Sweet and Tangy Corn

Still remember those childhood days and the beach... enjoying the grilled corn that we buy from street vendors..salty, spicy and with a bit lemon juice rubbed on the corn. Corn recipes are often very tempting and hot corn-on- the-cob is an essential for any summer time party. This recipe I have tried with frozen corn kernels and is a good accompaniment with chapatis or flat bread. I also tried it as part of a chicken avocado tortilla wrap.

 Ingredients

Corn Kernels - 1 cup

Tomato- 3 medium


Tomato puree- 1/2 cup

Sliced bell pepper- 1/2 cup


Onion- 1/2 cup

Chilly powder or paprika- 1/3 tsp

Pepper powder- 1/3 tsp

Fenugreek- 1/3 tsp

sugar- 1 tsp


salt to taste

oil- 1 1/2 tsp

butter- 1/2 tsp

coriander leaves for garnish

Microwave corn in high for three minutes. Saute bell pepper for a minute and keep aside.
In the same pan saute onions till translucent and add in the diced tomatoes, salt and cook them till it is soft. Add in tomato puree or you can add tomato paste ( 2 tsp) if you prefer. Saute this till the mixture is cooked and starts leaving the pan. Add chilly powder, pepper powder and fenugreek, sugar and corn kernels and blend it gently with the tomato mixture. Finally add butter. Serve it with the sauted bell pepper.


Try this recipe..


Hope you will all enjoy!!!