Monday, 16 December 2013

Cheesy Sweet Corn Canapés

And I have reached my 100th post!

It has been quite a journey writing about food the last one-and-a-half years. I have indulged in creating as well as learning new recipes, food memories from the different home kitchens that I love, one food experiences at my favourite restaurants and some learning and fun in food thoughts and food creativity. This blog was always meant to combine my two loves: food and writing... and it has helped me bring them together with a lot of fun and learning adventures!

For my 100th blog post I was planning to create a new recipe. I was wondering what the theme should be when I realised that the holiday season that the entire world celebrates - Christmas and New Years' Eve - are just around the corner. It brings with it some really great parties and holiday food. I am part of a lot of food-related groups on Facebook and I follow a lot of food blogs (not surprising, really) and I see the Christmas trends of bakes and cakes in full swing. I am not a baker, so the best way I can contribute to this party season is through some savoury party food.

Cheesy Sweet Corn Canapés

These Cheesy Sweet Corn Canapés are a quick preparation making them a perfect party food. They are cruchy yet cheesy, non-spicy, cheesy, creamy and dotted with sweet corn and have been liked by fussy kids and adults alike.

Cheesy Sweet Corn Canapés 

Cheesy Sweet Corn Canapé

Cheesy Sweet Corn Canapés

Preparation Time: 15 mins (to steam the corn)
Cooking Time: 10 mins

Makes 25 canapés


5 tbsps butter
5 tbsps refined flour (maida)
2 cups milk
1 tbsp grated cheese
1 cup sweet corn steamed
½ tsp black pepper powder
Salt to taste

For serving:

25 basket puris/ tart shells


In a pan heat the butter till it melts. Lower the flame, add in the refined flour (maida) and keep stirring and roast till the flour releases a roasted aroma. This takes about 4-5 minutes.

Keep the flame low and while stirring the roasted refined flour and add in the milk, ensuring that there are no lumps.

When the sauce starts to thicken to a thick soup-like consistency, add in the grated cheese, the salt, the black pepper powder. Mix well so that the cheese melts into the entire sauce and flavours it.

Finally, add in the steamed corn and mix it in well in the white sauce.

Fill about a tablespoon of the prepared mixture into the basket puri/ tart shells and serve immediately.


Using a whisk while stirring can ensure that there are no lumps in the sauce.

Make sure the white sauce doesn’t get too thick on the flame, as even after the heat is turned off, the sauce will thicken in the residual heat. This will make the filling mixture very dense.