Corn dip to fill Cone or Tomatoes

Y2 had online classes in June for Dual Day, so we chose recipes that allowed us to show students June festivities as well as a vast range of information while they could prepare everything without the help of an adult. Our students enjoyed filling up cones or even tomatoes with their homemade dip made of corn and a creamy cheese mixed with other ingredients such as herbs and familiar products or others presented to them in class.

Ingredients:

For dip: 1 cup of creamy cheese of choice (ricota, cream cheese, soft white cheese, etc.); 

1 can of corn (200g); 2 to 3 large spoons of dairy cream; I bunch of parsley or other herbs of choice (chives, oregano, basil, rosemary or others).

To fill: Crunchy cones and 2 to 3 tomatoes.

1-In a bowl, place your canned corn, the cream cheese, and the cream. Chop your parsley or other herbs and add a pinch of salt. Mix well and keep aside. 

2- To fill tomato, cut in halves or cut off top and remove seeds with spoon, forming a basket.

3-Fill cone and tomatoes with dip and use herbs to decorate. Keep in fridge until serving.

Tomato filled with Corn Dip: