Hot corn tastes great in the monsoon. Here’s how to cook with it in these two easy ways…!
Ingredients: Corn kernels – 1 cup Red bell peppers – 1 tbsp Onions and spring onions chopped – 1 tbsp each Chopped Kairi- ¾ tbsp Celery stalk, diced – 1 tbsp Cherry tomatoes – 5 Pineapple diced – 1 tbsp Parsley – 1 tsp Cilantro leaves – 1 tsp Basil – 3 leaves Avocado, diced – ½ each Olive oil – 1 tbsp Lemon juice – 2 tsp Black salt – to taste Tacos – 3 shells
Method: Blanch the corn in hot water with salt. Do not overcook it. Drain and set aside. Now, cut the onions, peppers, pineapple, kairi (raw mango), celery and avocado. Also dice the cherry tomatoes and add the herbs like basil, parsley and cilantro basil to the vegetables. Season this. Add the lemon juice and olive oil. Toss it well and serve it in the shells with herb buttered rice on the side.
Ingredients: Onions, chopped – 1 Leeks, chopped – ½ cup Celery, chopped – ½ cup Potatoes, diced – 1 cup Corn kernels – 2 cups Yellow peppers, chopped – ½ cup Garlic, chopped – 1 tbsp Vegetable stock – 1 litre Milk – a cup Parlsey – 1 tsp Chives – 1 tsp Cream – ¾ cup Olive oil – 1 tbsp Butter – to taste
Method: Heat a pan and drizzle the butter into it. When it melts add some of the oil and the onions, chopped potatoes, leeks, celery plus the yellow bell peppers and corn kernels, taking care not to over cook it. Add the garlic and saute too. Add the milk and vegetable stock. Cook till the vegetables turn soft. Blend this and add cream plus the seasoning, as well as the chopped herbs. Serve hot with garlic bread.