Cheesy Corn Fondue ( Corn)

Cheesy Corn Fondue (  Corn)

Added to 17 cookbooks   This recipe has been viewed 27561 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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Cheesy Corn Fondue ( Corn) recipe - How to make Cheesy Corn Fondue ( Corn)

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings (6 serving )
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3/4 cup boiled tender sweet corn kernels (makai ke dane) , slightly crushed
1/4 cup chopped onions
1/4 tsp thinly sliced jalapenos
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 to taste

For Serving
broken bread sticks
toasted bread croutons
broken cream cracker biscuits
mixed vegetable crudites
    Main procedure
  1. Heat the butter in a pan, add the onions and sauté till they turn translucent.
  2. Add the jalapenos and fry for a few seconds.
  3. Add the flour and fry again for a minute.
  4. Add the corn, milk, 1 cup of water and both the types of cheese and olives and cook until the mixture becomes thick.
  5. Add the salt and pepper, mix well and pour into a fondue pot.
  6. 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.


Cheese Crackers 
Corn On Crackers 
Cumin Seeds Cracker, Jeera Biscuit 
Herb Cheese Slices On Crackers 
Peas and Mushroom on Cream Crackers 
Spinach and Paneer Cream Cracker Snack 
Spinach and Paneer Dip, Healthy Indian Palak Dip 

Nutrient values per serving
Energy139 cal
Protein8.6 g
Carbohydrates7.1 g
Fiber0.5 g
Fat8.2 g
Cholesterol23.7 mg
Vitamin A112.1 mcg
Vitamin B10 mg
Vitamin B20.1 mg
Vitamin B30.1 mg
Vitamin C1.3 mg
Folic Acid6.7 mcg
Calcium236.3 mg
Iron0.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium318.4 mg
Potassium70.3 mg
Zinc0.7 mg

RECIPE SOURCE : CornBuy this cookbook
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