A few months ago, I wrote about the dices that made up a portion of the krakens’ popular corn.
That’s what you get when you combine the corn, tomatoes, and spices that come from the Cornucopia Collection, a brand of baked corn and beans that came out in the 1990s.
That was the era when corn was still mostly a commodity, so the corn was a staple in the household, and that’s what this recipe is all about.
(It’s a bit different from other krakers’ recipes, though: They usually don’t have any tomatoes or other vegetables in the mix.)
In this recipe, I’ve decided to make a corn-to-corn dip that’s more about the taste than the actual ingredients.
And, well, I’m also going to have to use diced tomatoes instead of fresh tomatoes.
These are a lot of fun to make, and they make a great dip for grilled or pan-fried chicken or beef, and it’s a great way to use up the leftover leftover ingredients.
The main ingredients for this recipe are: 1/2 cup of fresh tomato juice 1/4 cup of corn kernels, diced 1/8 cup of chopped fresh ginger, minced 1/3 cup of crushed red bell pepper 1/16 cup of minced onion 1/32 cup of finely chopped fresh parsley, chopped 1/64 cup of coarsely chopped fresh cilantro, chopped Directions: Place the ingredients into a blender and blend until smooth.
Add salt to taste.
I’m using 1/5 cup of honey in this recipe because it has a little bit more kick than regular honey.
Nutrition Information Yield: 8 servings, Serving Size: 1 cup, Amount Per Serving: