A few recipes of easy-to-make dishes with this healthy and tasty grain

Who can resist roasted corn on the cob smeared with lemon juice and masala? Corn brightens any meal and is versatile. Roast corn directly on the gas burner and have it sprinkled with a pinch of red chilli powder, black salt, chaat masala or lemon juice with butter. Or mix chopped onions and green chutney with hung curd and pour it over roasted corn. Corn kernels can be mixed with vegetables, a dash of lemon juice and masala for a tasty bhel. Fresh corn kernels can be used in soups, stews, curry, salads, desserts and snacks. Buy corn as fresh as possible, since it loses its sweetness as days pass by. Do not add salt to water when boiling, since it toughens the corn. Don’t overcook as kernels will lose their flavour. Sweet corn is a good source of folate and potassium. It provides more starch and calories than many vegetables. It is also a good source of many vitamins, including Vitamin B5 and B3.

Here are the recipes for a few easy-to-prepare corn dishes.

Baby Corn Kebab

Ingredients

100 gm baby corn

1 cup bread crumbs

50 gm refined flour

A pinch of baking powder

Half tsp chilli powder

Half tsp garam masala

1 tsp lemon juice

Oil for cooking

Salt to taste

Method

Boil baby corn in water, drain and keep aside. Mix flour, baking powder, water, salt, chilli powder, garam masala powder and make a batter. Take baby corn in a bowl, add lemon juice and a little amount of salt and mix well. Set aside for 15 to 20 minutes. Dip the baby corn in the batter and roll it on bread crumbs. Deep fry baby corn till golden brown on medium flame. Serve hot with chutney.

Corn khichdi

Ingredients

2 cups tender corn kernels, grated off the cob and crushed in mixer

1 cup milk diluted with one-third cup water

1 tsp chopped green chillies

1 tsp ginger paste

A pinch of sugar

1 tsp lemon juice

2 tsp oil

Half tsp mustard seeds

Half tsp turmeric powder

A few curry leaves

Salt to taste

Method

Combine the corn with diluted milk, green chilli, ginger paste and sugar in a pressure cooker. Stir well and add salt to taste. Pressure cook for 10 to 12 minutes on low flame, after the pressure builds up. Remove from heat and set aside. Heat oil and add curry leaves, mustard seeds, turmeric powder and sauté for a minute. Add this tempering to corn. Mix well, and cook the corn on medium till it simmers. If it seems too dry, add a little water or milk. Remove from heat, add lemon juice and mix well. Serve hot.

Corn in Spinach

Ingredients

2 tbsp butter

4 dry red chillies

1 tbsp ginger, finely chopped

2 green chillies, slit

2 bunches of fresh spinach leaves, washed and chopped

1 tsp sugar

2 tbsp cream

1 cup shelled corn, boiled

A handful of fresh coriander leaves

Half tsp garam masala powder

Salt to taste

Method

Heat butter in a heavy-bottomed pan. Fry the red chilles till they darken. Add ginger and fry till it is light brown. Add green chillies and fry gently. Add the chopped spinach, sugar and salt. Mix well. Cook on medium flame without covering, stirring frequently for about 20 minutes or till spinach is cooked well and dry. Add in corn and mix well. Mix in cream, garam masala powder and simmer for two or three minutes. Remove from heat. Garnish with chopped coriander leaves. Serve hot with rice or chapatti.

Corn Kachori

Ingredients

6 medium-sized corn cobs

3 cups maida

5 cloves of garlic

1 medium-sized ginger

Half tsp garam masala

4 green chillies

1 lemon

Half tsp chilli powder

A handful of chopped coriander leaves

1 tbsp ghee

Oil for cooking

Salt to taste

Method

Add one tablespoon of ghee and salt to maida and knead into a stiff dough with a little salt. Cover and set aside for 20 minutes. Grind garlic and ginger into a fine paste. Remove kernels from the cobs and grind them into a fine paste. Heat a small amount of oil in a pan and fry ginger garlic paste till it’s light brown. Add corn paste, rest of the spices, salt and lemon juice. Stir in chopped coriander leaves, take off heat and cool. Pinch plum-sized balls off the dough. Flatten and roll them out like puris. Fill in with a little mixture and seal the edges tightly. Heat oil and deep fry kachoris on medium flame till light brown. Serve hot with sauce or chutney.