Tender ears of corn

LONG before the discovery of the New World, yellow and creamy white strains of sweet corn were cultivated in Mexico. There are five main varieties of corn - popcorn, sweet, dent, flint and flour. Dent corn is the most cultivated and is used primarily as fodder.

The corn that we eat on the cob is sweet corn. Baby corn is sweet corn picked when the ears are still tender. Growing baby corn is a very intensive task. Harvesting at the right time is very critical to ensure the right quality, shape and size of ears.

It is a relatively new vegetable and it tastes sweet and crunchy. Fresh baby corn has a better taste and flavour than the canned one which may have been organically grown. It is usually cooked and eaten whole. It is rich in vitamins A, B and C.

While buying fresh baby corn, look for husks that are clean and green, and tassels that are golden with no matting. This indicates freshness, which is vital. As soon as corn is harvested, its natural sugar begins to turn to starch. Therefore, the sooner it goes into the cooking pot, the better the taste. Always remove the husk and the silky threads known as tassels or corn silk prior to cooking.

Baby corn can be boiled in salt water for just a few minutes and served whole. It is stir-fried for many Oriental dishes, added to salads, mixed with rice and also served as a relish.

Many baby corn recipes are American in inspiration but this vegetable also tastes delicious when cooked with Indian spices and herbs. Here are a few recipes using baby corn.

Baby corn delight

Ingredients:

Baby corn 12 cut into one inch pieces Large onion 1 sliced fine Ginger one inch piece Garlic 10 cloves Whole peppercorns 10 Poppy seeds 1 tsp Green chillies 2 chopped fine Garam masala powder 1/2 tsp Coconut milk 200 ml Milk 1 cup Cheese 50 gm grated Fresh coriander leaves 2 tbsps chopped fine Cornflour 1- 2 tbsps dissolved in 1/2

cup water Oil 3 tbsps Salt to taste

Method:

Parboil the baby corn in salt water. Grind the ginger, garlic, peppercorns and poppy seeds to a fine paste. Heat oil in a pan, add the onion, fry till golden. Add the chillies, ground paste, masala powder and fry for a few more minutes. Add the corn and salt. Stir fry for a minute. Pour in the coconut milk, milk and a cup of warm water and let the gravy boil. Reduce the heat, gently stir in the cornflour and allow the gravy to thicken. Mix in the coriander leaves, garnish with grated cheese, and serve hot.

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Makkai matar tamatar

Ingredients: Baby corn 12 - 14 Shelled green peas 1/4 kg Onion 1 finely sliced Green chillies 2 chopped fine Oil 2 tbsps Butter 1 tbsp Ginger one inch piece finely sliced Red tomatoes 3 large Turmeric powder 1/4 tsp Kashmiri red chilli powder 1/2 tsp Cumin powder 1/2 tsp Garam masala powder 1/4 tsp Salt to taste Fresh cream 50 ml Coriander leaves 2 tsp chopped fine

Method:

Halve the corn and boil it in salt water for three or four minutes. Parboil the peas in salt water. Puree the tomatoes. Heat the oil and butter in a pan. Saute the onion. Add the chillies, ginger, turmeric, cumin and masala powder. Fry for a minute. Pour in the tomato juice and salt. Allow the gravy to boil. Add the corn and peas. Cook for a few minutes and stir in the fresh cream. Garnish with coriander and serve hot.

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Kadai baby corn

Ingredients:

Baby corn 20 Tomatoes four finely chopped Dried red chillies 2 - 3 finely chopped Ginger one inch piece finely chopped Capsicum 2 finely sliced Coriander seeds 1 tsp ground coarsely Garlic paste 1/2 tbsp Garam masala 1/2 tsp Salt to taste Oil 3 tbsps

Method:

Cut the baby corn into one inch pieces and parboil in salt water. Heat the oil in a kadai, fry the coriander seeds and red chillies for half a minute. Add the garlic, fry for a minute. Add the tomatoes and salt. Add a little water, cover the kadai with a close fitting lid and allow to cook till the tomatoes soften and oil starts to separate. Add the masala and the ginger and fry for a minute. Mix in the capsicums and corn. Fry over a high flame for three or four minutes and serve hot.

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Corn au gratin

Ingredients:

Baby corn 1/4 kg cut into halves Green peas 100 gm Butter 30 gm Refined flour 30 gm Milk 300 ml Cheese 100 gm grated Freshly ground pepper 1 tsp Salt to taste

Method:

Parboil the corn and peas in salt water for a few minutes. Melt the butter in a large pan over medium heat. Add the flour and stir for a minute to a pale golden colour. Pour the milk in a slow stream. Stir continuously with a wire whisk to break any lumps and cook till the sauce thickens. Remove pan from heat and stir in the salt, pepper, corn, peas and half the cheese. Transfer the contents into an oven proof dish. Sprinkle the remaining cheese on top. Bake in hot oven for 10-12 minutes by when the top should be set and the cheese will be a golden brown.

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Corn bajjis

Ingredients:

Baby corn 16 Tamarind puree 20 ml Green chilli paste 1/2 tsp Salt as required Oil for deep frying Bread crumbs 150 gm For the batter: Gram flour 100 gm Rice flour 50 gm Salt to taste Red chilli powder 1/2 tsp Garam masala powder 1/4 tsp Cooking soda 1/4 tsp

Method:

Trim the edges of the baby corns and make small incisions. Heat half a litre of water with the tamarind puree, chilli paste, turmeric and salt to taste. Bring to a boil. Add the corn and boil for three or four minutes and then drain the water. Prepare thick batter using water as required. Dip the boiled corn in the batter, roll lightly over the crumbs and deep fry in batches till crisp and golden brown. Use oil absorbent paper to remove the excess oil and serve hot with a spicy tomato chutney.

SHAILAJA VARADAN

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