This is my Mexican-inspired take, using charred corn and jalapeños. Tip the gram flour, self-raising flour, salt, soured cream and spring onions (reserving some for garnish) into a large bowl.

It then blends in ingredients reminiscent of elote or Mexican street corn, some form of which seems ... chiles if you prefer a milder dip or with pickled jalapeños if you prefer a tangier one.