Yummy Corn Spread

Today I am going to share a recipe that I and my family love.When we talk about sandwiches and burgers, first thing that comes to our mind is variety of spreads like mayo, cheese, sauce, etc. Now, one such recipe I am sharing with you today and that is Corn Spread. It goes very well with bread, chapatti, fritters, etc. For this recipe, you will need corn kernels but if you do not get it then you can boil corn cobs and remove kernels from it. The procedure of making it is quite simple and you can have your own variations too. I always do something new when I cook this at home. For more clarity, I have provided the images also. Let us look at the Procedure for Corn Spread.

Ingredients:

• Corn Kernels 3 cups
•  Milk 1 and half  cup
•  Finely Chopped Green Capsicum 1 and half cup
•  Finely Chopped Onion 1 cup
•  Finely Chopped Ginger-Garlic 1 tablespoon
• Crushed Black Pepper half teaspoon
• Red Chilly Powder 1 teaspoon
• Oregano half teaspoon
• Butter 1 teaspoon
• Salt
• Oil

Method:

• Wash corn kernels properly with clean water. Then let it drain for about 9-10 minutes.
• Take a pan and place it on the flame. Add Butter and let it melt. Then add Milk to the pan and let it cook for 3-4 minutes. 

• Add corn kernels to the Milk and Cook for about 10-15 minutes until corn releases its aroma and becomes slightly soft. Switch off the flame and keep this aside to get cool down. Once it gets cooled, grind it to a thick paste.

• Now take another pan and add oil to it. Then add chopped onions and capsicum and saute until both gets soft. Add ginger and garlic paste and saute form one minute.

• Add black pepper, red chilly powder, oregano and salt. Then add corn paste and saute for 10 minutes. The spread must be thick and sticky. If the spread becomes too thick and dry then you can add some milk on low flame to get the desired consistency.

• Corn Spread is ready to eat. Store it in air tight jar and keep it in refrigerator. It can be stored for 2-3 weeks.