Cheesy Corn Fondue

by Tarla Dalal

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Accompaniments

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Corn and Spinach Cream Cracker Snack
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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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Preparation Time: 15 minutes
Cooking Time: 5 minutes
Serves 6.
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Ingredients

3/4 cup boiled tender sweet corn kernels (makai ke dane) , slightly crushed
1/4 cup chopped onions
1/4 tsp thinly sliced jalapena pepper
1 tbsp (level) plain flour (maida)
1/2 cup milk
3/4 cup grated parmesan cheese
1/4 cup grated mozzrella cheese
1 tbsp chopped olives
1 tbsp butter
salt and freshly ground black pepper (kalimirch) powder to taste

For serving
broken bread sticks
toasted bread croutons
broken cream cracker biscuits
mixed vegetable crudites

Method

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