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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.

  11. Namaste Aunty,

    I tried this & it was so delicious, my husband asked me to make it again.
    Aunty can you please post some jain recipes as my brother-in- law eats jain food (no root veggies) & he is also vegan.So when they come over I can prepare some delicious meal.

    thanks for all the wonderful recipes.

    Neha

  12. If all your demontrated recipes are 100% vegetarian, please dont use parmesan cheese. It contains animal fat (rennet).

    example: 2 tablespoons shredded parmesan cheese

    1. Raja and everyone, you can buy cheeses made with non-animal rennet. Check at health food and natural food stores. Large supermarkets may also carry it.

      1. Thanks Jaya,
        There is no ‘parmesan cheese’ without rennet. HOWEVER, there are vegetarian “Italian-style” hard cheeses that make a pretty good substitute for Parmesan.

        Note: Parmesan cheese is an iconic hard cheese originally from Italy, widely used and produced all over the world. Within Europe, Parmesan cheese is a protected cheese, meaning that only cheeses made in a certain way in a certain area of Italy can be labeled as Parmesan cheese. Outside of Europe, many generic cheeses use the Parmesan label. The distinctively salty, slightly granular cheese has many uses in Italian cuisine such as a topping for pastas and pizzas, and as a crucial ingredient in some sauces.

        Parmesan Cheese is not vegetarian: Visit this site below…

        http://smarterfitter.com/blog/2009/3/30/parmesan-cheese-is-not-vegetarian.html

    2. Raja you bring up an interesting topic of “how vegetarian is vegetarian”. For example, Yoplait yogurts (certain ones) contain gelatin. I contacted the company and they said it is beef based!

      Also, vitamins and other pills may contain animal based gelatin, usually beef. A US brand of vitamins, Viactiv, does not contain any gelatin.

      Jello (the colorful wiggly stuff that kids like) is made from animal based gelatin too.

      1. Hi Jaya,
        Wow – good research on the yogurt topic. It kind of reminds me of when you go out to eat at any type of Asian restaurant (Chinese, Japanese, Thai) – most of them, if you ask for vegetarian think that if it doesn’t have meat in it, then to them, it’s vegetarian. Just about all of their sauces and bases will have oyster, fish sauce or other preparations that are not truly vegetarian. I had to explain this to my husband who is Indian and vegetarian. You can ask them to make it without these items but especially for Thai, I find the flavor not quite the same – it’s amazing what a few drops of fish sauce does to thai curries and their tom ka khai soup. My comments really don’t add much to the conversation but I just thought I’d bring it up.
        Just curious – do you have a blog of your own or email address that I can contact you at? You are very knowledgable and I’d love to chat with you some time. You can reach me at lianealbert@homail.com – I think we have a lot of similarities when it comes to our cooking philosophies!

  13. Hello Auntieeee…..
    Just love all your receipes so much…weekends will defnitely cook one of your receipe and it will be a success and my parents love the way it turns out to be and the full credit goes to you….

    Take care

    Love
    Suchi

  14. Hello Manjula Aunty
    I was in US in 2008, when i started watching your web site. Now , I am in India. I always watch your recipes whenever I get time ,especially when I plan some get-together at my residence. I really like your recipes.

    Your Daughter
    Anju Kakkar

  15. Hai Manjula aunty,

    I have been watching your videos recently. All are very good. I have learnt making rotis also from you. Thanks for sharing all your receipies.

    Swathi

  16. Hello Manjula Aunty,

    I came here in America last yr. 2009 and I know just a little bit of cooking. But your website help me a lot. Now I am the best cooker in my whole group. All the credit goes to YOU.

    Thanks for your great effort and your precious time. You are really awesome.

    Puja

      1. Hi Manjula Aunty,
        I am a big fan of yours.I make much dishes ..but I don’t think so that they match your dishes. . . u take d classes?If yes I wanna join..Please let me know. ..& m jain…so it will work. .
        Pooja Oswal

  17. 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!

  18. Auntiji,

    please tell me how is the test of corn mixture you prepared, will it be sour, hot, or sour-&- Sweet or something else???

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