During the monsoons, there are a lot of corn kernels that are available in packets in the market. While it rains heavily and the weather is cool, is very comforting to sit with a nice bowl of hot corn kernels. The problem is, a bowl may not be enough.
My nephew (Samson Sequeira) loves eating Steamed Corn. He prefers them in 3 flavours: Salt & Pepper, Butter; and Cheese. In this recipe, I have flavoured the corn kernels with lime and chilli to give it an Indian twist.
|Preparation Time||:||20 minutes|
|Cooking Time||:||5 minutes|
|Corn Kernels||4 cups|
|Grated Cheese||½ cup|
|Lime Juice||¼ cup|
|Red Chilli Powder (optional)||2 teaspoons|
|Coriander Leaves (finely chopped)||1 tablespoon|
|Freshly Crushed Black Peppercorns||To taste|
|1. Add the corn kernels in a pressure cooker, pour in 1 cup water; and cook for 3-4 whistles
2. Drain and keep the kernels aside in a bowl
3. Add the grated cheese, chopped coriander leaves, lime juice and red chilli powder to the kernels. Season the corn kernels. Mix well
4. Serve immediately.
|· If using corn-on-the cob, then pressure cook the cobs (as in Step 1); and remove the kernels with a knife
· I usually don’t thrown the corn kernel water (from Step 2). I reserve it to use in cooking: whether it is for making pulao and adding to a curry to enhancing the flavour.