Hi all, The entire credit for this recipe goes to my friend I gave it a try and it was absolutely delicious. This recipe can be an Appetizer or a Starter. It's easy and simple to make. Its called.
CORN ON BREAD
The crunchy Corn with the smooth Cheese Sauce on top of the toasted Bread gives it such a beautiful texture when you take a bite. It's a must-try recipe.
INGREDIENTS
CORN: 2-3
WHITE BREAD AS REQUIRED
FOR THE WHITE SAUCE
BUTTER MELTED : 2-3 TBSP
ALL PURPOSE FLOUR: 2 TBSP
MILK: 1/2 - 1 CUP
CHEESE: CHEDDAR, MOZZARELLA OR 4 CHEESE MEXICAN BLEND
SALT
GARLIC IF NEEDED GRATED 1 TSP
EXTRA CHEESE.
MAKING
First of all, boil water with a Tsp. of salt. Once it starts boiling add the Corn Kernels and cook for about 10 minutes just like how you boil pasta. Drain the Corn and keep aside.
In another heated pan, add butter, once it melts add the All-Purpose Flour and whisk it until the Flour is mixed in the butter. Make sure the gas is in low heat. Add the milk and once you see the bubbles, add the salt, garlic (if needed), and the cheeses. Keep whisking it all the while until the cheese has all blended and you get the required consistency. Make sure you switch off the gas before adding the cheese.
Add the boiled Corn to the gravy and mix it well with a bit of salt if needed.
Toast the bread until light brown and crisp. Allow it to cool. Spread the Corn sauce on the bread and set aside.
Preheat the oven to 350 degrees, Place the Corn on Bread with Grated cheese on top and place it in the oven for about 8-10 minutes. Take it out and delicious Corn on Bread is ready to eat.
TIPS
I used White bread but one can use Garlic Bread as well for added taste. Make sure the gas is in low heat especially when we are handling with cheese and milk. Sweet corn is best for this as it gives a nice taste to the dish.
CORN ON BREAD
The crunchy Corn with the smooth Cheese Sauce on top of the toasted Bread gives it such a beautiful texture when you take a bite. It's a must-try recipe.
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| Corn on Bread |
INGREDIENTS
CORN: 2-3
WHITE BREAD AS REQUIRED
FOR THE WHITE SAUCE
BUTTER MELTED : 2-3 TBSP
ALL PURPOSE FLOUR: 2 TBSP
MILK: 1/2 - 1 CUP
CHEESE: CHEDDAR, MOZZARELLA OR 4 CHEESE MEXICAN BLEND
SALT
GARLIC IF NEEDED GRATED 1 TSP
EXTRA CHEESE.
MAKING
First of all, boil water with a Tsp. of salt. Once it starts boiling add the Corn Kernels and cook for about 10 minutes just like how you boil pasta. Drain the Corn and keep aside.
In another heated pan, add butter, once it melts add the All-Purpose Flour and whisk it until the Flour is mixed in the butter. Make sure the gas is in low heat. Add the milk and once you see the bubbles, add the salt, garlic (if needed), and the cheeses. Keep whisking it all the while until the cheese has all blended and you get the required consistency. Make sure you switch off the gas before adding the cheese.
Add the boiled Corn to the gravy and mix it well with a bit of salt if needed.
Toast the bread until light brown and crisp. Allow it to cool. Spread the Corn sauce on the bread and set aside.
Preheat the oven to 350 degrees, Place the Corn on Bread with Grated cheese on top and place it in the oven for about 8-10 minutes. Take it out and delicious Corn on Bread is ready to eat.
TIPS
I used White bread but one can use Garlic Bread as well for added taste. Make sure the gas is in low heat especially when we are handling with cheese and milk. Sweet corn is best for this as it gives a nice taste to the dish.
