Who doesn’t love corn ! it could be corn rice, in a pizza, sweet corn soup or simply a “bhutta”, well it’s irresistible. I haven’t met a person who doesn’t like bhutta. Specially when it’s raining.WOW, bhutta and a mix of salt and chili powder spread over it and a dash of lemon to get it going. Whoohoo :). Another favorite of mine is this recipe. I call it Lemon corn salad. Well it’s a real quickie, tangy and very healthy too. It’s that perfect 4 pm food. Very easy to prepare and super tasty too.
It’s been raining in Pune for a few days. And I had got a couple of raw corn on the cobs stacked up. Rains, stacked corn & cool weather a perfect combination to get this recipe going. Well, who said healthy food ain’t tasty. Every mall or theater has a counter which sells this. But Why wait for a movie, go ahead and give it a try. Am sure you’ll like it.
Sweet Corn Kernels – 1 cup
Chaat Masala – ¾ teaspoon
Lemon – 1 small wedge
Black pepper powder – ½ teaspoon
Fresh coriander leaves- a few springs
Water (to boil) – 2 cups
- Boil 2 cups of water in a pan. Turn off the gas and then add 1 cup sweet corn kernels to it and cover the pan . Let it soak for 5-8 mins.
- Drain the water and transfer the boiled corn in a bowl.
- Add the chaat masala, black pepper powder to it.
- Squeeze the wedge of lemon and add finely chopped coriander leaves.
- Mix well.
Lemon Corn Salad is ready to eat
- You may use fresh, canned or frozen sweet corn. I’ve used fresh.
- Add salt to taste if you need. I haven’t added any to keep my salt intake in check. (Perhaps you won’t miss it since chaat masala is quite sufficient).
- If you want you can add a dash of butter for a rich taste. Again I have given it a miss. (Healthy fooooood people, healthy food )
Recently I was very bored to make the same veggies and wanted some change. I knew there was corn stocked. All I had to do was buy some paneer. It was the best time to prepare this veggie. A nice, spicy and hot dish like this is perfect for a change.
The mix of paneer, sweet corn and capsicum plus the spices, makes this dish absolutely delectable..Enjoy!!!
Sweet corn kernels – 1 cup
Cottage Cheese/ Paneer – 150 gms
Capsicum- 2 medium sized
Fresh cream – ¼ cup
Oil – 2 tablespoons
Ginger garlic paste – 1 teaspoon
Onion (finely chopped) – 2 medium sized
Tomato (finely chopped) – 2 medium sized
Cumin seeds – 1 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Red chili powder – 1 teaspoon
Garam masala – 1 teaspoon
Turmeric powder – 1 teaspoon
Tomato ketchup – ¼ cup
Salt – to taste
- Boil the sweet corn till tender and drain the excess water and keep aside.
- Wash and deseed the capsicum. Cut it into small cubes.
- Cut the paneer into 1 inch cubes.
- In a kadhai or a heavy bottomed pan heat oil. Add cumin seeds and once it splutters add the chopped onions until transparent. Add the ginger garlic paste and mix well.
- Now add the tomatoes, red chili powder, turmeric powder, coriander powder and cumin powder. Mix well on a low flame until oil separates from the masala and the tomatoes become tender.
- Add little water for the gravy. Add the boiled corn, capsicum and sauté well.
- Add the garam masala, salt and tomato ketchup.
- Once the capsicum is half cooked add the paneer and fresh cream. Mix gently and let it cook on a low flame with lid on till the capsicum is cooked properly.
- Garnish with freshly chopped coriander and serve with parathas or chapattis.
You may reduce or increase the amount of garam masala according to taste.