She Strengthens

Rediscovering the Flavor of Corn

Walking through the bustling streets of New York City, it’s hard to ignore the abundance of corn on display at every fruit and vegetable stand. As a child, I was obsessed with corn, but over the years, its ubiquity in our food and drinks has made many of us wary of its presence. I must admit, I’ve been guilty of underutilizing corn in my cooking, limiting myself to the usual boiling or grilling methods.

A Trip Down Memory Lane

Last week, I stumbled upon a childhood favorite that elevated corn from a mere side dish to the main event. This succulent corn dish, smothered in a zesty sauce made with yogurt, curry leaves, toasted and whole dried red chilies, and grated coconut, brought back fond memories of my youth.

Savory Corn Recipe

This recipe yields 6-8 servings and takes approximately 30 minutes to prepare. With a medium level of difficulty, it’s perfect for those looking to spice up their corn game.

Ingredients

• 4 corn on the cobs
• 16-18 curry leaves
• 3 tablespoons grated coconut
• 1 cup yogurt
• 1 teaspoon mustard seeds
• 1 teaspoon cumin
• 1 tablespoon ground ginger and 1 tablespoon ground garlic
• 1 can crushed tomatoes
• 2 whole dried red chilies
• 2 teaspoons salt
• 1 teaspoon turmeric
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• ¼ cup olive oil
• 4 tablespoons heavy cream
• Cilantro for garnish

Preparation

To begin, cut each corn cob into 4 pieces, making 16 pieces in total. A simple trick to achieve this is to place the sharp part of your knife on the cob and use a rolling pin to apply gentle pressure.

Next, heat the pan with olive oil and add the mustard seeds, cumin seeds, and whole dried chilies. Once you hear a sizzling sound, add the ginger and garlic, taking care not to burn the seeds. Cook until golden brown.

Blend the crushed tomatoes to avoid chunky texture and add them to the pan. Cook for 5-7 minutes, until oil specs emerge. Stir in the curry leaves, beaten yogurt, salt, chili powder, and turmeric. Cook for an additional 2 minutes, until the mixture turns a deep orange and the oil separates.

Finally, add the corn, coconut, cream, and garam masala. Toss all the ingredients together for 2 minutes, until the kernels develop a deep yellow color. Remove from heat, garnish with cilantro, and serve hot.