5 tasty ways to experiment with corn this monsoon

Monsoon season has finally knocked on our doors, giving us some sense of relief from the scorching summer heat. Pitter-patter of rain, cool breeze blowing, pleasant earthy smell after the first rain of the season; rainy season actually drives the blues away and instantly puts us in a better mood. What better way to welcome the monsoon season than by trying out some monsoon-special snacks? Here are some easy recipes that you can try with corn and make rainy days even more special. (image credits-istock)

Boil 1 cup of corn in a pot of water. Add some salt and boil for about 5-6 minutes. Take out the corn in a bowl and pat dry with a paper towel. Now add 2 tbsp cornflour to the bowl and toss well to coat the corn well. Heat some oil in a kadhai for deep-frying. Fry the coated corn in batches until crispy. Take out the crispy corn in a bowl. Add ¼ tsp red chilli powder, ½ tsp chaat masala, ¼ tsp roasted cumin powder, juice of half a lemon and salt as per taste. Mix well to coat the fried corn in the masala. Your lip-smacking Crispy Corn snack is ready to be served.

Also Read: Why bhuttas are the ultimate monsoon snack

Boil 1 cup of corn and mash it roughly. Also, boil 1 sweet potato and mash it. Collect mashed corn and sweet potato in a bowl. Add salt as per taste along with 2 tbsp chopped onion, 2 tbsp coriander leaves, 2 tbsp grated cheese, 2 tbsp breadcrumbs, 2 tbsp cornflour and mix well. Now add some spices like ½ tsp red chilli powder, ½ tsp roasted cumin powder, ¼ tsp chaat masala and ¼ tsp garam masala. Mix well to make a dough-like mixture. Now grease your hands a bit and make small tikkis from the mixture. Shallow fry the tikkis until crispy and serve with chutney of your choice.

Boil 1 cup of corn until soft and drain all the water. Pat dry the corn a bit and collect in a bowl. Add some chopped onion, tomato, coriander leaves and green chilli to the bowl. Now add 2 tbsp mint chutney, 2 tbsp tamarind chutney, ¼ cup sev, ¼ cup puffed rice and give a good mix. Add some seasoning like chaat masala, red chilli powder and salt as per taste. Give a good toss and serve.

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Take ½ cup boiled corn in a bowl along with chopped ½ onion, ½ capsicum, 2 tbsp coriander leaves, 2 grated cheese cubes, ¼ tsp black pepper powder, ¼ tsp chaat masala and salt as per taste. Mix well to prepare the stuffing mixture. Now take a bread slice and spread 1 tsp mint chutney on it. Spread some corn mixture on the bread slice. Take another bread slice and spread 1 tsp mint chutney on it. Cover the sandwich with this bread slice. Now just toast the sandwich using some butter on a non-stick tawa or use a sandwich maker to grill it.

Grilled Corn or Bhutta takes us all back to our childhood days when Corn on the cob was our go-to monsoon snack. Here is how you can make it at home.

Take a whole corn, with the leaf cover still on. Put it directly on flame and roast from all sides until black patches appear. This will help in cooking the corn from the inside without burning it. Now tear the leaves and remove them completely. Again put the whole corn on flame and keep rotating it to grill it from all sides. Once brown-black patches appear evenly, the Bhutta is ready. Make sure you don’t burn the corn while roasting it. Now just rub a lemon on the Bhutta, sprinkle black salt, red chilli powder and chaat masala on it and enjoy the lip-smacking snack.

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