Corn Bruschetta

By: Manjula Jain

Serving : 4 people

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Corn Bruschetta

This is a quick and easy delicious recipe. Serving creamed corn over toasted bread makes a great appetizer. This can also be served as a side dish.

Corn Bruschetta

Ingredients

  • 2 1/2 cup corn kernels
  • 2 cup milk
  • 1 tbsp all purpose flour (maida or plain flour)
  • 1/2 cup finally chopped red bell pepper (capsicum or shimla mirch)
  • 1 tbsp oil
  • 1/2 tbsp cumin seeds (jeera)
  • 1/4 tbsp black pepper
  • 1 tbsp salt
  • 1 tbsp lemon juice
  • 2 tbsp shredded parmesan cheese or Italian mix cheese
  • 1 seeded and minced green chili
  • Some fresh cilantro leaves
  • Bread of your choice (I like French or sourdough bread)

Instructions

  • 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. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
  • 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.

Notes

Serving Suggestion
Serve the creamed corn as a side dish.

Corn Bruschetta

This is a quick and easy delicious recipe. Serving creamed corn over toasted bread makes a great appetizer. This can also be served as a side dish.

  • 2 1/2 cup corn kernels
  • 2 cup milk
  • 1 tbsp all purpose flour (maida or plain flour)
  • 1/2 cup finally chopped red bell pepper (capsicum or shimla mirch)
  • 1 tbsp oil
  • 1/2 tbsp cumin seeds (jeera)
  • 1/4 tbsp black pepper
  • 1 tbsp salt
  • 1 tbsp lemon juice
  • 2 tbsp shredded parmesan cheese or Italian mix cheese
  • 1 seeded and minced green chili
  • Some fresh cilantro leaves
  • Bread of your choice ((I like French or sourdough bread))
  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.

Appetizer
Indian

Comments

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    sharmistha bhattacharya
    September 10, 2016 at 9:07 pm

    What cheese should be used

    Sara irfan
    April 16, 2015 at 12:45 pm

    I tried your pinwheel samoosa recipient turned out awesome

    Chitra ganesh
    December 4, 2012 at 8:15 am

    Do u have video of this receipe? I could not find.

      Manjula Jain
      December 4, 2012 at 5:33 pm

      Chitra,
      Check under appetizer.

    Chitra ganesh
    December 4, 2012 at 8:09 am

    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

    Tamara
    November 15, 2012 at 8:08 am

    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.

    Naveena
    July 4, 2012 at 6:09 am

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

      Manjula Jain
      July 5, 2012 at 7:00 pm

      Naveena
      Yes you can make the topping day before.

    mohini
    March 7, 2012 at 12:42 am

    hi!! its looks great…but….. u have done it with toasted bread…so can v use it as… like garlic bread.??

    Charu Zelawat
    February 24, 2012 at 3:12 am

    Hey Aunty,

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

    Thank you

    Lyan A.
    January 28, 2012 at 10:09 pm

    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. 😀

    Swathi Rao
    January 28, 2012 at 9:00 am

    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.

    Lyan A.
    January 10, 2012 at 6:03 pm

    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. 🙂

    shoba
    November 8, 2011 at 7:16 am

    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 .

    veera
    July 30, 2011 at 11:44 pm

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

    parshottam mathur
    July 20, 2011 at 2:42 pm

    it is very testy receipes

    Namrata
    May 20, 2011 at 7:51 am

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

      Manjula Jain
      May 20, 2011 at 10:27 am

      Namrata,
      I used frozen corn.

    Neha Jain
    May 18, 2011 at 4:59 pm

    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

    reem
    March 8, 2011 at 11:44 am

    this looks yummy i wil definitely try dis!!!

    Raja
    January 26, 2011 at 4:14 pm

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

    example: 2 tablespoons shredded parmesan cheese

      Jaya
      January 26, 2011 at 8:12 pm

      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.

        Raja
        January 26, 2011 at 9:35 pm

        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

      Jaya
      January 27, 2011 at 9:28 am

      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.

        Liane Albert
        January 28, 2011 at 9:21 am

        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!

    Mamidipudi
    January 14, 2011 at 2:53 pm

    Your corn bruschetta was outstanding. Thank you

    ASTHA
    December 20, 2010 at 2:50 pm

    Hello auntie,
    can i use creame cheese corn for this receipe , instead of boil corn in milk?

    Suchitra
    November 16, 2010 at 8:35 am

    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

    Anju Kakkar
    October 30, 2010 at 8:59 am

    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

    Swathi
    October 21, 2010 at 11:21 am

    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

    Puja
    October 10, 2010 at 10:24 am

    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

      Manjula Jain
      October 10, 2010 at 9:41 pm

      Thank you Puja you made my day.

        pooja
        October 15, 2014 at 6:36 am

        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

    Shaveta
    September 28, 2010 at 3:07 pm

    Hello,

    I tried this today. Came our really yummy!!!
    Thanks for sharing this recipe.

    Shaveta

    Gauri
    September 14, 2010 at 4:45 am

    What about the lemon juice mentioned in the ingredients??? It hasnt been added in the receipe???????

    Aishwarya
    September 4, 2010 at 6:52 am

    Dear Aunty,

    Apart from bread, with what else can this be served as side dish

    Radhika
    September 2, 2010 at 11:14 am

    Very very yummy! Perfect balance of flavours!

    Anjali
    August 18, 2010 at 9:56 am

    Auntie,

    Could I use corn from a can or the corn kernels has to be from fresh corn? please let me know.

    Vani
    August 4, 2010 at 8:08 am

    Hi,
    Wonderful recipe. Everybody enjoyed it including kids. Thanks.

    Liane Albert
    August 3, 2010 at 10:26 am

    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!

    priya
    August 2, 2010 at 12:10 pm

    can i use creamed corn available in grocery store instead of cooking them in milk?

    Adelina
    July 30, 2010 at 8:10 pm

    Very nice recipe, beautiful picture and clear instructions! a must try for this summer, now that corn is in season!

    jimi
    July 30, 2010 at 4:02 pm

    Auntiji,

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

      Manjula Jain
      July 30, 2010 at 4:40 pm

      Jimi,
      Light sweet and saltish.

    Khadija
    July 29, 2010 at 1:11 pm

    i have much corn leftover this will be gret to make thanks

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