Tuesday, October 19, 2010

Corn Bruschetta

This recipe will serve three people.

  • Corn kernels - 2 1/2 cup
  • Milk - 2 cups
  • Maida / All purpose Flour - 1 tbsp
  • Red bell pepper -1/2 cup finally chopped
  • Oil - 1 tbsp
  • Cumin seeds - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Salt - as required
  • Lemon juice - 1 tsp
  • Shredded parmesan cheese - 2 tbsp

For Garnish
  • Green chili - finely chopped
  • Cilantro leaves
  • Bread of your choice
1. Take a pan cook the milk and corn kernels until corn is tender and the milk reduces 1/2 the quantity. ( Stir the corn occasionally making sure it doesn’t burn in the bottom of the pan.)

 2. Add the all purpose flour and lightly mash the corn using the blender. See to that do not make paste out of it.

3. Heat the oil in a saucepan on medium-high heat. Once the oil is ready splutter the cumin seeds.
4. When the cumin seeds crack add the corn mixture, black pepper, salt and red bell pepper.
5. Stir occasionally and this will take 3 minutes.
6. Next add the cheese and stir well and close the heat. Then add the lemon juice as required.
7. The consistency of the prepared mixture should not be dry.
8. That's it once done its ready to serve. Toast the bread and serve it with the corn spread. You can garnish the corn bruschetta with cilantro and chopped green chilli.

Hey friends, i have prepared this corn bruschetta inspired from Manjula's kitchen - Corn Bruschetta

This recipe goes to the event

Dish Name Starts with C



Looks so creamy and delicious, great click too..

Suman Singh said...

looks yummie!

Torviewtoronto said...

looks lovely a different recipe

Priya (Yallapantula) Mitharwal said...

Bruchetta is my favorite and this is a nice twist to it :)

Sadhana said...

Nice dish with nice pics..

Priya said...

Slurpp, droolworthy bruschetta...