Corn and Jalapeno Fondue by Tarla Dalal

Tarla.Dalal's picture

Dec. 31, 2013

Why make plain cheese fondue when you can add more value to it with delicious ingredients like crushed sweet corn and jalapenos? Colorful capsicum pieces add variety to the fondue while the onion and garlic add to the flavor. Serve this easy-to-make corn and jalapeno fondue piping hot with bread pieces.


Sweet corn kernels 1/2 Cup (8 tbs) , boiled and lightly crushed (makai ke dane)
Finely chopped jalapeno 2 Teaspoon
Cornflour dissolved in water 1 1/2 Tablespoon (cornflour dissolved in 1/4 cup of water)
Olive oil 1 Tablespoon
Finely chopped garlic 1 Teaspoon (lehsun)
Finely chopped onions 1 Teaspoon
Finely chopped capsicum 1/4 Cup (4 tbs) (red , yellow and green)
Finely chopped tomatoes 2 Tablespoon , deseeded
Milk 1/2 Cup (8 tbs)
Grated processed cheese 1 Cup (16 tbs)
Salt To Taste
Fresh cream 1 Teaspoon (optional)
Water 3/4 Cup (12 tbs)



1. In a broad non-stick pan, add oil and when hot, add garlic and sauté for a few seconds, before adding onions and capsicum. Mix properly and sauté for a minute or two.

2. Now add tomatoes, sauté for a minute, and add corn, milk, cheese and ¾ cup of water. Cook for a couple of minutes, until cheese melts while stirring intermittently.

3. Add the corn flour-water mixture and cook for a minute or two, before stirring in salt, cream, and jalapeno. Cook for a minute. Turn off heat.


4. Serve the fondue hot with bread pieces.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 201Calories from Fat 105

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 555 mg23.13%

Total Carbohydrates 16 g5.3%

Dietary Fiber %

Sugars 3 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet