Dive into the world of delicious corn dishes with a unique twist! From crispy cutlets to creamy soups, these inventive recipes will make corn your new favorite ingredient. With monsoon showers drenching the landscape, there’s no better time to enjoy the comforting flavors of corn. Its golden hue and irresistible sweetness make corn the perfect treat for cozy, rainy days. Although corn is available year-round, it’s particularly delightful during the monsoon when it’s at its peak. Imagine biting into a juicy corncob, complemented by the cool breeze drifting through your window. These corn recipes provide a warm embrace, turning gloomy days into gourmet celebrations. Discover must-try innovative corn recipes to enhance your monsoon menu. (Also read: Tired of your usual coffee? Try these trending recipes for a delicious upgrade)
Celebrate the versatility of corn with these imaginative recipes that go beyond the ordinary.(Pinterest) Celebrate the versatility of corn with these imaginative recipes that go beyond the ordinary.(Pinterest)
Corn Pakodas (Recipe by Chef Tarla Dalal)
Ingredients:
- 1 cup grated sweet corn kernels (makai ke dane)
- 2 tbsp sweet corn kernels (makai ke dane)
- 1/4 cup finely chopped coriander (dhania)
- 2 tsp green chilli paste
- 2 1/2 tbsp rice flour (chawal ka atta)
- Salt to taste
- Oil for deep-frying
For Serving:
- Green chutney
- Tomato ketchup
Method:
- Combine all the ingredients in a bowl and mix well.
- Heat the oil in a deep kadhai, drop a little mixture and deep-fry 8 to 10 at a time on high flame until golden brown on all sides.
- Repeat step 2 to make more pakodas.
- Serve immediately with green chutney and tomato ketchup.
Tandoori Corn (Recipe by Chef Sanjeev Kapoor)
Ingredients:
- 4 corns on the cob
- ½ cup hung yogurt
- 1 tbsp ginger-garlic paste
- 4 tsps red chilli powder
- ½ tsp garam masala powder
- ½ tsp black salt
- Salt to taste
- ¼ tsp dried fenugreek leaves (kasuri methi) powder
- ½ lemon
- 1½ tbsps mustard oil
- 2 tsps oil + for drizzling
- 2 tsps butter
- Melted butter for brushing
- Chopped fresh coriander leaves for garnish
Method:
- Peel the corns on the cob.
- Bring sufficient water to a boil in a deep pan.
- Add the corns and cook for 10-12 minutes. Drain and allow to cool completely.
- To make the marinade, take hung yogurt in a bowl. Add ginger-garlic paste, red chilli powder, garam masala powder, black salt, salt, dried fenugreek leaves powder, lemon juice, and mustard oil and mix until well combined.
- Brush the marinade over the boiled corns. Take a few hot pieces of charcoal in a small stainless steel bowl and place it over the corn.
- Drizzle a few drops of oil, immediately cover, and let the flavor infuse for 1-2 minutes. Remove the bowl and let the corns marinate for 30-40 minutes.
- Heat butter and oil in a non-stick grill pan. Place the corns over it and grill for 1-2 minutes on each side or until well grilled on all sides.
- Place a wire rack over direct flame and place the corns over it and char for a few seconds on each side.
- Brush some butter over the charred corns and garnish with coriander leaves. Serve hot.
Sweet Corn Salad (Recipe by Chef Sanjeev Kapoor)
Ingredients:
- 2 cups sweet corn kernels
- 1½ tbsps butter
- 1 tsp olive oil
- Salt to taste
- Crushed black peppercorns to taste
- 50 grams tofu, cut into small cubes
- 1 medium red capsicum, cut into small pieces
- 1 cucumber, cut into ½ inch cubes
- 1 small white onion, chopped
Dressing:
- ½ cup fresh cream
- 1½ tbsps lemon juice
- Salt to taste
- Crushed black peppercorns to taste
- ½ tsp dried mango powder (amchur)
- ½ tsp red chilli powder
- 1-2 green chillies, chopped
- Lollo rosso lettuce leaves as required
Method:
- Heat 1 tbsp butter and olive oil in a non-stick pan. Add sweet corn kernels, salt, and crushed black peppercorns and sauté for 3-4 minutes. Remove from heat and transfer into a bowl and allow to cool completely.
- Heat the remaining butter in the same pan. Add tofu, salt, and crushed black peppercorns powder and mix well. Sauté for 2-3 minutes. Transfer into the same bowl and allow to cool completely.
- To make the dressing, take fresh cream in a bowl. Add lemon juice, salt, crushed black peppercorns, dried mango powder, and red chilli powder and mix well.
- Add green chillies and mix.
- Add red capsicum, cucumber, and white onion into the sweet corn-tofu mixture. Add the dressing and mix until well combined.
- Arrange the 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)
Ingredients:
- Homemade cream style corn as required
- Vegetable stock/hot water 1 litre
- Green chilli paste ½ tsp
- Ginger garlic paste 1 tsp
- Carrots ½ cup (chopped)
- French beans ½ cup (chopped)
- White pepper powder to taste
- Salt to taste
- Sugar to taste
- Vinegar 1 tsp
- Spring onion greens 2 tbsp
Method:
- 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 for 3-4 minutes on high flame.
- Now add the prepared homemade cream style sweet corn and white pepper powder, stir well and bring to a boil.
- Add cornflour and water slurry, stir while adding the slurry, mix well, and cook until the soup thickens.
- Discard the scum formed on the surface while cooking the soup. Check for seasoning and adjust salt and sugar accordingly.
- Add vinegar and spring onion greens, cook on high flame for a minute. Your sweet corn soup is ready, serve hot.
