Yummy Corn Cups


Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. So here is the recipe of yummy Corn Cups:

Corn Aubergine Bake


  • Corn corb cream style 1 tin
  • White bread slices 6
  • Oil 1 tablespoon + for greasing
  • Onion finely chopped 1 medium
  • Green chillies finely chopped 2 medium
  • Salt to taste
  • Lemon juice 1 tablespoon
  • Fresh coriander leaves chopped 1 tablespoon
  • Butter as required
  • Chilli sauce For topping


  1. Preheat oven at 180ºC. Grease tart moulds with some oil.
  2. Heat oil in a non-stick pan. Add onion and sauté till translucent. Add green chillies and sauté for a minute.
  3. Add corn, mix well, reduce heat and cook till moisture is reduced. Add salt and mix well.
  4. Add lemon juice and chopped coriander, mix well and cook for a minute. Remove from heat and cool.
  5. Using a cookie cutter, cut out roundels from bread slices and lightly roll them. Apply butter on edges and line the tart moulds with them.
  6. Place the tart moulds in the preheated oven and bake for 5-7 minutes.
  7. Fill the tarts with corn mixture, top with chilli sauce and bake in preheated oven for 2-3 minutes.

 Flavored Corn and Pepper Soup