Tag Archives: Sweet Corn

Recipes: Corn, Peas and Peanut Curry

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Some weeks back, I had to make a sabzi for lunch, but was not in a mood to cook and also had nothing really likeable in the fridge. So I decided to raid my freezer and see what I can come up with and this curry was the result. This took me about 30 minutes in total to make, including about 20-25 minutes of soaking time with the actual curry taking less than 10 minutes to make. It was quite delicious to eat.

Corn, Peas and Peanut Curry

Ingredients:

  • 1 cup frozen green peas
  • 1 cup frozen yellow corn
  • ½ cup raw peanuts
  • 1 tsp cumin seeds
  • 2 tsp oil
  • 1 tsp lemon juice (optional)
  • Salt to taste
  • Pepper to taste

Method:

  • Soak the corn, peas, and peanuts in a bowl with hot water for at least 30 minutes.
  • Salt the water, cook the vegetables and peanuts on the stovetop or microwave for 5 minutes, and drain.
  • Heat the oil in a pan, and when the oil heats up, add the cumin seeds and let them pop.
  • Once the cumin pops, add in the drained vegetables and stir well.
  • Season with salt and pepper and let it cook covered on a low to medium flame for 5 minutes.
  • Switch off the gas, drizzle lemon juice if using, and serve hot with rice or rotis.

Navratri Recipes: Sweet Corn Sundal

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Another Navratri sundal recipe. This one came about serendipitously. I actually wanted to make something sweet that day but became late to make the offering so thought of making something with sweet corn. I made it like any sundal, but changed it up a bit. It also makes a very healthy salad or as a side for your main meal. S loved it so much that he made me make it again the next day.

Sweet Corn Sundal

Ingredients:

  • 2 cups frozen sweet corn
  • 1 tsp mustard seeds
  • 1/2 tsp broken urad dal
  • 1/2 tsp white sesame seeds
  • 1/4 cup grated coconut
  • 1/8 tsp asafoetida powder
  • 3-4 curry leaves
  • 1 tsp green chilli paste
  • 1 tsp lemon juice
  • 1 tbsp oil
  • Salt to taste

Method:

  • Boil the sweet corn in a microwave for 5-10 minutes seasoned with some salt until the corn is soft and cooked.
  • Heat the oil in a pan and when it warms up, add the mustard seeds and let it crackle. Then add the urad dal and sesame seeds and stir for a while till the urad dal turns a golden brown colour and the sesame seeds start to pop. Don’t let them turn black.
  • Add the asafoetida and curry leaves and let the curry leaves become crisp.
  • Now add the green chilli paste and stir for a few minutes. Then pour in the cooked corn and let it stir for 2-3 minutes.
  • Check for seasoning at this point. If you are making this as an offering, then no tasting, please.
  • Drizzle the lemon juice and the grated coconut and switch off the flame.
  • Serve hot as a side dish or cold as a salad.

Recipes: Sweet Corn and Capsicum Curry

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Over the weekend, I brought some frozen sweet corn without realising that I already had some at home. So earlier this week, I decided to try a dry sweet corn curry. This was really simple and took me less than 15 minutes to make, start to finish.

Sweet Corn and Capsicum Curry

Ingredients:

  • 1 cup frozen sweet corn
  • 1 large green capsicum
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1 tsp red chilli powder
  • 1 tsp cumin powder
  • 1/4 tsp garam masala powder
  • 1 tsp lemon juice
  • 1 tsp dried fenugreek powder (optional)
  • 1 tbsp oil
  • Salt to taste
  • Chopped coriander leaves to garnish

Method:

  • Cook the sweet corn in the microwave until it becomes soft. Then drain the water and keep aside.
  • Chop the capsicum into small pieces and keep aside.
  • Heat oil and when it warms up, add the cumin and fennel seeds one at a time and give it a good stir.
  • Then add the chopped capsicum and stir for a few minutes till it starts to soften.
  • Then add the defrosted corn and stir for a while. Add in the spices – salt, red chilli powder and cumin powder and let the capsicum and corn, cook. When it is almost cooked, add in 1/4 tsp garam masala and let the spices mix well.
  • Crush the fenugreek leaves in the palm of your hand and sprinkle it over the corn and capsicum. Switch off the gas, add a dash of lemon juice and some coriander leaves and serve hot with rice or a flatbread.

Notes:

  • I made this version a no onion, no garlic one since Navratri is almost here.
  • You can make this with onions and ginger and garlic by adding grated or minced ginger and garlic in the initial stage when you add the cumin seeds and onions after that but before the capsicum.
  • You can also use dried mango powder or amchoor powder instead of lemon juice. If using amchoor powder, add it when you add the spices. You can also use a combination of both, but adjust depending on how sour you need the dish to be.

 

Recipes: Sweet Corn Soup

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I’m actually surprised at myself that even though I’ve been cooking for so long, I’ve never made sweet corn soup. The other day, as I was planning our Sunday menu, my dad asked for this soup. I then realised I’ve yet to make this so looked around some sites and came up with my version of sweet corn soup. This recipe has minimal ingredients and I omitted corn paste which is traditionally used to thicken the soup, instead used nuts to thicken the soup. The verdict was very encouraging, everyone loved the soup and went for seconds and thirds and there was none left in the pot at the end of the meal!

Sweet Corn Soup

Ingredients:

  • 2 cups, frozen sweet corn, soaked in hot water for 30 minutes and drained
  • 1 handful each of almonds and cashew nuts, soaked in hot water for 30 minutes.
  • 1 bunch spring onions
  • 2 cups milk
  • 2 tsp pepper powder
  • 2 tbsp butter
  • 1 tsp oil
  • Salt to taste

Method:

  • Remove the skin of the almonds and keep the nuts aside.
  • Blend 1 cup sweet corn into a smooth paste with 1 cup milk, the soaked almonds and cashew nuts and some water.
  • Finely chop the spring onions and keep the white and green parts separate.
  • Heat a pan and put in the butter and oil.
  • When the butter melts, add the white part of the spring onions and fry till it becomes translucent. Then add salt and pepper and fry for a couple of seconds.
  • Next add in the remaining whole corn kernels and stir for a minute or two.
  • Now pour the blended corn and nut paste into the pan and stir well till it starts bubbling.
  • Add equal quantities of water and milk to thin it and season accordingly.
  • Serve hot garnished with the green portion of the spring onion.