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Corn Dip With Toasted Triangles ( Finger Foods For Kids )


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Toasted bread triangles look attractive and taste extremely delicious with this corn-filled cheesy dip. It is a crispy, saucy treat that is easy to assemble, and easy for kids to pick up and enjoy.

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Preparation Time: 
Cooking Time: 
Makes 4 servings


Ingredients


For The Corn Dip (makes 1 1/2 Cups)
1 large corn cob (makai)
2 tsp cornflour dissolved in 1/2 cup water
1/4 cup grated processed cheese
1/2 tsp mustard (rai/ sarson) sauce ,
readily available in the market
salt and to taste
a few drops of tabasco sauce (optional)

For The Toasted Triangles
4 bread slices

Method
For the corn dip
  1. Cut the sweet corn cob into 3 big pieces and boil them in a vesselful of water till done. Drain and discard the water.
  2. Grate the corn cob and blend it in a mixer to a smooth purée using a little water. Keep aside.
  3. Heat a broad non-stick pan, add the corn purée and sauté on a medium flame for 2 minutes.
  4. Add the cornflour-milk mixture and cook till the mixture thickens.
  5. Add the cheese, mustard sauce, salt and pepper and mix well.
  6. Remove from the flame, add the tabasco sauce and mix well.

For the toasted triangles
  1. Toast each bread slice in a pop-up toaster till it turns crisp and brown from both the sides.
  2. Cut each toasted bread slice into 4 equal triangles and keep aside.

How to proceed
  1. Serve the toasted triangles immediately with corn dip.
RECIPE SOURCE : Finger Foods for KidsBuy this cookbook
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