‘Corn’don Bleu

‘Tis the season to nibble on some corn, and make a feast of it in your kitchen with these dishes from experts

Corn on the cob

Ingredients Corn 6 numbers Sugar 2 tbsp Lemon juice 1 tbsp

Method Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat Let the corn cook in the hot water until tender, about 10 minutes Add 100 ml of milk in to the boiling water towards the end to enhance the flavour and taste Serve hot with lots of butter on top of it

Mexican corn salad Ingredients l Corn 500 gm l Bell pepper (chopped) 100 gm l Onion (chopped) 100 gm l Green chillies (chopped) 20 gm l Celery (chopped) 15 gm l Jalapeno (chopped) 10 gm l Cilantro (chopped) 50 gm l Fresh tomato coulis 8 tbsp l Tobacco 2 tsp l Salt to taste l Pepper to taste

Method Take a large mixing bowl and mix all ingredients together. Make dressing with olive oil, along with fresh tomato coulis and tobacco Serve chilled. — Recipes courtesy by Ramasamy Selvaraju, Executive Chef, Vivanta by Taj - MG Road

Corn Palak Benazeer Ingredients 150 gm corn kernels, 2 bunches spinach, 1 bunch fresh coriander, 4 to 6 green chillies, 1 tsp garlic chopped, 1 tsp cumin seeds, 2tbsp ghee, 50 gm bread crumbs, salt to taste.

Method Wash and clean spinach and coriander leaves and drain well and chop roughly. Heat ghee in a pan, add cumin seeds, followed by garlic and green chilli. When garlic is golden, add corn kernels and sauté for two minutes, add chopped spinach, coriander leaves and sauté well until water evaporates. Add bread crumbs, salt, and stir well and remove from the pan. Grind to a coarse paste, divide grinded paste into even sized dumplings and make it in to a patty. Heat a non-stick pan, and griddle both the sides on a slow flame with clarified butter. — Recipe courtesy Mir Ali Zaffar, executive chef, The Leela Palace