6 Amazing Dishes With Corn, Can Be Enjoyed In This Monsoon
In these monsoons, corns are a yum. Corn seeds are sown in the heat of the midsummer season, and in these monsoons, the plants grow.
In these monsoons, corns are a yum. Corn seeds are sown in the heat of the midsummer season, and in these monsoons, the plants grow. Corns are grown in these monsoons. Corns are monsoon crops. Corns are very useful for our bodies. It contains many things which are needed for our body. Corns are a rich source of fiber and it cures many digestive problems and constipation. Corns are also full of starch. It is also rich in carbohydrates and water which provide a lot of energy to our body. Corns are also a rich source of Vitamin C and Vitamin E. It contains thiamine, niacin, many types of minerals, and antioxidants that are helpful for our skin. Corns are also good for our hair. It strengthens our hair follicles and increases collagen production in our body which is helpful in making our hair silky. Corn also contains ferulic acid which helps in fighting cancer tissues and tumors, cancer and tumors have become popular nowadays. Almost 70 percent of people nowadays suffer from this disease. So intake of corn and many other foods which helps in fighting this disease should be included in our diet. We can prepare different variety of dishes with corn. Here are some recipes you can easily prepare at your home with corn and the taste is just delicious.
CORN SOUP
This easy and delicious soup can be made easily at home with only a few ingredients. The important ingredient needed for this recipe is corn. Corn is healthy diet food. If you are on a diet you can easily have this soup in your meal. This is a simple recipe and can be served at any time of the day. This is an Indo-Chinese recipe that is popular everywhere. We can prepare this recipe easily at our home with just a few ingredients and its taste is just delicious.
CORN SOUP
Ingredients
- half cup corns
- 2 tablespoon carrots sliced
- 1 tablespoon french beans
- 1 tablespoon cheese
- half cup milk
- half cup water
- 1 tablespoon peeper powder
- salt as per taste
- 1 tablespoon butter
Instructions
- We all need to do at first put the corn, carrots, and beans in a blender and blend them into a paste.
- Then strain the paste with a thick strainer to get the maximum of pulp out of it.
- Put some butter in a pan and add the pulp to the pan,
- Stir it well and add the water, milk, and cheese one by one
- Stir it well until the mixture becomes thick.
- Then add the salt and pepper powder.
- The soup is ready and served hot.
Notes
- You can use sweet frozen corn for this recipe.
- You can include other vegetables also to this recipe.
- Serve this recipe hot in monsoon-chilled weather.
CHEESE CORN BALLS
Cheese cornballs are a yummy and cheesy dish. It is a perfect snack, which can be enjoyed with our family in the evening. The children also love these snacks. This dish is crispy on the outside and tender on the inside. This recipe is served with lots of sauces and is popular all over the world.
CHEESE CORN BALLS
Ingredients
- 2 medium sized potatoes
- 2 cups sweet corn
- 2 cups cheese grated
- 2 tablespoons chopped coriander leaves
- 1 tablespoon grated ginger
- 1 tablespoon green chili chopped
- 1 tablespoon chat masala
- 1 tablespoon black pepper powder
- 1 cup bread crumbs
- 2 tablespoons cornflour
- 2 tablespoons flour
- salt as per taste
- oil for deep frying
Instructions
- First, boil the potatoes and the corn until they become soft.
- After that smash the boiled potatoes in a bowl.
- Add the boiled corn to it.
- Next, add the grated cheese.
- Then add the coriander leaves, grated ginger, green chili, chat masala, pepper powder, salt, and bread crumbs one by one.
- Mix them nicely. Let the mixture be a little thick and form a dough.
- Now make some small balls out of the mixture.
- Next, we need to take the corn flour and the flour and mix them with water and make a thick paste out of it.
- Next, take some bread crumbs on a plate.
- Now take the balls one by one, dip them in the flour paste and then coat the balls with the bread crumbs.
- Coat all the balls, in the same way, one by one, and then freezes them for 30 minutes in a refrigerator.
- After 30 minutes deep fry the balls one by one in the oil until golden brown.
- Put these fried balls on a kitchen towel or tissue paper, so that the extra oil gets soaked.
- The cheese corn balls are ready to serve hot with tomato ketchup or any other chutney.
Notes
- You can take frozen sweet corn or else pressure cook them for 4 whistles on medium heat.
- Fry the balls on low flame so that the corn does not burst out while frying in oil.
CORN CHAT
With the name, only you can feel something spicy and chatpata. Imagine having this spicy corn chat while enjoying the rains in these monsoons. This recipe is healthy and filling to fulfill your hunger during the evening time.
CORN CHAT
Ingredients
- 2 cups sweet corns boiled
- 2 tablespoon butter
- 2 tablespoon lime juice
- 2 tablespoon chili flakes
- 2 tablespoon onions chopped finely
- 2 tablespoon tomato chopped
- 1 tablespoon coriander leaves chopped
- salt as per taste
- 1 tablespoon pepper powder
Instructions
- All you need to do is heat a pan and add the butter and corn to the pan.
