Cheesy Corn Fondue ( Corn)
by Tarla Dalal
Added to 13 cookbooks
This recipe has been viewed 10467 times
Ideally fondue is so delectably thick that it does not drip from a bread cube dipped into it. Break away from the clichéd bread cubes, and serve this cheesy corn fondue with blanched vegetables such as carrot sticks or broccoli florets, instead.
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Makes 6 servings
- Heat the butter in a pan, add the onions and sauté till they turn translucent.
- Add the jalapenos and fry for a few seconds.
- Add the flour and fry again for a minute.
- Add the corn, milk, 1 cup of water and both the types of cheese and olives and cook until the mixture becomes thick.
- Add the salt and pepper, mix well and pour into a fondue pot.
- Serve hot. Let your guests serve themselves by dipping the bread sticks, toasted bread cubes, cream crackers or vegetable sticks into the hot fondue using forks or skewers.
RECIPE SOURCE : Corn
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