Corn Bruschetta - Mexican

Corn Bruschetta is a Mexican appetizer – a Mexican twist to the traditional Italian Appetizer. Although traditional Italian Bruschetta is easier to make, the corn bruschetta is a different dimension. I got this recipe from here.

Ingredients
Corn Kernel – 5 cups
Red Chili Powder – 1 tea spoon (optional)
Salt – 5 tea spoon
Coriander Leaves – to garnish
Green Chili – 4 (optional and adjust to taste)
Oil – 1 table spoon
Milk – 1 cup
Cheese – 1 table spoon
Cumin Seeds – ½ tea spoon
Maida – 1 table spoon
French bread – 1
Butter – to toast the bread
Method
Cook the corn kernel in milk until the corn kernels are soft
This will take around 3 minutes after the milk has started to boil
Grind the green chili till they are well done
In the same mixer or blender, add the corn kernel, Maida and milk and blend for a few times
It should not be a paste, but the corn should be seen
Heat oil in a pan and once hot, add the cumin seeds
Once cumin seeds crackle, add the corn mixture, salt and red chili powder
Cook this well till it becomes to a thick consistency
Allow this mixture to cool and it will become more thick in consistency (like a spread)
Cut the French bread diagonally and toast them lightly until golden brown. Add little butter while toasting
Spread the corn mixture over the bread and garnish with coriander
Now the Corn Bruschetta is ready to be served!!!
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