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Recipe

Shailesh Shah Real Estate Agent FunAsia
Corn Bruschetta

By: eKnazar
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks

Ingredients

2 1/2 cups corn kernels
2 cups milk
1 tablespoon all purpose flour (maida or plain flour)
1/2 cup finally chopped red bell pepper (capsicum or shimla mirch)
1 tablespoon oil
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon black pepper
1 teaspoon salt
1 teaspoon lemon juice
2 tablespoons shredded parmesan cheese or Italian mix cheese
For Garnish
1 seeded and minced green chili
Some fresh cilantro leaves
Bread of your choice (I like French or sourdough bread)

Directions

In a sauce pan cook the milk and corn kernels until corn is tender. Stir the corn occasionally making sure it doesn’t burn in the bottom of the pan.
Add the all purpose flour and lightly mash the corn using the food processor or blender, (do not make the paste).
Heat the oil in a saucepan on medium-high heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
When the cumin seeds crack add the corn mixture, black pepper, salt and red bell pepper.
Stir and reduce the heat to medium. This should take 2 to 3 minutes.
Next stir the cheese and close the heat.
Corn should be in the consistency of a spread not very dry.
Serve over toasted bread and garnish with minced green chili and cilantro.

Comments

This is a easy and delicious recipe. Serving creamed corn over toasted bread makes a great appetizer. This can also be served as a side dish.
Suggestion
Serve the creamed corn as a side dish.

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