Both 'Phyllo dough' ( Phyllo, filo, or fillo dough is paper-thin sheets of raw, unleavened flour dough used for making pastries in Middle Eastern and Balkan cuisine) and 'Corn' are so versatile you can use them in so many different ways.
Photo Source- Wikipedia (In this photo- 'Baklava' made from Phyllo dough)
One more 'awesome' thing about Phyllo dough is that due to the 'food industry's' blessing we have already rolled- ready to bake- Phyllo dough sheets and cups, readily available.Otherwise think, what if you had to make the paper thin dough yourself...ufff!
When I am short on time, I use the 'ready to bake' mini filo cups'.They are perfect to make bite size- single serve appetizers. Busy Girls best friend!
Filling: ( The filling can be used to make Corn bhel topped with chopped onions, tomatoes,tamarind chutney or serve just as is or with a squeeze of lemon)
1/2 cup thawed corn kernels
1/4tsp garam masala
1/4 tsp red pepper flakes
1/4 tsp mustard seeds
For 'corn in phyllo'
15 ct mini phyllo cups
1tbsp hot and sweet sauce
1/4 cup chopped onion
1 tbsp chopped cilantro
1tbsp fine sev
1) Bake the phyllo cups according to packet instructions( I warm them up in the oven at 350F for 3-4 mins) to make them crisp.
2) Heat oil in the pan, add mustard seeds, corn kernels, garam masala,salt red pepper flakes and toss till warmed through.Let it cool.The filling should be somewhat dry.
3) To the baked phyllo cups, add 1 tsp corn filling. Top off with hot and sweet sauce, onion, sev and cilantro. Can add tomatoes too.
Enjoy the crisp phyllo cups with the corn filling with tangy sauce and crunch onions and sev!