Spinach & Corn On Crackers

We often find ourselves struggling to put together a sumptuous vegetarian snack, something off the beaten track yet mainstream. Something not terribly high on calories and yet very delicious. Something pretty that even the carnivores will be eyeing, maybe sideways, but eyeing with some greed alright.

I had read this recipe a while back, but since I had forgotten it, the final outcome here is a bit far from the original. My guests however quite liked this version. 

Use a cup of fresh American corn, wash and steam for about 3 mins or so till soft and whole. Drain and set aside. In a tsp of olive oil, saute one finely chopped onion and one pod of finely chopped garlic. Take one green chilly and de-seed it. Once the onion turns pink, throw in the chopped chilly, stir for a min and throw in the golden corn. Sprinkle one squeeze of lime, salt and pepper for flavour and a tbsp of finely chopped coriander leaves. Your corn is done, set it aside.

I used about 2 cups of chopped freshly cleaned spinach. In a warm wok, melt a tbsp of butter. Add one finely chopped onion. Do the same thing with a green chilly as above.Now it is time to add the chopped spinach. Cook for 3/4 mins. In a separate bowl, mix 1 cup of milk and 3/4th tbsp of corn flour.  Add this to the spinach mix and cook till the mix is thick. Add salt to taste. For more flavour you may add some grated cheese, about a tbsp full but this is optional.

To serve, pour out the corn filling on a cracker or a canape or a toastie. Then pile on some of the spinach puree. If you have not added the cheese in the spinach mix, you can sprinkle some cheddar cheese. Grill for 1/2 mins at semi-high heat. Serve hot.