Corn and cheese canapes

Remember those canapes (from the bhel recipe) we said were so versatile? Here’s another smashing filling you can make to go in the canapes. Thanks Suchitra Sawkar for sending it in :)!

Prep time:

  • Filling: 10 minutes
  • Sauce: 5 minutes
  • Frying/baking and assembling: 20 minutes

Serves: Makes for up to 20-25 canapes


  • 1 pack DIP canapes

For the filling:

  • 1 cup boiled sweet corn
  • 1 cup chopped capsicum
  • 1 teaspoon butter
  • 1 cup grated cheese (processed cheddar is good)
  • Salt may not be requried as the cheese is salty. Add if you like.

For the white sauce:

  • 1 cup milk
  • 1 cup maida (all purpose flour)
  • 1 tablespoon unsalted butter
  • 1 teaspoon white pepper powder
  • Salt to taste


  • In a pan, heat 1 teaspoon butter.
  • Add capsicum and fry for 1 minute.
  • Now add boiled sweet corn, salt and mix well. Keep aside.
  • For the white sauce, heat the butter in a flat pan. When the butter melts add the maida, stirring continuously so that no lumps are formed.
  • Now add one cup of milk, salt  and white pepper powder and mix well.
  • Add the capsicum and corn mixture to the white sauce and mix well. Now the filling is ready.
  • Fry the canapes in hot oil. If you want to avoid the oil, just bake them in a microwave, on high, for 40-60 seconds. The canapes will crisp up.
  • Fill the canapes with capsicum and corn mixture, top them with grated cheese and serve.
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2 Responses to “Corn and cheese canapes”

  1. manaswini says:

    yes this tastes heavenly!!! have tasted at one of our tea parties at Suchitra’s :)

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  2. Anu says:

    Ah, she told me so just now. Looks like I missed that one!

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