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Friday, August 26, 2011

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.

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