Spicy Corn and Cheese on Toast

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 235.6
  • Total Fat: 8.9 g
  • Cholesterol: 21.7 mg
  • Sodium: 698.7 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 12.2 g

View full nutritional breakdown of Spicy Corn and Cheese on Toast calories by ingredient


Introduction

During my childhood this was a favourite Tea Time Snack---specially during the Rains.Later it became a favourite with my daughters and I served it to them regularly as an after School Snack.The only difference in this and the original Recipe is that in those days the large Bread Slices would be cut into 4 triangles each and then be deep fried,loaded with this Filling and topped by a Kraft's Cheese Single Slice.Then these would be grilled for the Cheese to melt and soften and then would eaten hot with tall Glasses of Milk for us and hot Tea for the Parents. During my childhood this was a favourite Tea Time Snack---specially during the Rains.Later it became a favourite with my daughters and I served it to them regularly as an after School Snack.The only difference in this and the original Recipe is that in those days the large Bread Slices would be cut into 4 triangles each and then be deep fried,loaded with this Filling and topped by a Kraft's Cheese Single Slice.Then these would be grilled for the Cheese to melt and soften and then would eaten hot with tall Glasses of Milk for us and hot Tea for the Parents.
Number of Servings: 12

Ingredients

    INGREDIENTS
    500 gms. Yellow Corn Kernels
    250 gms. Cottage Cheese
    250 ml. Plain Milk
    200 gms. Onions
    75 gms. Unsalted Butter
    12 Whole Wheat Dinner Rolls
    0.50 cup Celery Soup Powder
    10 Serrano Chillies/Peppers
    3 tbsps. Dried Parsley
    1 tsp.Black Pepper Powder
    Salt to taste


Directions

PREPARATIONS
Wash the Corn Kernels.
Coarsely grind the Corn.
Grate the Cottage Cheese or break it into small crumbs.
Finely mince the Onions and the Serrano Chillies.
Blend the Celery Soup Powder with a little Water to form a medium thick,smooth Paste.
Split the Dinner Rolls in half and toast them.
Spread each split half with a little Unsalted Butter.
METHOD
Combine the coarsely ground Corn with the Milk and simmer on low flame till soft and cooked through.
Remove from flame and mix in the crumbled Cottage Cheese and Salt to taste.
Melt the remaining Unsalted Butter and saute the finely chopped Oinons in it till soft and transclucent.
Add finely minced Serrano Chillies,Celery Soup Paste,Dried Parsley and Black Pepper Powder and saute for 2 minutes more till the Soup Paste thickens to a smooth Sauce.
Blend in the cooked Corn-Cottage Cheese Mix and blend well.
Simmer till soft and moist but not runny.
Spread thickly on each toasted half of the split Dinner Rolls till all are thickly spread with the Corn Mix.
Place a Cheese Single over each prepared toasted half Roll.
Grill till the the Cheese Single softens and melts.
Serve hot.

Serving Size: Makes 24 Pieces

Number of Servings: 12

Recipe submitted by SparkPeople user KOMAL53.