Corn Bruschetta
Instructions
1. In a sauce pan cook the milk and corn kernels until corn is tender. Stir the corn occasionally making sure it doesnt burn in the bottom of the pan.
2. Add the all purpose flour and lightly mash the corn using the food processor or blender, (do not make the paste).
3. Heat the oil in a saucepan on medium-high heat. Oil is the right temperature when cumin cracks immediately after being put in the pan.
4. When the cumin seeds crack add the corn mixture, black pepper, salt and red bell pepper.
5. Stir and reduce the heat to medium. This should take 2 to 3 minutes.
6. Next stir the cheese and close the heat.
7. Corn should be in the consistency of a spread not very dry.
8. Serve over toasted bread and garnish with minced green chili and cilantro.
