Salsa-Filled Corn Cups

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Salsa-Filled Corn Cups Ingredients

3 1/2 ounce Butter	-- SALSA --
1/3 cup Cream cheese	1 medium Pawpaw cubed
1/2 cup Cornmeal	1 medium Avocado ripe, cubed
1 cup Cake flour	2 each Lime juice of
1 dash Salt	1 large Red chile seeded, thinly sliced
1 dash Pepper

Instructions for Salsa-Filled Corn Cups

Prep Time: 30 minutes
Cook Time: 15 minutes
Oven Temp: 350F / 180C / Gas Mark 4

1. Cream the butter and the cream cheese. In a separate bowl, sift the cornmeal and cake flour, with a dash of salt & pepper. Gradually stir the flour mixture into the butter mixture until the dough comes together.

2. Turn out on a lightly floured surface and knead briefly. Press small amounts of the mixture into greased mini cupcake tins, pressing down in the centre and working the mixture up the sides to form a cup. You can also roll out the dough on a lightly floured surface, cut out pastry rounds and place into the greased cupcake tins. Bake in a preheated oven until light brown and cooked through. Remove from the oven and allow to cool.

3. Salsa - Toss the pawpaw and the avocado with lime juice and chile. Fill the cooled corn cups with the salsa just before serving.

Main Ingredient: SalsaCuisine: Fusion

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