Corn is one of those interesting ingredients to involve in our day to day cooking in a variety of ways since it not only adds a touch and look of freshness to the dish it is added but also adds a nice bite and crunch as a texture too. The versatility of corn in today’s times has really gone up a lot since not only regular dishes, classic varieties but also contemporary and creative cuisines have incorporated corn in amazing ways!



Do try few recipes using corn adapted with a twist of taste!



2 cups sweet corn, boiled
2 tsp olive oil
1 tsp garlic, chopped
1 tsp green chili, chopped
2-3 spring onions, chopped
½ green capsicum, small dices
Salt and pepper to taste
¼ cup mayonnaise/hung curd/greek yogurt.
2 tsp peanut butter mixed with 1 tsp tomato ketchup
¼ tsp chili flakes
¼ tsp fresh herbs
½ tsp chaat masala powder
2 tsp coriander leaves/basil leaves
2 tbsp. spring onion greens, chopped
2 tbsp. peanuts, roasted & crushed
For non-veg options: ¼ cup boiled, diced chicken or 2 hardboiled eggs, diced or 2-3 chicken sausages, sliced.
Prepare all the ingredients as per the recipe for veg/non-veg options. In a mixing bowl combine together the ingredients for the dressing and mix them well. In a pan take 2 tsp olive oil and saute the garlic, chilies, onions, capsicums along with the boiled sweet corn for 2-3 mins and remove. allow it to cool completely and then add it into the prepared dressing and give it all a nice mix-n-toss. Portion the fusion chaat recipe into a serving bowl and garnish with greens and a little dusting of chaat masala, add a slice of lime and serve chilled.



2 cups sweet corn, boiled
1 tsp oil
1 tsp butter
1 tsp garlic, chopped
½ onion, chopped
1 tsp green chili chopped
1/2 cup milk / soy milk
2 tsp maida
Salt and pepper to taste
½ tsp chilli flakes
½ tsp mixed herbs
2 tbsp. cheese, grated
2 tsp parsley/coriander, chopped.
2 tsp cream
2 tsp cashew paste/almond paste
1 pinch of cinnamon powder
2 stalks celery, chopped
2-3 cups water/vegetable stock
For non-veg: use boiled chopped/shredded chicken pieces as a garnish in the soup, saute prawns and add it as well if desired for a variation, in that case avoid the milk and use only cream
Prepare all the ingredients for the creamy corn soup and heat oil in a pan add in the oil and saute the garlic, chilies and onions for a minute. Add in the boiled sweet corn and chopped celery, add in the butter and refined flour and saute it for a minute. Add in milk, water/veg stock, salt, pepper, herbs and a dash of chili flakes and mix well. Allow the soup to come to a boil and simmer for 12-15 mins. Cool, puree the soup and strain it. Bring it back to a boil, add in the cashew paste, cream and mix well. Check for seasonings and portion out the soup into soup bowls, garnish with cheese, a dash of cinnamon powder, chili flakes, some fresh herbs and serve hot.



1 cup sweet corn, boiled
2 cups white/brown rice, boiled and cooked
2 tsp oil/olive oil/butter
1 tsp garlic, chopped
1 small onion, chopped
2 tsp green chilies, sliced
2-3 jalapeno pepper, sliced optional
4-5 black/green olives, sliced
½ cup assorted capsicums, small cubes
1 cup red ripe tomatoes, chopped
Salt and pepper to taste
½ tsp mixed herbs
½ tsp chilli flakes
2 tbsp. tomato ketchup
2 tsp red chili sauce
2 tbsp. parsley/coriander, chopped
1 cup crispy nacho chips
2-3 tbsp. grated cheese.
For non-veg options: cooked shredded/chopped chicken, sliced chicken salami, tuna fish, boiled/scrambled eggs.
Prepare all the ingredients for the yummy rice recipe. Heat oil/butter in a pan add in the garlic, chilies, onions and saute for 30 seconds. Add in the capsicums and boiled corn/non-veg to be added at this stage if being used, along with all seasonings and flavorings, tomatoes and mix well, cook covered on a medium flame for 3-4 mins, add in the tomato ketchup, chili sauce and a few tbsp. of water if needed to adjust the texture. Now add in the cooked rice, fresh herbs like parsley/coriander/mint/basil and mix well. Cook for another 4- 5 mins on a medium flame add in the olives, jalapenos, grated cheese as well if desired and serve hot with a bowl of crispy nachos and some extra salsa sauce.



