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Wednesday, July 30, 2014

Corn Dip With Tortilla Chips | An entry to the IFBM and Freedom Tree Baking Contest


I can’t believe that there is about thirty six hours left for me to join my blogger friends for the IFBM at Bangalore. For me it’s quite a new experience as for two whole days I would take a break from being a home maker to a working delegate even for a short time. I have a list of to do at the event and wish to learn a lot from the experienced bloggers and culinary maestros. In personal front it’s an acid test for my husband to be on the other side of the table where he’s the one who has to take care of the child and the home. Knowing him I think he’d take off with my son outdoors so that the home remains intact as much as possible. He’s already got invites from his friends to spend weekends with them and he’d use them to the hilt. Anyways, let me have a good time in the process ;-)

 Sharing you the recipe of Corn Dip which I bake in Oven for few minutes and later serve it hot with tortilla chips. Though the pictures are not perfect as the power went off in between. So blame it on power cut off. This also is my 3rd  Savoury Corn Baked dish for IFBM's as "An entry to the IFBM and Freedom Tree Baking Contest". Freedom Tree has given all the participants of IFBM to take up the challenge of baking a savoury dish with Fresh Corns. You can check my previous two posts by clicking on the link Savoury Corn Tartlets and Baked Corn-Cheese Spring Rolls

Ingredients:
1 1/2 cups Fresh Corns
1 tbsp. Butter
1 Onion, diced
1/4 cup diced Capsicum
2 Medium size Tomatoes, diced
1/4 Raw mangoes,  (if you don't like the skin, just remove it off before cutting the mango) 
1/2 cup Cheddar cheese
1/2 cup Cream cheese block
3 sprigs of Mint leaves
1 tsp minced Garlic
1/4 tsp. black Pepper powder, freshly ground
1/4 cup Olives
1/4 tsp. Cayenne
Tortilla chips, for dipping 
Salt for taste

Method:
Melt butter in a heavy skillet over medium heat. Add minced garlic, onion and diced capsicum. Sprinkle some salt, pepper powder and stir occasionally until wilted. Remove from heat and keep aside.

Preheat Oven to 180 Degrees Celsius. Take a big mixing bowl, mix the corn, olives, mint leaves, raw mangoes and mix thoroughly with a fork. Mix in the grated cheddar cheese and cream cheese block. 

Pour the mixture into a baking dish and bake until golden brown, which takes about 10-15 minutes. Serve hot with tortilla chips and sit back to watch a movie :-) 


15 comments:

  1. Dip looks delicious and nice clicks...the last one is superb...

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  2. Awesome recipe..feel like having some with the chips

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  3. that ingredient shot is so beautiful. need I say that the dip is super awesome.

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  4. The photos are very nice.....lovely recipe and clicks :)

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  5. So yummy and tempting corn dip..

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  6. looks tempting.dip looks awesome

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  7. Delicious dip! The perfect healthy snack!

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  8. This looks awesome Deepa! perfect dip for tortillas!

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  9. Delicious looking dip with tortilla. yummy!

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  10. Cheese corn dip luks delicious..Glad to see you made it for the meet

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  11. Hope you had fun at the the meet..saw ur pics at the meet :) A great entry for the event ..addictive stuff :)

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