Corn Dip with Toasted Triangles ( Finger Foods For Kids )

by Tarla Dalal

Other Related Recipes

3-Layered Cold Dip
Achaari Dip
Avocado Dip (Jain Recipe)
Baked Beans Dip
Barbeque Dip ( Microwave Recipe)
Broccoli and Mushroom Dip
Cheese Fondue ( Chips and Dips Recipe)
Chilli Bean Dip
Chilli Dip
Chunky Vegetable Dip ( Kebabs and Tikkis Recipes)
Corn Chips with Salsa and Avacado Dip
Corn Dip with Toasted Triangles ( Finger Foods For Kids )
Corn Dip
Cream Cheese ( Chips and Dips Recipe)
Creamy Cucumber Dip ( Finger Foods for Kids )
Fried Bean Curd with Hot and Sweet Dip
Hot and Sweet Dip
Hummus Dip ( Finger Foods for Kids )
Indian Corn Dip
Khyaar Bi Leban (Cucumber and Yogurt Dip)
Mint Dip
Nacho Chips with Cheesy Carrot Dip
Olive Cream Cheese Dip
Parsley Yoghurt Dip
Quick Cheese Dip
Roasted Bell Pepper Dip
Salsa Dip ( Party Cooking )
Spinach and Tofu Dip
Suva Paneer Dip ( Calcium Rich Recipe )
Sweet and Sour Dip
Tahini Dip
Toast with Spinach Dip ( Healthy Starter Recipe )
Toasts with Pineapple Dip ( Healthy Starter Recipe )
Tomato Bread Sticks with Veg Cream Cheese Dip ( Tiffin Treats For Kids )
Yoghurt Dip

Added to 46 cookbooks
This recipe has been viewed 11058 times

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.

Add your private note

Preparation Time: 5 mins
Cooking Time: 15 mins
Makes 4 servings
Show me for servings

Ingredients

For The Corn Dip (makes 1 1/2 Cups)
1 large sweet corn kernel cob (makai)
2 tsp cornflour dissolved in 1/2 cup
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

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

For the toasted triangles

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

How to proceed