Corn Dip
by Tarla Dalal
04 Feb 2015
This recipe has been viewed 29691 times
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.
Corn Dip recipe - How to make Corn Dip
Preparation Time: Cooking Time: Total Time:
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
- 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.
Nutrient values per serving
| Energy | 230 cal |
| Protein | 9.6 g |
| Carbohydrates | 29.7 g |
| Fiber | 2.7 g |
| Fat | 8 g |
| Cholesterol | 24 mg |
| Vitamin A | 158.1 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 3.3 mg |
| Folic Acid | 39.5 mcg |
| Calcium | 257.1 mg |
| Iron | 1.2 mg |
| Magnesium | 38.1 mg |
| Phosphorus | 218.1 mg |
| Sodium | 183.9 mg |
| Potassium | 217.9 mg |
| Zinc | 0.5 mg |
Outbrain