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Corn Bruschetta

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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.

Ingredients:

  • 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 (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 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

  1. 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.
  2. Add the all purpose flour and lightly mash the corn using the food processor or blender, (do not make the paste).
  3. Heat the oil in a saucepan on medium-high heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
  4. When the cumin seeds crack add the corn mixture, black pepper, salt and red bell pepper.
  5. Stir and reduce the heat to medium. This should take 2 to 3 minutes.
  6. Next stir the cheese and close the heat.
  7. Corn should be in the consistency of a spread not very dry.
  8. Serve over toasted bread and garnish with minced green chili and cilantro.

Serving Suggestion

Serve the creamed corn as a side dish.


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45 thoughts on “Corn Bruschetta

  1. Mouth watering receipe. Do u have the video of this receipe.? Wat do we do with the lime juice? When do we add it.? And also the cheese, do we add it in the final stage? Can we add the ordinary cheese if we don’t get the one mentioned above

  2. Dear Manjula,

    This is a delicious recipe! I enjoy watching you cook so much and have tried many of your recipes. Thank you so much for sharing your talent. I am grateful.

  3. Can we make it one day in advance? If not what else can be prepared in advance and what can be prepared before serving

  4. Hey Aunty,

    Tried many of ur recipes and they turn out very well.Corn Bruchetta was also the best amongst all.

    Thank you

  5. Great! Tip: If you are using a blender, do not blend it a lot! Also, you can use rye bread, then cut the pieces in halves. 😀

  6. Awesome recipe, my family’s favorite. I usually roast cibatta bread with oil tossed on it, in the oven, and then use this spread. The taste is heavenly. Thanks for a very good recipe.

  7. I am planning on making Corn Bruschetta very soon. It seems as delicious as it sounds. I cannot wait for that day. Thank you so much Manjula, your recipes inspire us all. 🙂

  8. This is one of the best websites I have come across.All the recipes have been demonstrated in such a simple and easy way.Thank you aunty for sharing your secrets .

  9. hi
    can u tell me, can i replace red bell pepper with some other ingredient, because i am not finding it in market.

  10. for the receipe, Manjula aunty have u used fresh or frozen corn. Pls let me know i want to this reciepe today.