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Crispy Corn Cups
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
10 Mins
Total Time
25 Mins
Makes
8 null
Ingredients
Main Recipe
For the toast cases
8 fresh bread
melted butter for greasing and brushing
For the filling
1 1/2 cups boiled sweet corn kernels (makai ke dane)
2 tbsp chopped onion
2 tbsp chopped capsicum
2 tsp finely chopped green chillies
1 cup milk
1 tbsp cornflour , dissolved in 2 tbsp of
1 tbsp oil
salt to taste
For baking
4 tbsp grated processed cheese
Method
- 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.
- 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.
- 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.
Crispy Corn Cups recipe with step by step photos
Nutrient values (Abbrv)per plate
nullClick here to view Calories for Crispy Corn Cups
The Nutrient info is complete
-4669.)
