Usha Singh

I am hoping that the readers are going to come with some inspirational names for this dish-I thought about “sweet corn chowder”

While shopping with my Rhodes vouchers, I did get carried away and bought one too many cans of sweet corn-the cream style and the whole kernel corn, and therefore another invention with the use of Rhodes sweet corn and whole kernel corn, I really have no idea what to call it, as it was created out of what I would call “as I went along”. I loved this dish and had it for lunch and dinner over a 2 day period. Yes I do realise that it is only carbs—no protein, so the next time I am going to try and incorporate split mung beans into this so it retains all the taste and flavour of the corn, but will have the added bonus of a vegetarian protein, and I can maybe have it more often, as I know when I prepare this at home I am the only one that eats corn

Sweet Corn (Serves 4)

30ml oil

125ml finely chopped onions

4-5 curry leaves

10ml crushed cumin seeds

2 green chillies finely chopped

30ml sesame seeds

60ml crushed peanuts

30ml finely chopped coriander

410g whole kernel corn (rinsed and drained)

410g can cream style sweet corn

7ml salt

20ml freshly squeezed lemon juice

Topping/Serving

30ml toasted sesame seeds

10ml crushed cumin seeds

60ml toasted and crushed peanuts

30ml fresh coriander chopped

200ml plain yogurt

Method

  1. Heat oil in a non stick pan and add the onions allowing them to cook till they are golden brown
  2. Lower heat and add the curry leaves, cumin seeds, green chilli, sesame seeds, peanuts and coriander and allow this to cook for about 3-4minutes
  3. Now add the whole kernel corn and mix thoroughly, allowing all the spices and flavours to mingle
  4. Lastly add the cream style corn, and stir continuously ensuring that nothing sticks to the pan, cook for about 3-4minutes
  5. Remove from heat, season with salt and lemon juice and allow this to cool before chilling
  6. Serve in little bowls, garnished with a sprinkle of the toasted sesame seeds, cumin seeds, peanuts, coriander and a dollop of yogurt.


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