The arrival of the monsoons, my favourite time of the year, sees cart loads of fresh corn being sold all over the city where I live. The easiest and most tempting way to eat it is freshly roasted and slightly charred over hot coal, rubbed down with red chilli powder, salt and lemon. Most people would have at least once in their life, stopped their vehicle in pouring rain to get a freshly roasted bhutta to savour.
Fresh corn is extensively used in Indian cooking, from the bhutta malai curries of the north to Makai sabzi in Rajasthani cuisine, to crispy vadas of the south and of course there are cutlets, salads and pulavs. I have a list of recipes to try while fresh corn is still available. Use a sharp knife to remove the kernels from the cob, or peeled sweet corn that is readily available if you would prefer.
I made an easy chaat using store bought papdi. You could substitute crispy savoury tart/ canapes shells, toasted baguette or even indian khakras or papad depending on which part of the world you live in, or what you have handy.
Fresh Corn Papdi Chaat (serves 2)
Fresh Corn Kernels 1 cup
Onion 1 small, finely chopped
Tomato 1 small, finely chopped, pulp removed
Fresh Coriander 1 small bunch, finely chopped
Cucumber ½ small, peeled, deseeded and chopped
Papdis 1 small packet (any super market will have it in the snack section)
Fine Sev 1/2 cup
Salt and red chilli powder to taste
Chaat masala 1 teaspoon
Lemon juice ½ teaspoon
Steam the corn kernels for 3-4 minutes, rinse and drain. Set aside to cool.
Chop all the ingredients as mentioned and put them in a bowl.
Add the fresh coriander, lemon juice, red chilli powder, salt and chaat masala.
Place the papdis on a plate, spoon one spoon of the corn mixture onto each papdi, top with the fine sev, garnish with some more fresh coriander and serve immediately.
Am attempting to post soups and salads this whole month. In my mind, this qualifies as a very nice Indian Salad!
Some of the other corn recipes on this blog are: