"An entry to the IFBM and Freedom Tree Baking Contest" where Freedom Tree is giving all the participants a chance to win a gift hamper of their BakeWare. Being a Homemaker in a nuclear family has it's challenges. For example in order to attend the IFBM held in a weekday, I have to set things in home perfectly so that both my husband and child do not miss me too much. It could range from placing clothes, uniform, school lunch, meals in the fridge and many more things which I can't remember now (all those last minute things). For Saturday, my husband promised to look after our 7 year old son. I shudder to think what would my house look like when I am back. Would I at all be able to recognize my house?;-) That's a million dollar question whose answer would have to wait.
These cheesy corn tartlets will go down well with any party or occasion and go ahead and try these.
1 cup fresh corns
1/2 Mozzarella cheese
1/2 Parmesan cheese
1 boiled Potato, grated
2 Garlic cloves, minced
3-4 Mint leaves
Handful of coriander leaves, chopped
1 tbsp melted Butter
1/2 tsp Paprika
1/4 tsp freshly ground Black pepper
Salt to taste
6 canape Tartlets, readymade
While buying cobs select the freshest of the lot ensure that the husks are bright green in color. Then remove them just before you are about to cook them. Also remove the fibers and make it clean. Now use a sharp knife to get the fresh corns out off the cob. Place a Bundt Pan on a table and hold the corn vertically above it. See here how to do it. I follow this procedure as it is very convenient. Now cut the kernels off from top to bottom. Isn't that an easy trick? :-)
Pre-heat Oven to 180 Degree Celsius. Take a mixing bowl and add grated mozzarella, Parmesan cheese, grated potato, garlic and mix with a fork.
Add corns, paprika, melted butter, mint leaves, salt, freshly ground black pepper and mix thoroughly. Divide the mixture for all tartlet bases and place in the oven for 15-20 minutes or until the tartlets are golden brown on top. Serve warm.