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
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.