CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Sweet corn also known as sugar corn or pole corn is a variety of maize with a high sugar content. This corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties, which are harvested when the kernels are dry and mature (dent stage), sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable rather than a grain.
Earlier we used to find the fresh sweet corn a little before rainy season in India and the visual appeal of it and the small street side bhutta walas roasting it on live charcoal, rubbing and applying that tangy, spicy and salty masala with a piece of lime on the roasted corn is something which cannot replace anything else, that experience was just so very wow some!
However today we get the fresh sweet corn all year round and is easily accessible to us, while some of us pick our own corn, some others prefer to buy frozen as well. The variety of recipes with corn of course are never ending and every cuisine has today tried to incorporate corn into its cooking styles in some way or the other for its color, crunch, health benefits and reasonable cost as well.
Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy. In most parts of the western world sweet corn is traditionally eaten with beans; each food is deficient in two essential amino acids which happen to be abundant in the other, so together sweet corn and beans form a protein-complete meal, while in some continents the sweet corn cut off from the cobs is generally eaten with peas where this combination, given the practicality of steamed canned grains in an urban diet, is a frequent addition to diverse meals such as salads, stews, seasoned white rice, risottos, soups, pasta and more.
However, in India we prepare makkai ka atta as well to make our favourite and yummy makkai ki rotis to go along the sarson ka saag, we also use corn in cutlets, shorba or soups, corn kofta curry, corn pulao and even a makkai aur khajoor ki phirni is a yummy treat!
Here are a few simple to make- yummy to try recipes with CORN:
HEALTHY TOSS CORN BOWL
Ingredients
Sweet corn-2 cups boiled.
Oil-1 tsp
Butter-1 tsp
Garlic-1 tsp chopped
Green chilies- 2 tsp chopped
Onion- 1 small chopped
Green capsicum- 1 small chopped
Salt and crushed black pepper to taste
Lime juice- 2 tsp
Soy sauce- 1 tsp
Red chili sauce- 2 tsp
Schezuan chutney-1 tsp
Chaat masala-1/2 tsp
Fresh coriander leaves-2 tbsp. chopped
Cucumber-1/2 no cut into small cubes.
Tomato-1 no cut into small cubes.
Boiled green moong- ½ cup or boiled rajma/chana etc can be used.
Roasted crushed peanuts- 2 tbsp.
Method
- Prepare all the ingredients for the healthy salad bowl.
- Heat oil and butter in a pan add in the garlic, chili and onions and saute for 1 minute.
- Add in the boiled corn, capsicum and seasonings, sauces, mix well add a little water to ensure its all mixing well and not sticking at the base of the pan.
- Allow to cook for 3-4 mins on medium flame, add in the boiled moong and mix, turn off the flame, cool down and then add the cucumber cubes, tomatoes, lime juice, coriander leaves and crushed peanuts to garnish and serve this cold/at room temperature.
For Non-Veg Varieties
Add boiled cubes of boneless chicken, saute prawns, cooked or fried fish pieces, sliced roast meat or cooked kababs etc can also be added into this corn bowl.
METHI MAKKAI KI TIKKIS
Ingredients
Sweet corn-1 cup boiled and lightly crushed.
Sweet potatoes- 2 -3 no boiled, peeled and grated/mashed
Salt and pepper to taste
Cumin powder-1/2 tsp
Oil-2 tsp
Red chili powder-1/2 tsp
Green chili- ginger-garlic paste-1 tsp mix.
Chaat masala-1/2 tsp
Methi leaves- 2 tbsp. chopped
Coriander leaves- 2 tbsp. chopped
For binding: breadcrumbs/ maida/corn flour as needed
Oil- as need to shallow fry or deep fry
To serve with: schezuan sauce/ green peanut mint chutney/ assorted dips with mayonnaise or hung curd.
Method
- Prepare all the ingredients for the methi makkai ki tikkis.
- Heat oil in a kadai and saute the corn with ginger-garlic-chili paste, methi, coriander leaves and add in the sweet potato, salt, pepper and all other spices as per taste and cook on a medium flame for 3-4 mins.
- Remove the mixture onto a thali or a plate and allow to cool a little, now add in the binding agents like breadcrumbs etc and mix it all up well to form a medium soft dough like texture and divide it into small lemon sized balls.
