on the grill, pan or BBQ, grill for 5 minutes, turning every one minute, to brown husks. Then strip down husks and cook for 10-15 minutes, turning every 5 minutes or until browned and easily removed with a knife.
  8. Meanwhile, in a separate pan, cook olive oil and sweet potato on a medium heat until browned, turning every couple of minutes. When browned sprinkle with salt to serve.
  9. Serve corn and sweet potato chips with refrigerated macadamia and lime dip.
Nutrition Information
Serving size: 8
Recipe by Eat Pray Workout at