Ingredients:

• 500 grams – tender baby Corn
• 1 cup – cooked shredded Chicken
• 2 tbsp – Butter
• 1 tsp – pepper powder
• Salt to taste
• 1/2 cup – Cream
• 2 tbsp – white sauce
• 3 tbsp – grated cheese

Method:

1. Boil the baby corn in boiling water for about 5 minutes then drain off the water.
2. Add the boiled baby corn to the shredded chicken and mix in the pepper powder, salt, cream, white sauce and butter.
3. Transfer to a greased baking dish and sprinkle the grated cheese on top.
4. Bake in a moderate oven (355 degrees) for about 20 minutes till the cheese melts and turns slightly brown.
5. Serve hot with salad and bread rolls.
6. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White