10-12 readymade tart shells
1 and a half cup sweet corn, boiled
For the Pesto dressing sauce:
1 cup basil leaves
¼ cup coriander leaves
1 tsp garlic, chopped
2 tsp nuts- almonds/pinenuts/cashews
2 tbsp. olive oil
2 tbsp. cold water
2 tsp lime juice
Salt and pepper to taste
Other ingredients to add into the filling for the corn tarts:
¼ cup assorted bell peppers, cut into small cubes
3-4 sliced olives, black or green
Salt and pepper to taste
2 tbsp. cheese, grated
For non-veg: use assorted cold cuts-sausages/salami/bacon.
Grilled chicken/roast chicken/ tandoori prawn’s/ chicken tikka can also be added in as variations with corn.

Prepare all the ingredients for the corn tarts. Using a chutney grinder jar combine all ingredients for the pesto dressing and churn it well, remove into a bowl and keep chilled until used. In a mixing bowl combine together the other ingredients for the filling, add seasonings to taste, add in the pesto and toss it well. Arrange the tart shells on a serving platter/plate and spoon in the prepared filling, garnish with assorted ingredients like olives/cheese/chili flakes/jalapenos/ micro-greens/ cherry tomatoes etc and serve.



1 cup sweet corn, boiled and coarsely crushed
Oil for shallow frying
1 tsp garlic, chopped
1 tsp green chillies, chopped
½ onion, finely chopped
¼ cup red/yellow/green capsicums, small cubes
Salt and pepper to taste
¼ tsp garam masala powder
¼ tsp chaat masala powder
1 potato medium sized, boiled, peeled and grated
2 tsp coriander leaves, chopped
2 tbsp. cheese, grated
Maida /cornflour as needed for binding
1 egg
Assemble all the ingredients for the savoury corn cakes. In a mixing bowl combine together the coarsely crushed cooked corn along with grated potato also add in the capsicums and all other ingredients including seasonings, flavorings and mix well. Add in little maida or corn flour to get them all together and add in the cheese and beaten egg for the moisture in the mixture. Heat up a non-stick tava, lightly grease it with oil and spoon this mixture onto the tava and cook on a medium to low heat for 4-5 mins or until nicely set and golden browned. Remove and serve as a snack with assorted dips/ sauces/ chutneys/ flavoured mayonnaise etc.



1 cup sweet corn, boiled and semi-crushed
1 cup vanilla flavoured custard
¼ tsp cinnamon powder
2 tbsp. dates, chopped
2 tsp assorted nuts- almonds/pista/cashews
1 cup bread crumbs, freshly made.
½ tsp vanilla essence
2 tsp butter
2 tsp honey
2 tbsp sugar/ brown sugar/ condensed milk/ jaggery

Assemble all the ingredients for this easy to make tasty pudding recipe. In a saucepan combine together butter, dates, corn along with the sweetener of your choice and honey. Cook them all together on a medium flame for 2-3 mins. Add in the nuts, bread crumbs, a pinch of cinnamon powder and mix it well. Finally add in the prepared custard sauce and vanilla essence and cook for another 4-5 mins until it all gets together and leaves the sides of the pan.  Dish out the corn pudding into serving bowls, it can be served warm or chilled as well. We can further bake the pudding as well in the oven with a topping of brown sugar a little dusting of cinnamon powder and serve it with assorted cut fresh fruits.


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