Incredible Corn: New Delhi Style
Incredible Corn: New Delhi Style
Since we are huge fans of the cuisine of India, we spent some time learning the fine art of Indian Cooking while traveling through New Delhi India. Although we have always enjoyed cooking Indian food at home, there was always something missing from our dishes. But after our Indian Cooking Classes, we learned some things that made our Indian food pop with flavor. Not only did our training help our existing dishes, but it also inspired us to create new Indian Recipes, such as our Incredible Corn: New Delhi Style.
We have always been fans of corn recipes as well as Indian food recipes. We had experimented with mixing our CAJUN CORN VEGAN RECIPE with Indian Spices until we found a formula that worked for us. That’s when we came up with the idea of merging both to create a corn dish that works wonderfully as a side-dish.
The recipe below will be lacking Cajun spices, of course. And, our Incredible Corn: New Delhi Style can be made vegan by adding your favorite vegan butter.
Incredible Corn: New Delhi Style Ingredients
- Corn on the Cob – 5 Ears
- Safflower Oil – 1 Tablespoon
- Fresh Ginger – 1 Inch
- Butter – 2 Tablespoons. (For a Vegan Recipe Use Vegan Butter)
- Cumin Seeds – 2 Teaspoons
- Coriander Seeds – 2 Teaspoons
- Mustard Seeds – 1 Teaspoon
- Cardamom Pods – 4 Pods
How to Prepare
- We will begin this recipe by preparing the Indian Spices. In a small bowl, combine the two teaspoons of Cumin Seeds along with the two teaspoons of Coriander Seeds, one teaspoon of Mustard Seeds, and finally, the four Cardamom Pods.
- Next, add one tablespoon of the Safflower Oil (Olive Oil can be substituted, but this recipe tastes better with the Safflower Oil), to a small pan.
- Heat the oil on low.
- Once the oil has heated, and the spices.
- The goal here is to brown and not to burn the spices, so shake the pan frequently to allow even cooking. Don’t be alarmed when the seeds start to pop; that is what we want to happen.
- When the Indian Spices have browned, return to the bowl and let cool.
- While the spices are cooling, begin to remove the corn kernels from the cobs. To remove the kernels, use a corn stripper, knife, or by whatever other means that suits your style.
- Next, once the spices have cooled, it is time to grind the browned spices. You may use a Mortar and Pestel to grin the spices. Or, if you are like use and grind many of your own spices, then use a coffee grinder dedicated to your spices. The electric grinder takes only a matter of seconds to create the ground spice.
- Now, peel and mince the ginger.
- For this step, you will need a large pan. Add the two tablespoons of butter, or vegan butter, to the pan—heat on low.
- Once the pan and butter have begun to heat, add the minced ginger and sauté until lightly browned.
- Now it is time to add the corn to the heated butter and the sautéed ginger. Stir frequently.
- After 3 minutes of cooking, take a tablespoon worth of the ground spice and add it to the corn and stir.
- You will have extra spice leftover. We use the leftover spice over toast and even plain rice. Be creative; your imagination only limits you.
- Continue cooking until the corn is to your desired softness.
- Once cooked, serve immediately as a side dish.
Here are a couple of ideas that work well with our Incredible Corn: New Delhi Style Recipe:
When we make this corn dish, we generally make it with our Jeera Aloo. Both recipes work well together.
Our Incredible Corn: New Delhi Style Recipe also works well with our Baingan Bharta Recipe.
To be honest, though, we even love this recipe with a simple veggie burger and fries. This vegetarian recipe is so tasty and versatile.