So, in my other cup corn recipe post, I did mention, how cup corn is not only a healthy snack, but also acts as a saviour when all your cooking enthusiasm takes a pause. As this dish requires minimum effort and minimum time. However, for this Masala Cup Corn Recipe, I have utilised the luxury of time and have simmered the corn kernels, instead of boiling them on a high flame. Hence, if you notice you will see the recipe mentions more time than the other one.
Although, more time than the previous cup corn recipe, preparing cup corn is still the easiest, effortless and least time taking, as the recipes require little preparation and very little cooking (of-course if the corn kernels are removed from the cob). Thus, you can still consider it your aide, if you are planning to take a pause from your regular cooking.
Coming to the detailing of Masala Cup Corn Recipe, after going through the cooking process and after tasting it, one can easily conclude that this dish is nothing but adding ‘desi vibes’ to these Mexican jewels. However, so be the less effort and less time in making this dish, still this simple and simply made dish is capable enough to give complex to all the popular and high-end party snacks. And why not! This Masala Cup Corn dish is a comfort food in every sense. As I am sure, I don’t have to provide further explanation regarding the effort and time, and one thing which is not yet said but cannot be ignored is the scrumptious taste of the dish. The blend of spicy desi masalas with the sweet pearl like corn gives this dish the much-needed twist in every bite, and the lightness of the dish is sure to push you for another serving.
So, be it one of the accompaniments for the evening get together, or the healthy snack for your kids play date. You know what is the one which will make you rule without allowing you to shed a single drop of sweat.
Now, don’t wait any further. Here is your recipe 😊
Recipe: Masala Cup Corn
Preparation Time: 25 minutes (does not include removing corn kernels from cobs) Boiling Time: 28 minutes on sim (approx.) Equipment used: A vessel to wash, boil and mix the corn kernels, a strainer, knife, mixing spoon Yield: Around 8 cups
Ingredients:
- Around 5 cups corn kernels or 3 corn cobs
- 10 – 12 garlic cloves
- 3 cups water
- 1 small tomato
- 2 tablespoons butter
- ½ teaspoon jeera (cumin) powder
- ½ teaspoon dhania (coriander) powder
- ½ teaspoon garam masala powder
- ½ teaspoon rock salt
- ½ teaspoon red chilli powder
- ½ teaspoon chole masala powder (in absence of chaat masala)
- Around quarter tablespoon lemon juice
Method:
- Wash the corn kernels properly
- Chop the garlic cloves and bring the corn kernels to boil after adding water and chopped garlic pieces
- In the mean-time chop tomato
- Switch off the flame when bubbles are formed in the water added to corn kernels
- Strain the water from corn kernels with a strainer
- Transfer the corn kernels in a mixing bowl
- Post shifting the corn kernels to the mixing bowl, add butter, jeera powder, dhania powder, garam masala powder, rock salt, red chilli powder, chole masala powder, chopped tomato and lemon juice
- Mix them well and your cup corn is ready
Wash the corn kernels.
Chop the garlic cloves.
Bring the corn kernels to boil after adding water and chopped garlic pieces.
Chop a tomato.
Remove the pan from heat when bubbles are formed in the water.
Strain the water from corn kernels.
Transfer the corn kernels in a mixing bowl and add butter.
Add jeera powder, dhania powder, garam masala powder, rock salt, red chilli powder and chole masala powder
Followed by chopped tomato and lemon juice.
Mix them well.
Tips:
- In case of paucity of time, you can boil the corn kernels on a high flame. However, simmering is preferred as this cooking process allows maximum preservation of nutrients
- I have used Chole Masala as I did not have chaat masala in stock. In case you have chaat masala use chaat masala
- While purchasing, check the quality of corn cob or corn kernels carefully, as corn tends to perish fast
- The quantity of butter mentioned in the Ingredient section is for butter chunk brought to room temperature
- The dish tastes best when it is fresh and hot. However, re-heat the dish if you have to serve later
