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Corn Bruschetta
July 28th, 2010 filed under Appetizers, Snacks
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.
Recipe will serve 4 to 6.
Ingredient
- 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
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds
- 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)
Method
- 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. Oil is the right temperature when cumin cracks immediately after being put in the pan.
- 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.
Serving Suggestion
Serve the creamed corn as a side dish.
Very very yummy! Perfect balance of flavours!
Auntie,
Could I use corn from a can or the corn kernels has to be from fresh corn? please let me know.
Hi,
Wonderful recipe. Everybody enjoyed it including kids. Thanks.
Hi Priya,
I hope you don’t mind me chiming in – I have a feeling that using canned cream corn would give the bruchetta too much of a mushy consistancy. That is the way canned cream corn is. I think if you use the kernels and cook it in milk the way the recipe says to, it will retain the proper consistancy and texture as well and you won’t wind up with a bowl of gooey mush!
can i use creamed corn available in grocery store instead of cooking them in milk?
Very nice recipe, beautiful picture and clear instructions! a must try for this summer, now that corn is in season!
Auntiji,
please tell me how is the test of corn mixture you prepared, will it be sour, hot, or sour-&- Sweet or something else???
Jimi,
Light sweet and saltish.
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i have much corn leftover this will be gret to make thanks