Corn Dip
by Tarla Dalal

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.

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Corn Dip recipe - How to make Corn Dip

1 large sized sweet corn cob (bhutta / makai)
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 pepper powder to taste

For serving
Toasted Triangles
Potato Wedges

Method

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.