Corn Bruschetta

Bruschetta is an Italian appetizer.
I came across this recipe of corn bruschetta while browsing the net which is made of sweet corn kernels, milk , red bell pepper.
The variation includes different types of toppings like tomatoes, beans, etc .
It looked interesting to me however I did not expect it to trigger my taste buds. Nevertheless, I wanted to give it a try. And to my surprise, I loved it. And I shall now make it more often. Thank You , Manjula ji for sharing such a nice recipe.
I shall now pass this recipe to all of you.

Ingredients :

• Corn Kernels- 2 1/2 cups
• Milk - 2 cups
• All purpose flour (maida )- 1 tbsp
• Finally chopped red bell pepper- 1/2 cup
• Oil - 1 tbsp
• Cumin seeds - 1/2 tsp
• Black pepper- 1/4 tsp
• Lemon juice - 1 tsp
• Shredded parmesan cheese - 2 tbsp
• Salt - to taste
• Green chili- 1-2
• Cilantro leaves - for garnish
• Bread slices
• Butter - to sprinkle

Directions :

• In a sauce pan, boil the milk and corn kernels until corn is tender.
• In the meanwhile toast your breads and butter them slightly, keep aside.
• Keep stirring regularly to avoid sticking to the bottom of the pan.
• Add the all purpose flour and corn mixure in a blender, and grind coarsely. Just a couple of pulses. Do not make a smooth paste.
• Heat the oil in a saucepan, add cumin seeds. Let them crack.
• When the cumin seeds crack add the corn mixture, black pepper, salt and red bell pepper. Cook it on medium heat for 3-4 minutes.
• Add the grated cheese , lemon juice , mix well and turn off the heat.
• Corn Bruschetta should be in the consistency of a spread not too dry, not too liquid.
• Serve over toasted bread and garnish with chopped green chili and cilantro.