Sweet, spicy and tangy corn…
Having a long weekend, so enjoying Monday. Yesterday, I had a craving for South Indian food like dosa, sambar, methu vada, parippu vada etc. Unfortunately, there are no South Indian restaurants in my city, we do have a lot of North Indian restaurants though. So, if I get the craving for authentic South Indian food, I’ve to make it in my kitchen. These dishes couldn’t be made instantly, as the rice and dal had to be soaked overnight. I had soaked rice/urad dal for making dosa two days ago, and ground it to a smooth batter yesterday morning. It had to be set aside for 8 hours for fermentation. For making vadas, I soaked the dals in the morning and it was ready to be ground in the evening. I also had a craving for rasa vada, vada (made with lentil/dal) dipped in a spicy tangy sauce. I told ya, if I get the craving I cannot resist so made rasa vada as well. When I placed all these on the dining table, it was a like a virtual trip to South India, even my hubby who is a hard core non-veg was seen tempted and it was gratifying to see him indulged in those dishes.
Talking about corn, it’s in abundance in my refrigerator. I’ve been trying to make one corn dish/day and have put some in the freezer. Corn milkshake is a huge hit in my house, I had made it a few times already. The other day, I made this corn masala. In India, corn masala can be seen sold by the street vendors especially in North India. Just like me, my niece loves corn too. Well, we do have a lot of similarity in behavior as well as taste 🙂
This is a very easy to make corn dish. Enjoy the spiciness from the chili powder, tanginess from the lemon juice and the sweetness from the corn…
Corn Masala
Ingredients
- Sweet Corn kernels- of 2 corn
- Olive oil- 1 tbsp
- Garam masala- 1 tsp
- Kashmiri red chili powder- 1 tsp ( or use regular chili powder)
- Ground pepper- 1/8 to 1/4 tsp
- Turmeric powder- 1/4 tsp
- Salt- to taste
- Lemon juice- 1 tbsp
- Cilantro, minced- 3 tbsp
Instruction
- I scrapped the kernels off the cob using a knife.
- Place a pan over medium heat, add olive oil.
- Add the corn and saute for a minute.
- Add chili powder, turmeric powder, garam masala, ground pepper and salt, combine well.
- Saute for a few minutes.
- It doesn’t have to be cooked well.
- Add lemon juice, combine well.
- Finish it off with cilantro.
- Remove from the heat.
- Serve in small cups or bowls.
- Sweet Corn kernels- of 2 corn
- Olive oil- 1 tbsp
- Garam masala- 1 tsp
- Kashmiri red chili powder- 1 tsp ( or use regular chili powder)
- Ground pepper- ⅛ to ¼ tsp
- Turmeric powder- ¼ tsp
- Salt- to taste
- Lemon juice- 1 tbsp
- Cilantro, minced- 3 tbsp
- I scrapped the kernels off the cob using a knife.
- Place a pan over medium heat, add olive oil.
- Add the corn and saute for a minute.
- Add chili powder, turmeric powder, garam masala, ground pepper and salt, combine well.
- Saute for a few minutes.
- It doesn't have to be cooked well.
- Add lemon juice, combine well.
- Finish it off with cilantro.
- Remove from the heat.
- Serve in small cups or bowls.
