Tuesday, 7 August 2012

Creamed Corn

Come Rainy Season and you will see fresh corn everywhere on the streets here in India. You just can't miss the innumerable vendors sitting on the roadsides, grilling the fresh corn on small fires lit by charcoals. You can select your corn which they de-husk and then roast in front of you, whetting your appetite whilst you wait for your "bhutta" to get roasted. The corn is then handed to you, hot, straight from the fire, wrapped in the corn husk and spiced with chaat masala. Absolute Yum !! 
Takes me right back to my childhood days when our complete family (five of us) used to go for outings on a Lambretta scooter to India Gate.Those days, I remember how excited we would all get, having roasted bhutta and an orange bar sitting on the sprawling lawns in front of India Gate. It was the ultimate outing for us. Beats all Mc. Donald's and Pizza Hut's hands down. Nothing can even be comparable to those small pleasures of life, something which is beyond today's generations comprehension.
Another way I like having my corn is to boil the fresh corn in the pressure cooker with salt and a bit of turmeric. Mix salt and red chili powder in a small dish. Cut a fresh lemon wedge, dip the wedge in the salt and chili mixture, then rub the spiced lemon wedge all over the corn. You will love it !!
 It makes a great healthy snack ideal for a quick munch in-between meals. Whether roasted, boiled or steamed this is one vegetable which just cannot be ignored.

1 onion finely chopped
1 capsicum finely chopped
3 cups fresh corn kernels
1/2 cup milk
3 tablespoon butter
1/2 cup cream
1/2 tsp dried thyme 
1/2 cup grated mozzarella cheese
3 tbsp chopped chives
salt and pepper to taste

Heat butter in a pan and saute the onions and capsicum for a minute.
Add the corn, milk, cream and seasonings.
Cover and simmer for 5 minutes.
Add the cheese and cook for another minute.
Serve hot garnished with chives.

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