- Saute them for 3 minutes.
- Now add the salt as per taste, chili flakes, lemon juice, and pepper powder one by one and mix them properly.
- Switch off the flame and then add the onion, tomato, and coriander leaves and toss them nicely.
- The spicy corn chat is ready to serve.
Notes
- You can add sprouts and many other ingredients of your choice to this recipe.
- You can skip the butter and add oil to the recipe.
CORN PAKODA
You can enjoy this crispy corn pagoda with tea in the evening time. Just imagine outside there is heavy rain and you are sitting by the window and enjoying this yummy corn pagoda with tea with your family or friends. It will be a wonderful evening snack time.
To make this mouthwatering yummy Crispy corn pagoda you need the following ingredients:
CORN PAKODA
Ingredients
- 2 cup sweet corn boiled
- 1 cup onion sliced
- half cup gram flour
- 2 tablespoon rice flour
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon chat masala powder
- 1 tablespoon black pepper powder
- salt as per taste
- oil for deep frying
Instructions
- Take a bowl and add the corn, onion, gram flour, and rice flour and smash them properly.
- Now add all the other ingredients left one by one to the bowl.
- Mix them together and add water as per required to make a tight paste of them.
- After that make small balls out of it.
- Dip fry them in oil one by one until they become golden brown for 10 minutes on low flame.
- The Crispy corn pagoda is ready. Serve it with tea.
Notes
- You can use frozen corn or canned corn for this recipe.
- Use 4 whistles in the pressure cooker for boiling the corn at home.
SWEET CORN KABAB
A perfect recipe for snacks, that is made by blending the corn and adding many vegetables to them and making a dough out of it. This recipe is also known as corn cutlet.
SWEET CORN KABAB
Ingredients
- 2 cup sweet corn boiled
- 2 potatoes boiled
- half cup onions chopped
- half cup capsicum chopped
- 1 tablespoon ginger paste
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon black pepper powder
- 1 tablespoon garam masala powder
- 1 tablespoon chat masala powder
- 2 tablespoon corn flour
- 1 tablespoon lemon juice
- 2 tablespoon coriander leaves
- 1 cup bread crumbs
- salt as per taste
- oil for deep frying
Instructions
- Blend the boiled corn into a coarse paste without adding any water to it.
- Next, take the mixture into a bowl and then add the mashed potatoes, Onion, capsicum, chili, ginger paste, red chili powder, turmeric powder, garam masala, chat masala, corn flour, coriander leaves, pepper powder, salt, lemon juice, bread crumbs one by one.
- Now mix everything very nicely and make dough out of it.
- Now make the shape of kababs with the dough one by one.
- After the kababs r ready, deep fry them in oil till they turn golden brown color in a medium flame.
- The kababs are ready. Serve them hot with tomato ketchup and some Onion and cucumber salads.
Notes
- If the mixture or the dough is sticky then add more bread crumbs to the mixture. It must be kept in mind that the dough is not sticky.
- You can refrigerate the raw kababs for more hours.
- Deep fry the kababs on medium flame so that they become more crispy.
CORN KHEER
If you are a sweet lover and you love corn too then this recipe is just for you. You may have tried many types of kheer but this one is a unique one. The following ingredients are needed to make this kheer :
CORN KHEER
Ingredients
- 1 cup sweet corn boiled
- 1 cup coconut milk
- 1 cup full cream milk
- half cup jaggery
- 5 raisins
- 5 cashews
- 1 tablespoon cardamom powder
- 2 tablespoon ghee
- 2 tablespoon coconut grated
- 2 tablespoon almonds
Instructions
- At first, take the boiled corns in a blender add some water and blend it into a paste.
- Strain the paste with a strainer into a bowl and keep it aside.
- Strain the paste with a strainer into a bowl and keep it aside.
- Take some water in a pan and add the jaggery and boil it so that the jaggery melts.
- Now add some ghee to a pot and add the corn paste and stir it for 5 minutes on a medium flame till the aroma comes out.
- Next, add the melted jaggery in it and stir it continuously till the mixture gets thick.
- Next, add the cream milk to it and heat it for 10 minutes on a low flame.
- After that add the coconut milk, some cashews, some raisins, grated coconut, and the cardamom powder one by one and cook for more 5 minutes.
- When the kheer becomes a little thick. Put the flame off. The kheer is ready.
- Garnish it with the leftover cashews, raisins, and almonds. Let the kheer cool down and serve it.
Notes
- You can add the jaggery according to your taste.
- If you use liquid canned jaggery then skip the process of melting the jaggery.
- You can skip jaggery and sugar powder in this recipe.
