Honest confession: I am not a fan of roasted corn on the cob. I can have them, but I don't crave them, and unlike my mother and brother, I seldom feel a dying urge to have them the moment I spot a street vendor selling bhutta.
Last week, I saw one such vendor passing by our house and brought a fresh (unroasted) corn on the cob from him. And then, I didn't have a clue what to do with it.
The heavens must have taken pity on me and decided to pull me through this corny wicket. Why else would I mention that I was looking for a simple corn recipe to SJ, my friend from Tennessee? SJ happens to be an editor and a food writer-lover. The moment he heard my question, he said "Have you tried fried corn?" Of course I hadn't. So my good friend from Tennessee relayed the recipe over IM and got me all excited.
This incredibly simple dish tastes amazing. So if you are looking for something to munch on with your evening tea, try this out. I highly recommend it.
Fried Corn (Serves Two)
Corn on the cob: 1
Capsicum: 1 (chopped into small cubes)
Onion: 1, medium sized (chopped)
Garlic: 1 fat clove (finely chopped)
Tomato: 1 medium sized (finely chopped)
Mixed Italian Herbs: 1/2 teaspoon
Salt: To taste
Butter/Vegetable oil for frying
1. Boil the corn on the cob for about six minutes. Drain off water and keep in refrigerator for a day.
2. Next day: Fry the onion and garlic until onions are translucent.
3. Add the tomato and fry some more.
4. Add the capsicum and saute for a couple of minutes.
5. Now add the corn, taken off the cob to the above mix.
6. Add the herbs and salt.
7. Stir nicely for 3-4 minutes, letting the corn mix well with the rest of the ingredients.
8. Serve hot.
The final result far exceeded my expectations. Since this is one of the cheapest (not in terms of taste, only money) snacks, I shall be having it often. Thank you, SJ, for this zesty treat!
I hope you all can try it out too, and relish it as much as I did.