A versatile ingredient, easy to adapt, and great to cook!
Sweet corn, also known, as sugar corn or pole corn is a variety of maize with high sugar content. this corn is the result of a naturally occurring recessive mutation in the genes which control the conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties, which are harvested when the kernels are dry and mature (dent stage), sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable rather than a grain.
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Earlier we used to find the fresh sweet corn a little before the rainy season in India and the visual appeal of it and the small street-side bhuttawalas roasting it on live charcoal, rubbing and applying that tangy, spicy, and salty masala with a piece of lime on the roasted corn is something which cannot replace anything else, that experience was just so very wow some!
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However, today we get the fresh sweet corn all year round and is easily accessible to us, while some of us pick our own corn, some others prefer to buy frozen as well. The variety of recipes with corn, of course, is never-ending and every cuisine has today tried to incorporate corn into its cooking styles in some way or the other for its color, crunch, health benefits, and reasonable cost as well.
Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen before the kernels become tough and starchy. In most parts of the western world sweet corn is traditionally eaten with beans; each food is deficient in two essential amino acids which happen to be abundant in the other, so together sweet corn and beans form a protein-complete meal, while in some continents the sweet corn cut off from the cobs is generally eaten with peas where this combination, given the practicality of steamed canned grains in an urban diet, is a frequent addition to diverse meals such as salads, stews, seasoned white rice, risottos, soups, pasta and more.
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However, in India, we prepare makai ka atta as well to make our favorite and yummy makai ki rotis to go along the Sarson ka saag, we also use corn in cutlets, shorba or soups, corn kofta curry, corn pulao, and even a makai aur khajoor ki phirni is a yummy treat!
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Here are a few simple to make- yummy to-try recipes with CORN:
Recipe-1] HEALTHY TOSS CORN BOWL
Recipe-2] METHI MAKKAI KI TIKKIS
Recipe-3] CUPPA CORN BROTH
Recipe-4] CORN-O-COPIA SALSA
Recipe-5] LAZEEZ MAKKAI PANEER KA TOAST SANDWICH
Recipe-6] CORN KE SAATH KUCH KHAS
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About the author
Dr. Kaviraj Khialani – celebrity master chef - is a Mumbai-based author, writer, academician, food –health-lifestyle coach, mentor & consultant.
He is specialized in over 33 International Cuisines & has worked with brands like the Taj Group of Hotels, Kuwait Airways to name a few. Chef Kaviraj has been awarded several Global and National Awards for his outstanding performance and achievements in his chosen field. He has been featured on Star Plus and Colors Television on several food shows as well.