Inspired by the streets of India, this Masala Corn is a light and easy snack that simple to make. It can also be made into a D.I.Y. station to cater to a variety of diets and taste buds. It’s the best summertime dish as corn is abundant and sweet.
Prep time: 15 minutes
Cook time: 40 minutes
Yield: 4 servings
Ingredients:
8 cobbs of corn
12 cups water
Kernels of 1 corn cobb (frozen corn can also be used), hulled
1/4 tablespoon butter
2 teaspoons vegenaise
2 tablespoons shredded cheese
1/2 teaspoon himalayan salt
1/4 teaspoon chili powder
2 tablespoons diced tomatoes
2 tablespoons diced onions
2 tablespoons finely chopped cilantro
1/8 teaspoon (pinch) chaat masala
2 tablespoons sev (crunchy chickpea flour noodles)
Primary Kitchen Tools:
Large pot
Mixing bowl
Instructions:
In a large pot, add water, salt, and stir. Add all the corn and cook for 40 minutes on medium to high heat.
Using tongs, pull the cobbs out of the water and remove the kernels.
Ina bowl, add the kernels of 1 cobb and all the ingredients listed above in the order they are listed, adding sev at the very end so that it maintains its crunchy texture and prevent it from becoming soggy.