Picnic Corn Dip
4 servings
20 minutes
Corn sauce for picnics is a bright and aromatic addition to any summer meal. This recipe, inspired by European cuisine, harmoniously combines the sweetness of corn with the spicy notes of apple cider vinegar, mustard, and jalapeño. Historically, such sauces were created to add freshness and a slight tang to meat dishes or appetizers. Its flavor is a balance of sweet and spicy, where brown sugar softens the acidity of vinegar and celery seeds add a subtle spicy depth. The sauce perfectly complements fried dishes, is suitable for marinating, and becomes an ideal companion for fresh vegetables or snacks. Serve it chilled to allow the ingredients to reveal their full range of flavors.
1
Mix vinegar, brown sugar, cornstarch, salt, pepper, mustard seeds, and celery seeds in a pot. Stir well.
- Apple cider vinegar: 0.8 glass
- Brown sugar: 0.3 glass
- Cornstarch: 1 teaspoon
- Salt: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
- Mustard seeds: 0.5 teaspoon
- Celery seeds: 0.3 teaspoon
2
Bring to a boil. Then reduce the heat. Cook for another 2 minutes, stirring constantly.
3
Remove from the heat.
4
Add corn, green pepper, onion, pimento, and jalapeño.
- Frozen sweetcorn: 600 g
- Green sweet pepper: 0.3 piece
- Onion: 60 g
- Pimento (pimiento): 50 g
- Jalapeno pepper: 1 piece
5
Let it sit until it cools down.
6
Store in the refrigerator covered until it's time to serve.
