With monsoon rains soaking the landscape, there’s no better time to enjoy the comforting taste of corn. Its golden colour and delightful sweetness make corn the perfect food for cosy, rainy days. Although corn is a year-round staple, it’s especially delightful during monsoons when it’s at its peak. Imagine sinking your teeth into succulent corn kernels with the cool breeze blowing through your window. These corn recipes offer a warm embrace, turning dull days into cheesy festivities. Discover must-try, creative corn recipes to amp up your monsoon menu. (Also read: Are you bored with your old coffee? Try these trending recipes for delicious coffee ,
Corn fritters
(Recipe by Chef Tarla Dalal)
Material:
1 cup grated corn kernels (maize kernels)
2 tablespoons sweet corn kernels (maize kernels)
1/4 cup finely chopped coriander
2 tsp green chilli paste
2 1/2 tablespoons rice flour
salt to taste
Oil for frying
For serving
Green chutney
Tomato Ketchup
Method:
1. Combine all the ingredients in a bowl and mix well.
2. Heat the oil in a deep pan, add some of the mixture and fry on high flame, 8 to 10 pieces at a time, till they turn golden brown on all sides.
3. Repeat step 2 to make more pakoras.
4. Serve immediately with green chutney and tomato ketchup.
Tandoori Makka
(Recipe by Chef Sanjeev Kapoor)
Material:
4 corn cobs
½ cup curd
1 tablespoon ginger-garlic paste
4 teaspoons red chili powder
½ tsp garam masala powder
½ tsp black salt
salt to taste
¼ tsp dried fenugreek leaves (kasuri methi) powder
½ lemon
1½ tbsp mustard oil
2 teaspoons oil + for sprinkling
2 tbsp butter
melted butter for brushing
Chopped fresh coriander leaves for garnish
Method:
1. Peel the corn cobs.
2. Boil enough water in a deep pan.
3. Add corn and cook for 10-12 minutes. Drain the water and let it cool completely.
4. To make the marinade, take curd in a bowl, add ginger-garlic paste, red chili powder, garam masala powder, black salt, salt, dried fenugreek leaves powder, squeeze lemon juice and add mustard oil and mix well.
5. Brush the marinade on the boiled corn. Take a few hot pieces of charcoal in a small stainless steel bowl and place it on the corn.
6. Add a few drops of oil, cover immediately and allow the flavours to infuse for 1-2 minutes. Remove the bowl and let the corn marinate for 30-40 minutes.
7. Heat butter and oil in a non-stick grill pan. Place the corn on it and grill for 1-2 minutes on both sides or till the corn is well grilled on all sides.
8. Place a wire rack directly over the flame and place the corn on it and cook for a few seconds on both sides.
9. Apply some butter on the roasted corn and garnish with coriander leaves. Serve hot.
Sweet Corn Salad
(Recipe by Chef Sanjeev Kapoor)
Material:
2 cups sweet corn kernels
1½ tbsp butter
1 teaspoon olive oil
salt to taste
Ground black pepper to taste
50 g tofu, cut into small cubes
1 medium red capsicum, cut into small pieces
1 cucumber, cut into ½-inch pieces
1 small white onion, chopped
Dressing
½ cup fresh cream
1½ tbsp lemon juice
salt to taste
Ground black pepper to taste
½ tsp dry mango powder
½ tsp red chilli powder
1-2 green chillies, chopped
Lollo Rosso lettuce leaves as needed
Method:
1. Heat 1 tbsp each of butter and olive oil in a non-stick pan. Add sweet corn kernels, salt and crushed black pepper and sauté for 3-4 minutes. Remove the pan from the heat and transfer to a bowl and let it cool completely.
2. Heat the remaining butter in the same pan. Add tofu, salt and crushed black pepper powder and mix well. Saute for 2-3 minutes. Transfer to the same bowl and let it cool completely.
3. To make the dressing, take fresh cream in a bowl. Add lemon juice, salt, crushed black pepper, dried mango powder and red chilli powder and mix well.
4. Add green chillies and mix.
5. Add red bell pepper, cucumber and white onion to the sweet corn-tofu mixture. Add the dressing and mix well.
6. Arrange Lollo Rosso lettuce leaves on a serving plate. Place the salad on it. Garnish with mint leaves and serve immediately.
Sweet Corn Soup
(Recipe by Chef Sanjyot Keer)
Material:
as needed Homemade cream style corn
Vegetable stock/hot water 1 litre
Green chilli paste ½ tsp
Ginger garlic paste 1 teaspoon
Carrot ½ cup (chopped)
French beans ½ cup (chopped)
White pepper powder to taste
salt to taste
Sugar to taste
Vinegar 1 tsp
Spring onion leaves 2 tablespoons
Method:
1. Add vegetable stock or hot water in a stock pot, then add green chilli paste, ginger garlic paste, chopped carrots and beans, stir and cook on high flame for 3-4 minutes.
2. Now add home made cream style sweet corn and white pepper powder to it, stir well and bring it to a boil.
3. Now add the cornflour and water solution into it, mix well while adding the solution and cook till the soup thickens.
4. While cooking the soup, skim off the scum that forms on the surface. Check the seasoning and adjust the salt and sugar accordingly.
5. Now add vinegar and green onions and cook on high flame for a minute. Your sweet corn soup is ready, serve hot.
