The Pros and Corn of Cooking

Tangy Corn Salad

Ingredients

1 cup baby corn, sliced and boiled
½ cup mushrooms soaked in water
1 tbsp sliced shallots
¼ cup diced celery with leaves

For dressing
½ tsp chopped coriander roots
½ chopped garlic
½ tsp chopped fresh red chilies
1tsp lime juice
11/2 tsp white soya
Bean sauce
1 tsp sugar
A pinch of salt
Method

Prepare the dressing by combining coriander roots, garlic, fresh red chilies, lime juice, white soya bean sauce and sugar. Toss all the ingredients together with dressing. Garnish with fresh coriander leaves and serve.

Steamed Corn Dumplings

Ingredients

2 cups plain flour
A pinch of salt
Water
1 tbsp onion chopped
3 tbsp boiled corn
(or canned)
½ tsp coriander leaves
2 tbsp carrot, chopped
½ tsp green chillies, chopped
11/2 tsp soyabean sauce
¼ tsp pepper powder ¼ tsp sugar
Method

Make a tight dough with plain flour, salt and water. Cover with a wet cloth and keep aside
Mix rest of the ingredients for the stuffing. Divide the dough into small balls and roll out Keep the stuffing inside and fold it in different shapes.steam the dumplings and serve with chilly, soya bean sauce and red chilly sauce.

Corn BHEL

Ingredients 1 packet fresh corn coarsely ground
2 big onions finely chopped
1 big tomato finely chopped
2 green chilies finely chopped
2 tbsp crushed peanuts
1 tsp lemon juice
½ tsp chaat masala
2 tbsp grated coconut A sprig of chopped coriander leaves
A pinch of salt

Method

Mix all ingredients in a bowl
Add lemon juice
Garnish with coriander leaves and grated leaves

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