Appetizers

Asian Style Sweet Corn

Sweet Corn

Come monsoons and our locales get peppered with street vendors freshly roasting corn aka bhutta! The crackling sound n tiny specs of fire, the familiar aroma of corn coming from the ancient coal fired Sigdi is an absolute multi-sensory treat!

Corn is truly multifaceted n can be cooked in a myriad of ways…Like my “Thai version” of “Buttery Corn”. These ones generously flavoured with lemon grass, red chilies, basil, coriander and unhesitatingly dunked in butter…

An indeed beautiful looking and equally delicious ‘Corn-on-the cob’, this one is great to serve as a side to any Asian meal or to be simply enjoyed solo as you lose yourself in the backdrop of those nostalgic rains !!!

Caution: serve with lots of paper napkins!

Read More…

 

Course Appetizer
Servings 4 – 6 persons
Prep time 10 minutes
Cook time 10 minutes

Ingredients for the Asian Style Sweet Corn

( 1 cup=200 ml, 1 tbsp=15 ml)

4 Nos. Sweet corn on the cob
½ cup Butter (salted)
2 tbsp Olive Oil
1 Lemon Grass stem (white part, only)
6 – 8 Whole fresh red chilies (seeds removed and finely chopped)
1 – 2 tbsp Lemon zest
1 No. Lemon Juice
6 – 8 Basil leaves, shredded
Salt to taste
4 – 5 tbsp Finely chopped coriander leaves

Instructions for the Asian Style Sweet Corn

1. Remove the threads from the corn. Wash well and cut into 2 cm (3/4­­­­th inch slices).
2. Heat the olive oil and half of the butter in a pan. Do not let the butter brown. Add in the corn pieces and toss well. Add in 60 ml water and cover and cook the corn.
3. Once done, add in the remaining butter, the lemon grass, chilies, lime zest, lemon juice, salt (if required), basil leaves and chopped coriander. Mix all the ingredients into the corn and toss well so that all the pieces are evenly coated.
4. Serve hot with plenty of napkins.

Note:

1. Please increase / decrease the chilies, lemon grass, basil, lemon juice, coriander leaves as per taste.
2. This recipe is loaded with a buttery flavour. Please don’t use butter scarcely.
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