Cheesy Spicy Corn Puffs- A vegetarian appetizer you cant go wrong with
Introducing a must-try burst of flavor with my irresistible Cheesy Spicy Corn Puff recipe! These golden, crispy puffs are the perfect combination of cheesy goodness and a kick of spice that will leave you craving more. Each bite promises a burst of flavors, from the sweet crunch of corn to the creamy richness of melted cheese, all elevated by a subtle but satisfying heat. Whether you're hosting a party or simply looking for a delicious snack to enjoy, these corn puffs are sure to be a hit. A perfect vegetarian appetizer that will be the star of any party!
Happy Cooking!
Servings: 12-16 pieces
Prep Time: 10-15 minutes
Cooking Time: 15-20 mins
Baking Time: 18-22 mins
Total Time: 40-50 mins
Ingredients:
2 sheet/8.5 oz Puff pastry
1 tbsp butter
3-4 cloves of garlic thinly sliced
1/3 cup chopped white/yellow onions
1/3 cup chopped jalapenos; de-seed them if you like
1/2 tsp paprika
A pinch of cinnamon powder
1/2 tsp cumin powder
1/2 tsp Chili flakes
1/2 tsp Oregano
Salt as per taste
1/4 tsp pepper
1/4 tsp Sugar
15 oz Corn kernels
1.5 tbsp ketchup; I used Jalapeno ketchup
1/2 cup mozzarella Cheese shredded
2/3 cup cheddar cheese shredded
Butter to spray/brush over
Directions:
Corn filling: In a pan on medium heat add butter and let it melt.
Add onions, and garlic and cook for 3-4 mins. Once it starts browning, add jalapenos and cook for 3-4 minutes.
Once all the veggies are well cooked, add the spices- red chili flakes, oregano, cinnamon, paprika, cumin powder, salt, pepper and sugar and cook for 1-2 mins.
Add corn kernels and ketchup. Cook for 2-4 minutes till it’s all combined well.
Transfer the mixture to a mixing bowl and let it cool for 7-10 minutes.
Once the mixture is cooled, add the shredded mozzarella and cheddar cheese and mix well. The mixture is ready!
Assembly: Thaw the puff pastry sheets and preheat oven as per package instructions.
Once thawed, Roll out the sheet slightly and cut it into 6-8 squares.
Place filling in each piece in the shape of a triangle or as you like leaving space along the sides.
Fold the top over the filling and press one of the edges down.
Use the back of a spoon/fork and press the filling down. Add more as needed and then seal the other side.
Using a fork, crimp all the edges to seal it.
Place on a parchment-lined baking tray and brush/spray butter over the puffs.
Bake as per puff pastry package instructions till they are golden brown all over. I baked them at 400F for 15-20 mins till golden brown and cooked through.
Serve immediately with your favorite condiments.
Notes/Tips:
Let the filling cool before filling in the puff pastry.
You can use Amul cheese if you want.
You can use any corn kernels you have available like white corn kernels or golden corn.
I like using canned corn rather than frozen corn for this recipe.
My favorite puff pastry brand is Pepperidge Farm.
You can even prep the filling from before and keep which saves so much time!
