Corn Bruschetta

The mention of bruschetta for breakfast sounds interesting right from the word go. Mini-sized breads such as Walnut Country loaf serve as the perfect base. 

Recipe for Corn Bruschetta

Serves : 4
Ingredients :

  • 1.5 cups of milk
  • 2.5 cups of frozen corn kernels
  • 1 tbsp of all-purpose flour
  • 1 big green/red/yellow bell pepper chopped
  • 3 green chillies finely chopped
  • Olive oil
  • Grated cheese
  • Lemon [optional]
  • Salt to taste



  • First , boil the corn in the milk till the corn kernels become a bit soft. Do not let the corn overcook.
  • Let this mixture cool for around 10 minutes
  • Add the all-purpose flour to this mixture
  • Before transferring the mixture to the blender, strain 80% of the milk from the boiled corn mixture
  • Pulse the mixture in the blender. You want to have a mixture of puree as well as corn chunks. Do not make the mixture smooth
  • Let the blended mixture cool for 10 mins and add the reserved milk back to the corn
  • Take a non-stick pan and set it on medium-low heat
  • Add olive oil to the pan. Once the oil is hot, add some cumin seeds and mustard seeds and let them splutter
  • Add bell pepper and the blended mixture in the pan.
  • Season with salt and continuously stir – be careful not to mash the corn completely as it cooks
  • Cook till the bell peppers are mostly cooked (let them retain a little crunch)
  • If the spread thickens, add a little milk and stir
  •  Before serving, add another layer of topping in the form of finely grated cheese.

Tips :

  • You can always make the spread a day earlier and refrigerate it and avoid the prep time on a working day
  •  Bear in mind that milk should not burn and stick to the pan – keep stirring continuously
  •  Coriander and lemon on the top of the bread post cooking serves as a great garnish
  •  For those staying in Singapore, I use the Walnut Country Loaf from NTUC as the base for this spread

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