Miss eating roasted corn in the rain? These recipes will help you relive the experience indoors

The monsoons are here and so is the urge to stop and enjoy steaming dishes, especially smoky spice-rubbed corn on the cob, roasted over coals in the city’s many roadside stalls. The pandemic has spoilt such spontaneous joys but it doesn’t mean you can’t enjoy corn elsewhere

A little before 2020, going out to eat during the monsoon was a special kind of experience. Fumbling with umbrellas while giving instructions to the bhaiya at the roadside stall to rub a little extra lime, chilli powder, or butter on the corn he was roasting specifically for you. All this, while the fire burning under the ‘bhuttas’ warmed you up. The final treat was usually devoured in less than five minutes. It would only take longer if you wanted to appreciate its goodness with a friend, who made the time to join you for a quick catchup or simply to enjoy the rain. 

The last one year, however, has limited outdoor activities and made people more cautious while going out. There aren’t as many street food stalls anymore which means many cannot enjoy their favourite evening snacks. Now, you could attempt that version or its variant at home but there’s no denying that it wouldn’t taste the same way like it did at the cart down the road. So, we suggest you skip that and instead use the sweet and succulent kernels of this seasonal ingredient in your snacks and meals throughout the day. 

Mid-day asked city chefs to come to the rescue and help you make the most of the corn available in your markets. Here are some you can try before you feel safe and comfortable to go out and grab some bhutta. 

Zucchini and Corn Fritters by Coco Cafe, Fort 
While devouring a bhutta is a favourite, feasting on fritters is not far behind, so how about you combine your love for both? Executive chef Sarvesh Karandikar recommends pan-frying fritters featuring zucchini and corn and melty cheese. These can not only be had as a side-dish but also for breakfast, snack, and dinner. 

Ingredients:
Zucchini (approximately 1 medium size) - 250 gms, large eggs – 2 nos,  grated cheddar - 50 gms (1/2 cup), plain (all-purpose) flour - 100 gms (3/4 cup, sea salt - 1/2 tsp, crushed black pepper - 1/3 tsp

For serving:
Sour cream and chopped chives or sweet chilli sauce

Note: To make it gluten free: use gluten free flour.

Method:
1. Grate raw unpeeled zucchini and then gently squeeze out the excess moisture in a clean tea cloth. Note: you can use green/yellow or both colors.
2. Mix the egg and grated cheese into the grated zucchini.
3. Stir in the flour and season with salt and pepper and mould the mixture into even fritters. 
4. Heat oil in a pan and fry large spoonfuls of the fritters until golden brown, then flip to the other side and cook. Repeat to use up the remaining batter, adding more oil as necessary.
5. Serve warm with sour cream and chives and/or sweet chilli sauce

English Cheddar Samoset at Saltt, Oleander Farms, Karjat 

English Cheddar Samoset by Saltt, Oleander Farms, Karjat 
Who doesn’t love a steaming hot samosa during the rain? Move over the classic potato-stuffed samosa and give it a twist with cheddar and corn. Chef Hiren Kumar, head chef at Oleander Farms shares a quick recipe that will help you enjoy the weather to the fullest even when you are indoors. 

Ingredients:
American corn - 250 gms, English cheddar, grated - 150 gms, chopped garlic - 10 gms, chopped onions - 30 gms, chopped celery - 20 gms, green chilli, deseeded and chopped - 5 gms, chopped cilantro - 4 gms, spring roll sheet - cut x 3 strips - 8 sheets

For spicy pesto mix:
Basil - 100 gms, cilantro - 20 gms, green chilli - 2 gms, salt - 4 gms, Olive oil - 100 ml, black pepper - 4 gms
Blend them all together till required consistency

Method:
1. Prepare oil for frying the samoset.
2. Boil and roast American corn. 
3. In a fry pan sauté garlic, onion, celery, green chilli and add the corn. 
4. Cool the mix and add cheese and cilantro to it. Season with salt and pepper. 
5. Cut the spring roll sheet and fold the strip stuffed with corn mix. 18 grams per strip.  
6. Fry till golden and serve with spicy pesto. 

