Corn Dip with Toasted Triangles

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.

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

Directions

1. 1

   For the corn dip

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

   For the toasted triangles

   1. ¤ Toast each bread slice in a pop-up toaster till it turns crisp and brown from both the sides.
   2. ¤ Cut each toasted bread slice into 4 equal triangles and keep aside.
3. 3

   How to proceed

   1. ¤ Serve the toasted triangles immediately with corn dip