4 Corn Recipes To Relish This Monsoon

Corn on the cob, grilled, and rubbed with local spices and a dash of lime, finds fans the world over. A companion on evening strolls during monsoons, an accessory to chilled beer, a free pass for movie-time guilt-free gluttony, we can churn out infinite excuses to munch on this classic. Numerous corn recipes have become favourites in their countries of origin. The DSSC test kitchen spills the beans (recipes) from four different corners of the globe to get you to try corn in some unusual ways. Game?

 

Balinese-inspired Kaffir Lime Scented Sriracha Corn

Image: Food52

As popular as this international destination is its local snack, corn on the cob, enjoyed in equal measure by locals and tourists. Hitting the idyllic beaches of Bali with delicious munchies in tow should be on everyone’s must-do list. While you wait for that dream come true, try this unique recipe folding in flavours of Sriracha and kaffir lime to dish out a taste that will linger on long after the corn is devoured.

Prep Time: 10 minutes

Caters To: 2 persons

Challenge Level: Beginner

From The Pantry:

  • 2 corn ears
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon soy sauce
  • 1 tablespoon butter
  • 1 garlic clove, finely chopped
  • 2 kaffir lime leaves, shredded

Cook Away:

  1. Place the ears of the corn on a preheated grill.
  2. Meanwhile, gently heat the butter with shredded kaffir lime leaves. Drain the leaves and transfer the butter to a bowl.
  3. Add Sriracha, soy sauce, and garlic to the flavoured butter and whisk thoroughly.
  4. Brush the mix on the corn while it is still on the grill.
  5. Turn over on each side after 5 minutes, and brush more of the mix until the kernels are tender when pierced with a knife.
  6. Enjoy straight off the grill. Add salt to taste.

 

Mexican Elotes

Image: hispanic kitchen

Tacos, tamales, and tortas aside, there’s another Mexican street food that adds to its sizzling street food scene. The messy and delicious elotes are corn ears generously slathered with mayonnaise, sprinkled with heaps of cotija cheese and chilli flakes, and then finished off with a squeeze of lime.

Prep Time: 10 minutes

Caters To: 2 persons

Challenge Level: Beginner

From The Pantry:

  • 2 corn ears
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 3 tablespoons crumbled cotija cheese or shaved parmesan, plus extra for dusting
  • ½ teaspoon chilli powder
  • Wedges of one lime
  • Chopped coriander leaves for garnish

Cook Away:

  1. Place the ears of the corn on a grill.
  2. Meanwhile mix mayonnaise, sour cream, cheese, and chilli powder together.
  3. When the corn is done, brush them liberally with the mayonnaise and cheese mixture.
  4. Sprinkle more cheese on top along with some coriander. Serve hot with a wedge of lime.

 

East African Makai Paka

Image: savyeatsalot.com

Makai Paka is a unique corn preparation from East Africa which is made by simmering corn in a coconut curry with spices and herbs. Makai Paka can be had on its own or as a side dish to a meal of roast chicken and veggie casserole. Either way, it is a lip-smackin’ dish.

Prep Time: 35 minutes

Caters To: 4 persons

Challenge Level: Beginner

From The Pantry:

  • 4 corn ears
  • 1 can of coconut milk
  • Green chillies, minced
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt
  • 2 ½  cups water
  • Juice of 2 lemons
  • Chopped coriander leaves for garnish

Cook Away:

  1. Cut the corn cob into two or three pieces each. Add water to a deep vessel and place the corn in it.
  2. Bring the corn to a boil and add salt, minced chillies, and turmeric powder.
  3. With a spoon push the corn aside and add coconut milk. Keep stirring so that the milk does not split. When the sauce thickens turn off the heat.
  4. Transfer to a serving dish. Top with chopped coriander and lemon juice. You’re ready to serve.

 

Argentinian Corn and Potato Casserole

Creamy and comforting, this corn and potato casserole may well be called the Argentine equivalent of Shepherd’s Pie. With ingredients easily available in the pantry and an incredibly quick-fix preparation, this one has the potential of becoming your go-to recipe. Give it a go.

Prep Time: 30 minutes

Caters To: 4 persons

Challenge Level: Beginner

From The Pantry:

  • 4 medium-sized potatoes, boiled and peeled
  • 1½ cups full fat milk
  • 1 cup melted butter
  • 2 garlic cloves, minced
  • 2 cups frozen corn kernels, thawed
  • 1 cup grated cheese
  • Salt to taste
  • Freshly ground pepper to taste
  • Coriander to garnish

Mix Away:

  1. Cut the corn cob into two or three pieces each. Add water to a deep vessel and place the corn in it.
  2. Preheat the oven to 210C.
  3. Add the potatoes, ½  cup melted butter, minced garlic, pepper and salt. Mash them while adding milk in small quantities till they get fluffy.
  4. Layer the mashed potatoes on a buttered casserole.
  5. Puree the corn kernels with the remaining ½  cup melted butter and some milk if required. The corn should turn creamy.
  6. Pour the creamed corn over the potato mixture. Sprinkle with cheese. Bake for 20 minutes. Sprinkled with chopped coriander and serve.

 

Make a dash to the kitchen for a one of its kind corn-ival!