Thursday, November 19, 2009

Corn toast

Over the last few days, things have been really busy. I have been dreaming about cookies and work has also been quite crazy! So this easy dish with ingredients right from the pantry worked out great for a quick weeknight dinner. This is A's aunts invention and a great one at that.

The star ingredient here is sweet corn cream style, which also happens to be extremely popular in India especially with the sweet corn chicken/veg soup found in Indian-Chinese restaurants. I think Indian Chinese really started off with Chinese food being spiced for the Indian palette. Then came dishes which you can find only in Indo-Chinese restaurants such as Chicken Manchurian and American Chopsuey. American Chopsuey always threw me off with the name though. Especially when I moved to the United States, went to a Chinese restaurant and didn't find it on the menu. Oh well. Here goes....

1 can Sweet cream style corn
6 slices of bread
1/2 onion, chopped
2-3 green chillies, chopped
2 tablespoons cheese, (I used 2% mozzarella though cheddar would be quite nice too)
1/2 teaspoon salt

- Heat a teaspoon of oil and saute the green chillies and onion.
- When the onion softens, add the corn, along with salt.
- Add cheese and mix well. Remove from heat.
- Butter the bread slices and top with corn mixture.
- Put the bread under the Broiler for a couple of mins or till toasty.
- Tomato ketchup is a good idea.

Makes 6 toasts.

PS: For those in the Raleigh-Durham area, Paolim is a great place for some good Indo-Chinese.

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