Creamy Corn and Herbs

Guess what's common in both the plates?

Didn't figure it out. Dumbo! It is the Chakka!!

Now on I will always keep some chakka aside for this savory treat.

I hung curd early in the morning to make the Chakka (thick hung curd). Chakka is mixed with sugar to make Shrikhand but I thought of making something savory using some chakka. So I kept aside 1/2 cup of it for later use. Rest of the chakka was used to make Kesari Shrikhand that I served for lunch.

I know you are drooling so here is the recipe for you.

Ingredients

1/2 cup thick hung curds
1/2 cup chopped fine herbs (cilantro + basil)
salt to taste
1 green chili chopped fine
1 cup sweet corn kernels boiled
1 teaspoon lime juice

In a medium bowl mix together hung curds, herbs, green chili and salt. Keep aside for min 2 hrs for the herbs to flavor the curd.

After 2 hrs or just before putting together the starters or sandwiches. Add the lime juice and corn kernels and mix well.

Spoon the Creamy Corn and Herbs onto the Snacky chili flakes like I did OR toast a bun on a grill with little butter on the inner side. Fill it up with the very yummy and fresh Creamy Corn and Herbs.

This is a much lighter dip than mayo or cream cheese so qualifies for my Slim N Trim tag.

I love the creamyness of the curd, the light and fresh flavors of the herbs, the bite of the chili and the sweetness of corn all in one. It is a dip/ spread/filling for versatile use. The colors are soothing and children will love it.

Sending this off to Srivalli @ Cooking for all seasons. This time the monthly mingle is about lunches for kids and was started by Meeta of What's for Lunch Honey