- Apply a little oil on the fingers and palms and shape the tikkis and coat with maida/corn flour and shallow fry/deep fry as desired to a nice golden color, remove and drain off excess oil and serve hot with chutneys/dips of your choice.
CUPPA CORN BROTH
Ingredients
Sweet corn-1 cup boiled
Oil-1 tsp
Butter-1/2 tsp
Garlic- 1 tsp chopped
Ginger-1 tsp chopped
Spring onion-2-3 chopped
Fresh sprouts-1/2 cup
Macaroni pasta-1/2 cup
Water/veg stock-4-5 cups
Carrot-1/2 no peeled and cut into small cubes.
Celery- 2-3 tbsp. chopped
Green/red capsicums-1/2 no cut into small dices.
Salt and pepper to taste
Mixed herbs- ½ tsp
Chili flakes-1/4 tsp
Lime juice-2 tsp
Fresh herbs like basil/coriander/mint- to be added.
Method
- Assemble the ingredients for the healthy corn soup.
- Heat oil and butter in a pan add in the garlic, onions and saute.
- Add in the corn and macaroni pasta, all tough veggies/similarly we can also add non-veg ingredients as desired like chicken sausages, salami, bacon etc if being used and add in the salt, pepper, herbs, chili flakes, stock and allow to simmer until macaroni pasta is cooked.
- Now add in the capsicums and check for seasonings adjust them accordingly and turn off the flame. Serve the soup hot along with a generous portion of the veggies at the base of the soup bowl and top with the liquid not to forget a squeeze of fresh lime juice and then garnish as desired with fresh herbs/sunflower seeds/flax seeds etc and enjoy this soup on a rainy day!
CORN-O-COPIA SALSA
Ingredients
Sweet corn- 1 and a half cups boiled.
Oil-1 tsp
Butter-1 tsp
Garlic- 1 tsp chopped
Onion-1 small chopped
Green/red/yellow capsicums-1/4 cup small cubes
Salt and pepper to taste
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
Red chili sauce- 2 tsp
Peanut butter-2 tsp
White vinegar-1 tsp
Tomato ketchup-2 tsp
Water-1/4 cup
Chopped parsley/coriander/mint leaves- 2 tbsp.
Jalapenos/gherkins/black or green olives as desired.
Roasted /boiled peanuts/groundnuts -1/4 cup
Method
- Prepare all the ingredients for the corn salsa recipe.
- Heat oil and butter in a wok/pan and saute the garlic, onions for a few seconds, add in the capsicums and corn and cook for 1 min.
- Add in the seasonings, sauces and capsicums and give it all a nice mix, add peanut butter and a little water and mix well add in the vinegar, fresh herbs.
- Simmer the mixture for 4-5 mins and allow to flavors to mix well. Add in the other add ons like olives/ jalapenos/sun- dried tomatoes etc if desired and mix well.
- Turn off the flame and allow the salsa to come to room temperature. Store the salsa in jars and refrigerate and use as needed. Serve with corn chips/nachos with a cheese sauce to go alongside for a nice starter/snack.
LAZEEZ MAKKAI PANEER KA TOAST SANDWICH
Ingredients
Sweet corn- 1 cup boiled
Brown bread/white bread/multi-grain bread slices- 8-10
Paneer/cottage cheese-150 gms grated
Green capsicum-1/2 no cut finely chopped.
Oil-1 tsp
Butter- 1 tsp + to apply on the bread slices
Garlic-1 tsp chopped
Onion- 2 tbsp. chopped
Green chilies-2 tsp chopped
Salt and pepper to taste
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
Tomato ketchup-2 tsp
Chaat masala-1/2 tsp
Red chili sauce- 2 tsp
Grated cheese- 2 tbsp.
Parsley/coriander-2 tsp chopped.
Method
- Assemble all the ingredients to prepare the corn and paneer toast sandwich.
- Heat oil and butter in a pan saute the garlic, onion, chilies and add in the green capsicums, corn and all seasonings, herbs and spices, sauces to taste, coriander/parsley and mix well.
- Cook the mixture for 3-4 mins on a medium flame and then finally add in the paneer and mix well. Cook for another 2 mins and turn off the flame, allow the filling to cool in a plate and then add in the grated cheese and mix.
- Now apply a little butter on the bread slices and place the cooled down filling in between the two slices of bread. Pre-heat the oven or griller/toaster and allow the sandwich to get a nice crunch and texture, cut into triangles/squares and serve with dips/sauces/chutneys.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow
