Burnt Corn Salad..

Sometimes simple ingredients is all you need to put together a delightful recipe. During one of my evening walks along the beach i was drawn to the smell of burnt corn which made me forget about everything else ..

With summer approaching beach is full of these vendors roasting fresh and milky corn which is generally rubbed with lemon juice and a nice mix of salt and chilly powder..Yum!. The smell of burnt corn was lingering in my head that i went straight to the market and bought a nice lot of corn and decided to make a salad for dinner.

Salad is definitely a very important and favourite part of my meal. I need variety and it has to be super simple that i can toss it in a jiffy...

I go by the colours of the vegetable largely and textures too. This salad was inspired by the vendors on the beach.. I wanted similar taste but with some extra crunchiness of crisp vegetables .

So I took

2 Corns

2 Tomatoes
1 red onion

1/2 or 1 small capsicum

fresh bunch of coriander - 1/2 cup

ground cumin - 1 tsp
ground coriander - 1 tsp
salt to taste
2 tbsp olive oil
4 - 5 drops Tabasco

1/4 tsp lime juice

1. Finely cut the red onion

2. Grill the corn on gas stove or better in a coal grill ...till it is mildly burnt .

3. Cut the tomato in half horizontally and squeeze gently to remove seeds ; chop finely

4. Remove membrane and seeds from capsicum and chop finely.

5. Place the ground coriander and cumin an a small pan, stir over medium heat for one minute to enhance fragrance and flavour; cool.

6. Add all the ingredients to the corn in a salad bowl and gently combine . Refrigerate it and serve chill . It also tastes good at room temperature.

Well it certainly has Indian taste and flavour . I would have loved to add a bit of raw mango for the sourness..but i guess i will have to wait till may for it. Still it became a substantial dinner for me last night along with a bowl of pumpkin soup.

Corn and Broccoli in Bechamel sauce...

'Bake' is what this dish is very fondly called at home. Baking is not a common method of cooking especially in south Indian cuisine. I cant think of any dish which calls for baking at all. OTG was a much feared and occasionally used by which I mean 'used for occasions' sort of gadget at home. I know i sound quiet primeval.

My cakes and bakes are popular now ... but i alone know how many have gone down the drain to have finally made it to the table.

Anyway coming back to the 'Bake'... It is basically vegetables in bechamel sauce , topped with loads of cheese and baked. Normally 'cauliflower bake' is what is popular at home. But personally i like corn and spinach or corn and broccoli .

I do it very often as it is a big hit with my boys . Frankly i dont remember anybody disliking this dish . It can be made a day ahead and baked just before serving and also it sits pretty on any party table.

Some people like to flavour their bechamel sauce with garlic and bay leaves but mine is just plain milk and roux combined, and heated to get this creamy white smooth sauce. Only thing one needs to watch out for is to not let it form lumps .

This tastes best with garlic bread.




What you will need is a nice fresh head of broccoli.. and a tin of sweet corn. I used Green giant Sweet corn kernels.

Cut the broccoli into tiny florets and you can either steam them or blanch them.

Now to make the Bechamel sauce you will need :

3 heaped tbsp of butter
2 heaped tbsp of plain flour
salt to taste
500ml of milk

Heat a pan and melt the butter. Now add the plain flour and fry it till the raw smell changes and it becomes light brown.

Take the pan off the flame and keep it on a surface and add the milk (I use slightly warm milk).. while simultaneoulsy whisking it briskly . Return the pan to the flame and heat it and allow the sauce to thicken. Add salt to taste.

Now combine the corn and broccoli in the white sauce.




And pour it in an attractive oven proof dish..



Now top it with a liberal helping of cheese ... i like to use a combination of cheddar and mozzarella if i am going to serve immediately. Else i just use plain cheddar. Also dot it with tiny blobs of butter .



Now bake it in an 180 degree oven for about 20 to 25 mins till it begins to bubble and browns on top.



Garnish with tomato slices and basil . Serve with warm garlic bread.

corn on toast

Corn is an all time favourite at home... anything with corn is a sure hit with my boys. So i am always on the lookout for recipes with corn in it.
I first had this in a restaurant in chennai. Then i tried it at home pretty much guessing the ingredients and was happy with the outcome. Since then it has been a regular feature at home. I love its creamy texture and the mild curried flavour. The basic for this is the bechamel sauce . But it is done with a curried twist. When i am lazy to cook, or want something comforting or have an unannounced guest then 'corn on toast' it is..
I used..
green giant tinned corn 115g .. you can use fresh corn as well..
warm milk 1 1/2 cups
plain flour 2 tbsp
butter -3 tbsp
garlic 1 clove finely chopped
onion 1 finely chopped
green chillies - 1 chopped - optional
tomato -3 big- boiled,peeled, de seeded and pureed
Curry powder -1tsp
plenty of coriander finely chopped
1. Heat butter and add the onion and garlic and saute till it turns pink.
2. Add the tomato puree and curry powder and cook till it doesn't smell raw anymore.
3. Now add the plain flour and cook for a while.. at this stage it may look little sticky but its fine..
4. Turn off the heat and add warm milk while whisking all the time.. This helps to avoid lumps in the sauce.
5. Turn on the heat and continue stirring until it starts to thicken.
6. Now add the corn and coriander and let it cook for few mins.
7. Serve the corn on warm toast.
6. If you don't mind the calories add a few tbsp of fresh cream for even smoother and creamier texture.