Corn Tartlets

A quick and easy appetizer for your sizzling summer parties. Serve the corn dip in pastry shells, wonton cups or on lightly buttered toasts. They tend to disappear quickly!


  • 2 cups frozen sweet corn, thawed and drained
  • 3 tablespoons Duke’s mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon chives, finely chopped
  • salt and pepper to taste
  • Hafner mini cocktail cups


In a large bowl, mix all the corn dip ingredients together. Chill the mixture until ready to serve. Place a teaspoon of the dip in each cup and plate. If you can’t find Hafner cups, feel free to substitute with other pastry cups, typically found in the freezer section of your local grocer.