Crispy Corn Cups

by Tarla Dalal

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Added to 22 cookbooks This recipe has been viewed 24047 times

A sumptuous bread delight! Vitamin A, calcium, crispness, good looks, better taste what else could a connoisseur possibly wish for?

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Crispy Corn Cups recipe - How to make Crispy Corn Cups

Indian Snacks for Entertaining

Preparation Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 mins 8Makes 8 cups. (8 )
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Ingredients

For the toast cases
8 fresh bread slices
melted butter for greasing and brushing

For the filling
1 1/2 cups boiled sweet corn kernels (makai ke dane)
2 tbsp chopped onions
2 tbsp chopped capsicum
2 tsp finely chopped green chillies
1 cup milk
1 tbsp cornflour , dissolved in 2 tbsp of water
1 tbsp oil
salt to taste

For baking
4 tbsp grated processed cheese

Method

For the toast cases

Remove the crust from the bread slices.
Roll out a little with a rolling pin and press into the cavities of a muffin tray which is greased with butter.
Brush with melted butter and bake in a hot oven at 200°C (400°F) for 10 minutes or until crisp.

For the filling

Heat the oil in a non-stick pan, add the onions and sauté till they are golden brown.
Add the capsicum and green chillies and fry for a minute.
Add the corn, milk, cornflour and salt and cook till the mixture thickens. Keep aside.

How to proceed

Fill a little mixture in each toast case, sprinkle cheese on top. Bake in hot oven at 200°C (400°F) for 5 to 10 minutes or until the cheese melts.
Serve hot.

Nutrient values per

RECIPE SOURCE : Corn