Corn Dip

Yet another corn-y dish from me!! Learnt this from my good friend R. She is an amazing cook and is also kind enough to share with me and teach me her recipes. Thank you R!

One of the dishes I've learnt from her is this easy and healthy Corn Dip with no cheese or butter involved. :) The creaminess of milk combined with the sweetness of corn and a tinge of hot bursts from black peppers and Jalapeno's makes this Corn Dip Cornilicious err... I mean Delicious! Read On.

Ingredients


Corn Kernels: 2 cups (Frozen corn or fresh corn can be used)

Spinach leaves, chopped: 1 cup

Milk: 2 cups
Plain Flour / Rice Flour: 1 tsp
Olive Oil: 2 tsp (Or any cooking oil)
Jalapeno or Green chilli: 1
Onions, finely chopped: 1 small (1/2 cup)
Garlic: 1 clove. (For those of you who are garlic-haters, you can omit this)

Salt and black pepper: as per taste


Method



Finely chop onions, Jalapeno (remove seeds if you want to). Roughly chop spinach leaves. Defrost the frozen corn kernels (not necessary when using fresh corn!)


In a thick bottomed pan, pour 2tsp of olive oil. Add in chopped garlic, jalapenos and onions. Sauté those till onions turn translucent Add in corn kernels and sauté for a minute. Add about 2 cups of milk to the mixture and cook. Stir intermittently.


In a small bowl, add Rice Flour and a little water to form a paste. Add this paste to the corn mixture and stir. After a minute or two, the mixture tends to thicken. Season it with salt and black pepper powder.

Turn off the heat. Add chopped spinach, stir and cover the lid.

Corn Dip is ready to be served. Add finely chopped Cilantro (if required) for garnishing.

Note: As the dip gets colder, it tends to thicken further. Reheat it with little milk/water before serving.



You can serve it as an appetizer with chips / tacos or toss a spoonful over a toasted bun and you'll have a great kids-time/ tea-time / game-time snack in a jiffy!