Corn on the cob is a unique delicacy, adored in both India and the West.

Flavored sweet corn and toasted bhutta (corn on the cob) are some timeless variants of street food.

But this is a corn on the cob recipe that you will fall in love with. This goes perfectly with rice.

Corn is part of a host of Indian recipes, and powdered corn forms a staple cereal in North India called Makai, which is known to be highly nutritious, especially in winters.

Let’s now review some quick facts about corn:

1. The origins of corn are in the Americas, and it used to be an important part of the Native American diet!

2. Currently, the total production of corn exceeds that of wheat and rice!

Curry and Khadis

CORN ON THE COB

Preparation time 10 minutes

Cook time 15 minutes

For 4 people

INGREDIENTS

2 whole tripe cut into 1/2 “thick rolls

1 1/2 cups chopped onions

1/2 cup diced tomatoes

1 teaspoon red chili powder

4 tablespoons of oil

Salt to taste

1 1/2 tablespoon coriander seeds (dhania)

6 nos. clove (laung)

25 mm. (1 “) piece of cinnamon (dalchini)

1 tablespoon cumin seeds (jeera)

Let’s now look at the recipe for Corn on the Cob Curry.

For this we need sweet corn, tomato puree, and then we have coriander / clove seeds / piece of cinnamon / cumin powder. Let’s call it ground powder.

Other ingredients are onion paste, salt to taste, and chili powder.

Let’s see how we cook it.

Put a little oil in a pan and once it gets hot, add the onion paste.

The onion paste is made from raw onions. We haven’t toasted it.

Cook for a short period and then add the tomato puree.

After the tomato puree leaves oil, we will add ground powder and red chili powder.

Add a little water. Don’t add too much water; just make it a little thick.

The oil has separated from the curry.

Now we have to add the corn.

Remember one thing while cooking corn.

The middle portion should be well done too!

Let’s add corn to the pan now.

We will cook this with sauce for about 2 minutes.

We will add a little salt to taste.

Once the oil separates from the curry, add green coriander and mix well.

Now we can serve this!

You can choose to eat it with rice.

Use a little green coriander to decorate.

‘Corn on the Cob Curry’ is ready!