Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Corn
Tomatoes
To grill (charcoal/gas/electric grill)
Corn puree
Utensils
For a grill or aluminium tray
How it's done
Corn
Brush the corn cobs with oil, season.
Tomatoes
Place the tomatoes in the dish along with all the other ingredients up to and including the pepper, mix.
To grill (charcoal/gas/electric grill)
With the lid down, grill the corn cobs and tomatoes over/on a medium heat (approx. 200 °C) for approx. 15 mins. Brush the tenderstem broccoli with oil, grill alongside, turning occasionally, for approx. 8 mins. Remove the vegetables from the grill. Grill the tortillas for approx. 2 mins. on each side.
Corn puree
Remove the corn kernels from the cobs, set aside 3 tbsp of them. Place the remaining corn kernels and the cream cheese in a measuring cup, puree.
To serve
Spread the corn dip on a platter, arrange the vegetables on top, serve with tortillas.
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