Corn is available round the year. So instead of regular corn on the cob or steamed corn, here are a few different recipes that you can try at home
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Baked corn & mushroom
Ingredients
- 1 tin of green giant corn or 200 gm of fresh corn kernels that are boiled in salt water
- 200 gm fresh mushroom
- 100 gm butter
- 2 tbsp maida
- 1 to 1½ cups of milk
- ¾ cup of grated cheese
- 3 to 4 chopped spring onions
- 2 chopped green chillies
- Salt, pepper and mustard powder to taste
Method: Melt butter in a pan, add flour and stir. Fry for two minutes, then start pouring in a little milk, stirring all the time. Then add ¾ cups of milk, when the sauce thickens, add more milk. Keep stirring and then add a little more milk till the sauce is of a right consistency — not too thick or too thin — when boiling. Remove from flame and add a little grated cheese, salt, pepper and mustard. Add chopped chillies and spring onions. Then add the corn to the cheese sauce. Chop the mushrooms and sauté in butter. Then add to the white sauce mixture. Pour the sauce into a baking dish, sprinkle with the remaining grated cheese or herbs and bake for 15 to 20 minutes.
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Corn Tikki Patties
Ingredients
- 1 tbsp all purpose flour
- ¼ tbsp coriander leaves (chopped)
- 1 tsp cumin seeds
- 2 cups fresh corn kernels
- ½ cup fried chana dal / dalia
- A pinch of garam masala powder
- 1 tsp ginger-garlic paste
- 2 green chillies
- Oil to fry
- Salt to taste
Method: Make a coarse mixture of green chillies, cumin seeds, chopped coriander, ginger-garlic paste and the binding ingredient chana dal or dalia in a food processor. After the mixture is ready, add the corn. Blend it again and place the mixture in a separate bowl. Add salt and mix. To get a firm texture, add maida and mix well. Make dumplings out of the mixture and press it gently to give it a round shape. Shallow fry the corn tikkis on a non-stick pan or deep fry in a kadhai.
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Corn toast
Ingredients
- 4 toasted whole bread slices
- ½ cup boiled sweet corn
- 2 tbsp cheese
- 1 tbsp butter
- ¼ chopped onions
- 2 tbsp maida
- 2 tbsp chopped capsicum
- Pinch of mustard and salt
- A little milk
Method: Heat the butter in a nonstick pan, add onions and sauté for two minutes. Add flour, cook for few seconds and add milk and cook till it thickens while stirring continuously. Add capsicum, mustard powder, corn, cheese, salt and cook for two minutes till it thickens. Spread a portion of the topping on the toasted bread. You can cut the bread into half and serve hot.
Recipe from The Secunderabad Club
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Corn Tsukune
Ingredient
- 300 gm sweet corn
- 2 tbsp sesame oil
- 1 tbsp miso paste
- 4 spring onions
- Red chilli paste or Naname Togarashi
- ½ cup yakitori mix (or use a mix of soy and sugar)
- 8 bamboo skewers
- Salt to taste
Method: Soak the bamboo skewers in water for 30 minutes. Grind the corn to a mince-like texture and set aside. Heat a pan over medium heat. When hot, add 1/3 of the corn mince and break any lumps. Cook well and transfer to a plate to let it cool. Combine the cooked and uncooked corn in a large bowl and mix well with a spatula. To that, add sesame oil, miso paste and spring onions and chilli paste. Lightly coat your hands with sesame oil to prevent the corn from sticking, scoop up a handful of the mixture and shape onto a skewer. Sprinkle the skewers with salt. Cook in a nonstick pan. When both sides are cooked, brush the skewers with the yakitori sauce and broil for another 30 seconds. Transfer the skewers to a serving plate and brush again. Serve with a sauce of your liking.
