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Bhutta Corn Kees Crostini

Bhutta Kees Crostini - Grated Corn Crostini

Bhutta Kees Crostini 🌽✨ Creamy bhutte ka kees (grated corn) has always been my absolute favorite, and today I gave it a little makeover by serving it on crisp garlic crostini with a light yogurt and cream cheese herb layer. It's perfect as a party appetizer, game day snack, or Indian fusion starter!

Course Appetizer, Chaat, Snack
Cuisine Fusion, Indian
Keyword party
Custom Category Appetizers, Chaat (Indian Street Food), Fusion, Snacks
Prep Time 20 minutes
Cook Time 30 minutes
Servings 10
Calories 138 kcal
Author Nidhi Bothra

Ingredients

Bhutte Ka Kees:

  • 4 pcs corn , kernels removed
  • 1 1/2 cups milk
  • 1 1/2 tbsp oil
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida powder (hing)
  • 1 tsp green chillies , finely chopped
  • 1 inch ginger , finely chopped
  • 1/4 tsp turmeric powder
  • 1 tsp sugar
  • salt , to taste
  • 2 tsp lemon juice
  • 2 tbsp cilantro , finely chopped

Garlic Crostini:

  • 1 French baguette , sliced
  • 2 tbsp olive oil
  • 2-3 cloves garlic , finely minced

Yogurt–Cream Cheese Layer:

  • 2 tbsp greek yogurt or thick yogurt
  • 1 tbsp cream cheese
  • 1/2 tsp dried herb mix
  • 1/4 tsp red chili flakes
  • salt , to taste
  • 2 tbsp cilantro & parsley , finely chopped

Garnish:

  • onions , finely chopped
  • pomegranate seeds
  • red or green chilies , sliced
  • chili oil , for drizzle
  • jeeravan powder , store-bought

Instructions

Prepare the Corn:

  1. Remove kernels from the corn and pulse them to a coarse texture. Do not over-blend — texture is important for kees.

Make Bhutte ka Kees:

  1. Heat oil in a pan. Add jeera and hing. Once they crackle, add ginger and green chillies. Sauté for just a few seconds until aromatic — do not let them brown.
  2. Add turmeric powder and immediately add the pulsed corn. Cook on medium-low heat for 7–8 minutes, stirring occasionally, until it begins to come together.
  3. Gradually add the milk and let it simmer, stirring frequently, until it reaches a soft and creamy consistency.

  4. Add salt, sugar, lemon juice, and cilantro. Mix well. The kees should be creamy but not overly thick. Set aside.

Prepare the Garlic Crostini:

  1. Mix olive oil and minced garlic. Brush generously over baguette slices.

  2. Bake, air fry, or toast on a pan — just ensure they are golden and nicely crisp so they hold the topping.

Make the Yogurt–Cream Cheese Layer:

  1. In a bowl, mix yogurt and cream cheese until smooth.
  2. Add dried herb mix, chilli flakes, salt, and chopped cilantro and parsley. Mix until creamy and spreadable.

Assemble:

  1. Spread the yogurt–cream cheese layer over each crostini.

  2. Top with bhutte ka kees.

  3. Finish with onions, pomegranate, chillies, a drizzle of chilli oil, and a sprinkle of jeeravan powder.

  4. Serve warm or at room temperature.

Recipe Video

Recipe Notes

  • Pulse corn coarsely, not smooth.
  • Add milk gradually for a creamy texture.
  • Do not over-thicken the kees.
  • Toast bread well so it holds the topping.
  • Add jeeravan powder just before serving for maximum flavor.
Nutrition Facts
Bhutta Kees Crostini - Grated Corn Crostini
Amount Per Serving
Calories 138 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 0.04g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 4mg1%
Sodium 182mg8%
Potassium 101mg3%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 4g4%
Protein 4g8%
Vitamin A 80IU2%
Vitamin C 1mg1%
Calcium 77mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.