Corn 🌽 its fruit, its a vegetable or a grain ? Well this dispute cannot be easily resolved but one thing is certain, corn can be eaten in so many different ways and can be prepared into so many varieties of dishes.
Today we’ll have a look at 3 of the most loved and easy corn recipes.
1. Corn Fritters with Roasted Bell Pepper Sauce
For Fritters: 150 gm corn on the cob, 1 small onion, chopped 2 garlic cloves , 2 green chillies, 1 tsp baking powder, 1/2 tsp baking soda, 1 Tbsp polenta , 1 Tbsp besan (gram flour) , 1 Tbsp maida, 1/2 tsp cumin powder, 1 Tbsp olive oil, 4-5 Tbsp of vegetable oil for frying, 1 big pinch smoked paprika, 1 tsp parsley, chopped 2 Tbsp milk , 1 tsp red chilly powder.
For the Sauce: 1 red bell pepper Salt and pepper to season , 2-3 tsp of olive oil, 1-2 tsp of red wine vinegar , 1 pinch of smoked paprika , 2-3 cloves of garlic.
If using corn on the cob, cut the corn kernels. If using frozen corn then defrost. In a pan, sweat chopped onions, garlic, corn kernels and chilies for 2 minutes. Transfer this into a food processor with polenta, maida, besan, baking powder, baking soda, cumin powder and paprika blits to make a stiff dough. Add a little milk if to dry. Shape this mix into small balls and deep fry until crispy brown.
For the Sauce: Rub the red bell pepper with salt, pepper and olive oil. Roast in the oven at 180 degrees Celsius or char on a grill. Transfer into a bowl and cover with cling film. This will crinkle the skin and make it easier to peel off. Slice into two, de-stem and de-seed. Using a food processor, puree the peppers along with garlic, salt, pepper, white pepper and paprika into a thick sauce.
2. Corn and Pomegranate Chaat
1/2 cup boiled corn, 1/2 orange 1/2 pomegranate Mint, a small bunch chopped, 1 capsicum, halved 3 Tbsp tamarind extract , Salt to taste, 3 tsp Indian mustard sauce, 1 tsp chaat masala Boondies, a small cup Coriander, a small bunch chopped 1/2 tsp cumin powder, 1/2 lime.
In a bowl, add boiled corn, orange, pomegranate, chopped mint and chopped capsicum. Mix them well together. Add tamarind extract, salt, mustard sauce, chaat masala, few boondies, chopped coriander leaves, cumin, chili powder and lime. Mix them all well together and your corn and pomegranate chaat is ready to eat.
3. Savory Corn Tarts
For the crust: 1 cup corn meal / makki ka atta, 1/2 tsp salt, 1/ tsp sugar, 1/2 tsp thyme, 1 cup shredded cheddar cheese, 1 Tbsp oil, 1 whole egg
For the filling: 1 Tbsp oil, 1/2 cup mushrooms finely chopped, Handful whole spinach leaves, 1/2 cup corn kernels, boiled, Salt & pepper to flavor, A few sprigs of thyme, 100 gms ricotta cheese, 1 egg, 1 Tbsp cream, 1 Tbsp cheese to sprinkle.
For the crust: Pour the corn meal in a bowl and sprinkle in salt, sugar & thyme. Now add cheese and between your fingers start mashing it in with the flour. To bring the dough together, add an egg and oil and bring it together to make it into crumbly dough. Do not use your palms while doing so, use your fingertips for a better texture. Press the dough into moulds and chill in the freezer for 10 minutes and later bake it in the oven for 10-15 minutes or till slightly golden.
For the filling: In hot oil add the mushrooms, corn and spinach. After warming them up, add salt, pepper and fresh thyme. Take the mixture off heat and add ricotta cheese, 1 egg, cheese & cream. Pour filling into the tarts. Top it with a few strands of grated cheese and pop them in the oven for 20 minutes. Serve!
From fritters to kernels to tarts, these are different variations from which you can prepare corn. Hope you enjoy making these, do let us know your feedback through reviews.