Sweet corn dishes recipes

Currently, it is the rainy season and during this rain, maize is available at every shop or vegetable vendor's place and maize is cultivated during the rainy season only, so today we are going to make a delicious recipe from maize only. Enjoy the season with these sweet corn recipes amidst the raindrops

1. Crispy Corn Cutlets

Preparation Time 05 minutes

Cooking Time 20 minutes

Servings- for 2 people

Spices: Red chilli 1/2 teaspoon, black pepper 1/4 teaspoon, dry mango powder 1 teaspoon, cumin 1/2 teaspoon, fennel 1/2 teaspoon, bat masala 1 teaspoon, garam masala 1/2 teaspoon, black salt 1/2, sawa salt to taste

Ingredients: One bowl lightly grinded corn, 3 teaspoon gram flour, 3 teaspoon rice flour, sugar 1 teaspoon half bowl finely chopped capsicum, half bowl finely chopped carrot, half bowl finely chopped onion, one teaspoon ginger garlic paste, green coriander

Method: Put water in the idli maker and keep it on the gas to heat. Apply oil on its idli plate. Put corn crumbs in the bowl. Add capsicum, carrot, ginger-garlic paste, green coriander and all the spices. Then add gram flour and rice flour and mix. Make small cutlets. Arrange all the cutlets in an idli plate and place it in a steam vessel and steam it for 12 minutes. When cooked, take out all the cutlets in a plate and when cool, shallow fry them and serve hot with coriander chutney and tomato sauce. These become crispy from outside and soft from inside. Even if you do not add onion in it, it becomes very tasty.

2. Corn Vegetable Pasta Soup

Preparation Time 10 minutes

Cooking Time 15 minutes

Servings- for 3 people

Ingredients: 1/2 small bowl corn, pasta-60 grams, three teaspoons sauce, salt, red chilli powder as per taste, one teaspoon lemon juice, one teaspoon jaljira, one tablespoon butter, one teaspoon grated ginger, two tomatoes, 50 grams green cucumber, half capsicum, 100 grams bottle gourd

Method: Heat water in a pan, boil corn and pasta and filter it through a sieve. Heat water in a pan, add cucumber, bottle gourd, capsicum and cook a little. Add tomatoes, salt, red chilli powder, ginger, jaljira, tomato sauce, lemon juice, butter, pasta, corn, water and cook. Serve hot corn vegetable pasta soup by adding jaljira powder.

3. Multigrain Corn Spinach Sandwich

Preparation Time 05 minutes

Cooking Time 15 minutes

Servings for 4 people

Ingredients: Spinach cup corn 1 cup, one onion finely chopped, garlic 1 teaspoon chopped, 1 green chili chopped, cream 1/4 cup, oil for tempering, salt to taste, red chili 1 teaspoon, turmeric 1/4 teaspoon, cumin seeds 1/4 teaspoon, coriander powder 1 teaspoon, cheese 2 cubes, butter for mayonnaise, to fry, one packet of multigrain bread

Method: Put oil in a pan, fry garlic, cumin seeds, onion and mix corn and all the spices. Grind spinach and mix it with them and add cream and mix. After 2 minutes, when it cools down, grate cheese and mix. Spread butter mayonnaise on the bread. Apply spinach corn stuffing. Apply butter and fry on both sides till it becomes crispy. Multigrain corn spinach healthy sandwich is ready.

4. Sweet Corn Halwa

Preparation Time 10 minutes

Cooking Time 15 minutes

Servings- for 3 people

Ingredients: 1 big cup sweet corn, 4 teaspoon ghee, 1/2 small cup sugar, 2 pinches of cardamom powder, 1/4 cup water, some dry fruits

Method: First of all, grind the sweet corn coarsely in a mixer jar. Now take a pan, add ghee to it. After it gets hot, add the corn paste to it and fry it on low flame. After it gets cooked, add the boiled water. After stirring for some time, add sugar. Mix everything well and add cardamom powder as well. Cook till it leaves the pan. If the halwa leaves its sticky smell, then understand that the halwa is ready. Add dry fruit pieces and serve hot.

5. Corn Moong Dal Dhokla

Preparation time 10 minutes

Cooking time 20 minutes

Servings 3 people

Ingredients: Corn 1/2 cup, soaked washed moong dal 1 cup, salt 1 teaspoon, green chillies 2, turmeric powder 1/4 teaspoon sugar 1 teaspoon, oil, lemon juice 2 teaspoons, foot salt 1 teaspoon, mustard 1/2 teaspoon, one chopped green chilli, 10 curry leaves, chaat masala 1 teaspoon, coconut powder and green coriander.

Method: Soak moong dal for 2 to 3 hours. Prepare the batter by adding corn, soaked moong dal, green chillies, salt, turmeric powder, oil, lemon juice and sugar in the mixer jar. Put water in the dhokla steamer and keep it to boil. Take out the batter in a bowl, add Eno and lemon juice, mix well and pour the batter into a greased Dhokla thali and let it steam for 15 minutes. After 15 minutes, remove the Dhokla thali from the steamer and let it cool well. Cut it in desired shapes and keep it aside. Heat oil in a Tadka pan and add mustard seeds and let them crackle, as soon as the mustard seeds crackle, add green chillies, curry leaves and apply a layer over the Dhokla. Garnish with coriander leaves, lemon juice, Chaat Masala and coconut crumbs and serve.