Gastronomixs

Corn tapenade

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Corn tapenade

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Ingredients

300

g

corn, cooked

80

g

pumpkin seeds

80

g

Pecorino cheese

2

dl

corn oil

8

g

salt

Preparation method

  • Measure all ingredients and, in a blender, grind into a tapenade.
  • Season further with salt and pepper as desired.

Serving suggestions

  • As part of a starter, e.g. with multiple corn components.
  • Or as a dip for nachos.

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