Corn Canapes

A delicious starter – canapés filled with corn, jalapeno and olives This recipe has featured on the show Khanakhazana.

New Update
Corn Canapes
Main Ingredients Corn niblets, Canape cups
Cuisine Fusion
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 6-10 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Corn Canapes

  • Corn niblets 16
  • 1 cup Canape cups boiled ,drained
  • 2 Jalapeno,chopped
  • 1 medium Onion ,chopped
  • 4 Green olives,chopped
  • 4 Black olives,chopped
  • 8 leaves Lettuce
  • 2 tablespoons Tomato ketchup
  • 5-6 Black peppercorns,crushed
  • 1 medium Red capsicum,seeded and thin strips
  • 4-6 sprigs Fresh parsley


  1. Take corn niblets in a bowl. Add jalapeno peppers, onion, green and black olives and mix. Finely chop half the lettuce leaves and add to the corn.
  2. Heat sufficient oil in a kadai and deep fry the canapés till crisp. Drain and place them on absorbent paper. Add salt to the corn mixture. Add tomato ketchup, crushed black peppercorns and mix well.
  3. Arrange the remaining lettuce on a serving plate. Arrange the canapés on it and fill them up with the corn mixture. Garnish each canapé with a red capsicum strip and a parsley leaf and serve immediately.