Corn Dip Recipe
Viewed: 31203 times
Tarla Dalal
• Updated : Dec 06, 2024
Table of Content
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.
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
5 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
10 Mins
Makes
2 null
Ingredients
Main Recipe
- 1 sweet corn cob
- 2 tsp cornflour
- 1/2 cup milk
- 1/4 cup grated processed cheese
- 1/4 tsp mustard (rai/ sarson) sauce
- a few drops of tabasco sauce
- salt to taste
- freshly ground freshly ground black pepper (kalimirch) to taste
For serving
Method
Main Procedure
- 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.
Corn Dip recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 173 Calories |
| Protein | 7.2 g |
| Carbohydrates | 22.2 g |
| Fiber | 2.0 g |
| Fat | 6.0 g |
| Cholesterol | 18 mg |
| Sodium | 138 mg |
Click here to view Calories for Corn Dip
The Nutrient info is complete
