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This sweet and sour sweet-corn dip, when served with toasted triangles or some wafers, is a delectable treat that can be enjoyed at any time of the day.
- Dissolve the cornflour in the milk and keep aside.
- Cut the sweet corn into 3 big pieces and boil them in a vessel full of water till done.
- Drain and discard the water.
- Grate the corn cob and blend the grated corn to a smooth purée in a mixer using a little water.
- Heat a non-stick pan, add the purée and sauté for a couple of minutes.
- Add the cornflour-milk mixture to the purée and cook till the mixture thickens.
- Add the cheese, mustard sauce, salt and pepper. Mix well and switch off the flame.
- Add the Tabasco sauce and serve immediately with toasted triangles and potato wedges.
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