SMOKY CORN DIP

The Bay Chronicle - - COMMUNITY COOKBOOK - To serve:

2 cups frozen corn ker­nels 3 ta­ble­spoons sour cream cup pars­ley leaves and stalks cup shaved or finely grated parme­san cheese

Juice of lemon

2 tea­spoons chipo­tle sauce or bar­be­cue sauce

A se­lec­tion of your favourite sides (like, car­rot sticks, pita crisps, corn chips).

Bring a small pot of salted wa­ter to the boil.

Cook corn in pot of salted wa­ter for 1 minute, then drain and re­fresh un­der cold wa­ter. Drain

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