Corn Bruschetta – Manjula’s Kitchen


This is a straightforward and scrumptious recipe. Serving creamed corn over toasted bread makes an excellent appetizer. This may also be served as a facet dish.

Recipe will serve 4 to six.

Corn BruschettaComponents:

  • 2 1/2 cups corn kernels
  • 2 cups milk
  • 1 tablespoon all objective flour (maida or plain flour)
  • 1/2 cup lastly chopped crimson 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 combine cheese

For Garnish

  • 1 seeded and minced inexperienced chili
  • Some contemporary cilantro leaves
  • Bread of your alternative (I like French or sourdough bread)

Technique

  1. In a sauce pan cook dinner the milk and corn kernels till corn is tender. Stir the corn often ensuring it doesn’t burn within the backside of the pan.
  2. Add the all objective flour and flippantly mash the corn utilizing the meals processor or blender, (don’t make the paste).
  3. Warmth the oil in a saucepan on medium-high warmth. Take a look at the warmth by including one cumin seed to the oil; if seed cracks immediately oil is prepared.
  4. When the cumin seeds crack add the corn combination, black pepper, salt and crimson bell pepper.
  5. Stir and scale back the warmth to medium. This could take 2 to three minutes.
  6. Subsequent stir the cheese and shut the warmth.
  7. Corn ought to be within the consistency of an expansion not very dry.
  8. Serve over toasted bread and garnish with minced inexperienced chili and cilantro.

Serving Suggestion

Serve the creamed corn as a facet dish.

Initially posted 2010-07-28 22:51:20.

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