Monsoon season brings on cravings for hot, comforting food. What better way to warm up than with these delicious corn recipes featuring Nova Butter? They are easy to make with a few pantry staples available in your home kitchen. Make some mouthwatering monsoon treats while you enjoy the pitter-patter of rain.
1. Creamy Corn (pakoras) Fritters
Beat the monsoon blues with Creamy Corn Fritters (pakoras)! The creamy corn filling bursts through a golden, crispy crust, making these fritters irresistible. Whip them up in no time and pair them with your favourite chutney for a delightful sweet, savoury, and crunchy snack.
Ingredients
For the filling:
- 1.5 cups sweet corn kernels (fresh or frozen)
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped red onion
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon grated Parmesan cheese (optional)
- 2 tablespoons cream cheese, softened
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the batter:
- 1.5 cups gram flour (besan)
- 1/4 cup rice flour
- 1 teaspoon ground cumin
- 1/2 teaspoon chilli powder (adjust to your spice preference)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garam masala (optional)
- 1/4 teaspoon salt
- 1 cup cold water (approximately)
- Oil for deep frying
Instructions
- Make the filling: In a medium bowl, combine the corn kernels, bell pepper, onion, cilantro, Parmesan cheese (if using), cream cheese, salt, and pepper. Mix well and set aside.
- Make the batter: In a large bowl, whisk together the gram flour, rice flour, cumin, chilli powder, turmeric, garam masala (if using), and salt. Gradually add the cold water, whisking constantly, until a thick but pourable batter forms. The batter should be able to coat the back of a spoon without being too runny.
- Heat the oil: In a deep fryer or heavy-bottomed pot, heat oil over medium heat to 350°F (175°C).
- Assemble and fry: To assemble the fritters, take a spoonful of the corn filling and shape it into a small ball. Dip the ball into the batter, coating it completely. Carefully drop the coated ball into the hot oil. Repeat with the remaining filling and batter, frying in batches to avoid overcrowding the pan.
- Fry to a Golden Crisp: Give your fritters a golden colour on each side for 2-3 minutes. Once cooked, let them drain on paper towels to soak up any extra oil.
- Serve: Serve hot with your favourite dipping sauce, such as chutney, ketchup, or yogurt raita.
2. Street Style Masala Corn Cob
Monsoon feels incomplete if you haven’t savoured the street-style corn, isn’t it? These seasoned cobs are grilled, and then coated in a wide range of spices, fresh herbs, and a hint of lime. Now make the popular street-style masala corn cob at home within a few minutes with the easy-to-follow recipe below.
Ingredients:
- 2-3 corn cobs
- 2 tbsp nova butter, softened
- 1 tsp lime juice (or to taste)
- 1/2 tsp chilli powder
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp garam masala (optional)
- Red chilli flakes (to taste)
- Chopped fresh cilantro, for garnish
- Salt to taste
Instructions
- Prepare the corn: Husk the corn cobs and remove any silk. You can leave them whole or cut them into smaller pieces for easier eating.
- Cook the corn: Here are some delicious ways to cook corn at home. Choose the method that best suits your needs and preferences!
– Boiling: To ensure even cooking, fill a large pot with enough water to comfortably submerge the corn cobs. Season generously with salt and bring to a rolling boil. Cook for 3-5 minutes, or until the kernels are tender.
– Grilling: Preheat your grill to medium heat. Grill the corn for 5-7 minutes, turning occasionally, until slightly charred. It adds a smoky flavour that complements the natural sweetness of the kernels. For extra flavour, brush the corn with melted butter or olive oil before grilling.
– Microwaving: Place the corn cobs in a microwave-safe dish with a splash of water. Microwave on high for 3-4 minutes, or until tender. To test if the corns are ready, insert a fork into a kernel to ensure it is tender. Be cautious when removing the corn from the microwave, let the corn cool slightly before handling it to avoid burns.
- Make the masala: While the corn cooks, combine the softened nova butter, lime juice, chilli powder, cumin powder, coriander powder, and garam masala (if using) in a small bowl. Mix well to form a paste.
- Assemble the masala corn: Once the corn is cooked, spread the masala paste evenly over the corn cobs. Sprinkle with red chilli flakes (as much as you like for heat) and salt to taste.
- Garnish and serve: Garnish with chopped fresh cilantro and serve immediately.
3. Corn Pulao
Monsoons bring calls for warm, comforting dishes, and Corn Pulao is the perfect option. Not only is Corn Pulao easy to make, but it’s also packed with flavour in every bite. Light yet wholesome, it’s easy to digest and provides a quick boost of energy – ideal for those gloomy, rainy days.
Ingredients:
- 1 cup basmati rice (rinsed and soaked for 30 minutes)
- 1.5 cups water (or vegetable stock for added flavour)
- 1.5 cups fresh or frozen corn kernels
- 2 tablespoons nova butter
- 1 medium onion, finely chopped
- 1 green chilli, finely chopped (optional)
- 2 cloves garlic, minced
- 1 bay leaf
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon coriander powder
- 1/4 teaspoon red chilli powder
- 2 tablespoons chopped fresh coriander leaves
- A squeeze of lemon juice (optional)
- Salt to taste
Instructions:
- Prepare the rice: In a separate pot, bring water (or vegetable stock) to a boil. Add the rinsed and soaked basmati rice, salt, and bay leaf. Reduce heat, cover the pot, and cook for 15-20 minutes, or until the rice is fluffy and cooked through.
- Sauté the aromatics: Heat the nova butter in a pan or pressure cooker over medium heat. Add in ½ tsp of cumin seeds once they splutter, add the chopped onion and green chilli (if using) and sauté until the onions become translucent.
- Add spices and corn: Toss in the garlic, red chilli powder, turmeric and coriander. Stir and cook until you get an aromatic flavour. Finally, add the corn kernels and cook for another 2-3 minutes, or until slightly softened.
- Combine rice and corn: Add the cooked rice to the pan with the corn mixture. Gently fold everything together, ensuring the rice and corn are evenly distributed. Season with salt to taste.
- Garnish and serve: Turn off the heat, cover the pan, and let the flavours meld for 5 minutes. Garnish with chopped coriander leaves and a squeeze of lemon juice (optional) before serving hot.
See Also: Creamy Bread Pudding Recipe with Nova Butter
Conclusion
These three corn recipes are simple to make and perfect for enjoying during the cosy monsoon season. The addition of Nova Butter not only enhances the flavour but also adds a delightful richness to each dish. Whether you’re grilling, making pulao, or frying fritters, these recipes will surely become your go-to comfort foods. So, grab some fresh corn and Nova Butter, and get cooking!