Sweet and spicy corn

 

Sweet and spicy corn

Sweet corn tastes even better when spiced in a Nepalese style. A must try recipe!
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 5 people

Ingredients
  

  • 5 cups Sweet corn separated from cob
  • 1 cup Red onion sliced thin
  • 1 medium sized, or to taste Jalapeno or any desired fresh chili sliced thin
  • 1 tsp Cumin powder - 1 tsp
  • 2 tsp Salt some more salt for boiling
  • 1 tsp Ghee
  • 1/2 cup Fried cilantro (fried coriander leaves)
  • 1 cup Vegetable oil

Instructions
 

  • Boil the corn with cob in salted water until soft. It may take around 10 minutes.
  • Meanwhile when the corn is boiling, slice the onion and chili.
  • Clean the cilantro (fresh coriander leaves) by separating leaves from the stem. Keep small amount of stems with leaves. Keep them like small florets.
  • In a medium hot vegetable oil, fry the cilantro leaves just for a second until it turns dark green. Remove from the oil immediately and place it on a paper towel or a dry surface.
  • After the corn is boiled, separate the corn from the cob and spread it on the tray. Use a knife to cut the corn from the cob. Gently separate the corn from the cobb by scrapping through a knife.
  • Heat up a pan, and add ghee. Add onions and cook only until translucent.
  • Add corn, salt and cumin powder. Cook for few minutes while continuously stirring. Wait until it starts making popping sound. Then add sliced chili and stir only for a minute. Turn off the heat.
  • Garnish with fried cilantro before serving. Serve hot.

Notes

The above recipe is an appetizer or can also be served as a side accompaniment vegetable with any main dish.
Dudhe makai in Nepali (sweet corn), is the right corn to prepare this dish. The best taste can be obtained from the fresh corn before they reach the harvesting season.
Any chilis can be used, the only thing we have to remember is that not to cook chili too much. That is why we only add it right before corn is ready to serve. This way chili still remains crunchy and tastes fresh.
We can cook the onion and corn separately and mix all the ingredients together in a large bowl when they are cold. Chopped cilantro can also be used. This way, this recipe turns into a cold version. In the Nepali language, it could be called SANDEKO DUDHE MAKAI.
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