Saffron Ravioli stuffed with Goan chorizo and creamy corn sauce at The Sassy Spoon

Saffron Ravioli stuffed with Goan chorizo and creamy corn sauce by The Sassy Spoon, across outlets
If you don’t want corn in your snack or fritters, city-based chef Malcolm Pereira uses them to dish out a delicious plate of pasta. Treat yourself mid-week or on the weekend by making a saffron ravioli stuffed with Goan pork sausages and a creamy corn sauce.  

Ingredients:

For pasta dough        
Refined flour- 150 gms, semolina- 20 gms, egg yolks- 3 nos, 

For stuffing        
Goan sausages (Chorizo)- 150 gms, red bell peppers- 5 gms, yellow bell peppers- 5 gms, capsicum- 5 gms, onion- 10 gms, American corn- 50 gms, basil- 5 gms

For sauce    
Cream- 200 gms, cheese spread- 20 gms, American corn- 200 gms, saffron- A pinch, Parmesan cheese- 10 gms, Olive oil- 8 gms, Salt- 2 gms, black pepper (Whole)- 2 gms, cherry tomatoes- 10 gms

Method:                                     
1. Make a smooth firm pasta dough using refined flour, semolina, olive oil, salt and egg yolks. Allow it to rest.                                    
2. For the chorizo stuffing, coarsely ground the Goan sausages and boiled corn and finely dice the three peppers (red, yellow, and green).
3. Heat a pan and render the chorizo, remove excess fat and toss the corn and peppers, add in basil, salt and pepper and a good amount of parmesan cheese for binding. Allow the mixture to cool.    
4. Roll out two pasta sheets in a pasta roller around 1mm thickness, if you don’t have one you can use a rolling pin.
5. Place the base sheet on a flat surface and spoon out one tablespoon of the chorizo mixture on it at a 1-inch distance. With the help of a brush, you can apply egg wash or only water around the mixture.
6. Carefully place the other sheet on top of it and press it with your thumb around the mixture, make sure no air is trapped in the ravioli.
7. Cut the raviolis using a round cutter, the excess dough from around can be used again to make more raviolis.
8. For the sauce, heat a pan, add in garlic and sauté, then add pureed corn, cream and spread cheese.
9. Cook for some time and then add in parmesan cheese, saffron and chopped parsley.
10. Blanch the ravioli in hot boiling water. Take a pan heat oil, char the corn and cherry tomatoes, toss in the raviolis and season. 
11. To serve, pour the sauce on the pasta bowl and top it with the tossed ravioli. Garnish with parmesan cheese and fresh basil.        

 Creamed Corn Casserole by WhiskAffair

Creamed Corn Casserole by WhiskAffair
The rain may make you lazy but it is no reason to skip making your meals, as that can also be a rewarding affair. A one-pot dish is easiest during such times. Neha Mathur, founder, WhiskAffair, recommends making a creamed corn casserole, which seems like a perfect hot bowl of lunch or dinner on a rainy night. 

Ingredients:
Cream cheese - 200 gms, butter - 1/4 cup, milk - 1/4 cup, Parmesan cheese (shredded) - 1/4 cup, frozen corn - 500 gms, red and yellow bell pepper (cubed) - 500 gms, pickled jalapeno (Chopped) - 2 tbsp, salt and pepper, sharp cheddar (shredded) - 1 cup

Method: 
1. Preheat the oven to 350 Degrees F (180 Degree C).
2. Heat cream cheese, butter, milk, and parmesan cheese in a pan until everything melts and come together.
3. Mix corn, bell peppers, jalapeno, salt, and pepper in a bowl.
4. Pour the cream cheese mixture into the bowl and mix well.
5. Transfer the mixture to a baking dish and spread evenly.
6. Sprinkle cheddar cheese on top and bake for 35-40 minutes until the cheese browns from the top.
7. Remove the pan from heat and let it sit for 5 minutes and serve hot.

Also Read: Try these easy recipes by Mumbai chefs to make healthy snacks at home

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