Corn Bruschetta

Corn Bruschetta

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 (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.