Dia De Los Muertos Baby Corn Fingers
VegetarianPreparation Time: 10 min
Cooking Time: 12 min
Serves 4
INGREDIENTS
- 3 jars Reese® pickled whole baby corn
- 6 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika powder
- 2 tsp ground cumin
- 1 tsp salt
- 1 cup mayonnaise
- 1 lime, juiced
- 1 tbsp cilantro, finely chopped
- 1/3 cup cotija cheese, crumbled
DESCRIPTION
For Dia de Los Muertos, these Corn Fingers will be a hit! Reese Whole Pickled Baby Corn gets a spicy kick, cooled down with a yogurt and cheese topping, and finished with a squeeze of lime. Everyone will be able to grab their very own mini cob, with our canned Baby Corn that can even be enjoyed right out of the can!
DIRECTIONS
- Preheat oven to 400ºF and prepare a large baking sheet with parchment paper.
- In a large bowl mix together the olive oil, garlic powder, paprika, cumin and salt.
- Drain and pat dry the Reese® Pickled Whole Baby Corn then gently toss in the seasoned olive oil mixture to coat evenly.
- Place the seasoned baby corn on the parchment lined baking sheet and roast for 10-12 minutes.
- While the baby corn is roasting, mix together the mayonnaise, lime juice, and cilantro. Spoon the dipping sauce into a smaller bowl and place on a serving platter.
- Next, add the roasted baby corn fingers to the serving platter and garnish with grated cotija cheese and chopped cilantro. Serve with lime wedges.