Corn Curry

With the coming of summer, what vegetable is more synonymous than a freshly picked corn on the cob? Hot & fresh corn-on-the-cob is a highlight of any summertime party! Back in India, I used to simply enjoy the road-side carts selling the aromatic corn roasted on a charcoal grill and sprinkled with spices. Hmm.. Yummy! But I have to admit, thats the only version of corn I've ever tried in my childhood. Somehow, it was not used in our everyday cooking and the same idea got stuck in my mind as if there's no other way to cook corn.

After coming here, corn being the icon of America's culture, I was amazed by the charisma and beauty of this grain. Starting from a BBQ grill to a late night movie its everywhere. Corn oil, Corn bread, Corn Tortillas, Corn Syrup, Corn flour, Pop-Corns and what not. Its available throughout the year in the market, and usually the least expensive. My daughter being a corn lover, nowadays it is always in my fridge 24 X 7. I often make a quick snack for her by cooking the corn on the cob and seasoning with organic butter, olive oil, salt and pepper.. So simple and healthy! I also use this with a lot of other food dishes resulting in corn dosa, corn parathas, corn kichadi etc.

Sometimes, you don't have to cook fancy and complicated masterpieces - all you need is just a good food from simple and fresh ingredients. It turns out to be a masterpiece by itself. This dish is one good example for it and is absolutely a corn lover's delight. I picked up from a cookbook long back and I fell for it right after I made it the first time. I made it when I had a houseful of vegetarian friends who are food lovers. They all thoroughly enjoyed it and were so eager to know the recipe for this which I ofcourse shared happily. A very simple dish with very simple ingredients.

Ingredients

• Corn - 2 cups
• R.Chillies - 2
• Turmeric - 1/2 tsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Asafoetida - a pinch
• Curry leaves - a few
• Maida - 2 tbsps
• Cream - 1/2 cup
• Milk - 1/2 cup
• Lemon juice - 1 tsp

For the paste

• Ginger - 1 inch
• G.chillies - 2
• Curry leaves - 5 or 6
• Corriander leaves - a handful

Procedure

• Grind the paste with the above mentioned ingredients and set aside.
• Combine the milk and cream and mix well. Set aside.
• Heat oil in a wide pan and season with mustard and cumin seeds.
• Add R.chillies. curry leaves and asafoetida and fry for 2 mins.
• Add the paste and fry in medium heat until you feel the nice aroma coming out.
• Add the maida and fry for a few mins.. Keep scraping to avoid sticking to the pan. If you need, you can add just little bit of water.
• Now add the milk/cream mixture along with 1.5 cups of water and bring it to a thick consistency. Add more water if required.
• Add the corn and simmer it for a few mins.
• Add lemon juice and remove from heat.

Serve with Rotis or rice.