Mexican street corn recipe is a very healthy and very tasty an so easy to make it at home.
Monsoon in a way makes my allergies worse. The humidity in the air plays out in such a way that there is no morning in this season when I wake up without a sniffle (a mild cold when I wake up in the morning) or I do not have eczema, which is fine in several weeks. While everyone enjoys mangoes at the end of the season, I like to take nutrients from a packet digestive biscuit in my room by running a dehumidifier (air-reducing humidifier). Unfortunately, such things happen in dreams, not in reality! The children are coming for holidays these days and my kitchen has become more active. They eat something every two hours and humans need to be creative so that they do not eat junk food. Mumbai monsoon is like an investment, which is a part of my growing age. Thanksuli, Monsoon has its own special food association – hot tea, fresh fried vegetable dumplings, soft bread bread etc. All these things bring delightful and interesting memories, strong smells of Rabari gumboots, colorful mushroom-like umbrellas stretching as far as the eyes can see, prancing each other and joking little boys on the sidewalk Are like waves. At the same time, I sit in the car with a hot corn in my hand, which looks very juicy, yet I like to taste the salt on it before eating it, so that it has a sweet taste of butter and tangy flavor of lemon. are.
I am going to share the recipe of Mexican Street Corn here, which is like our favorite corn. The specialty of this easy dish is what inspired me to make it. Its content is quite easily available in the market.
Ingredients for Mexican Style Street Corn recipe–
Lemon juice: two teaspoons
Mayonnaise: four tablespoons
Salt (or garlic salt if you’re feeling excited)
Chili Flakes (very little, because we don’t want to make the dish too fast): a pinch
Fita Cheese: 50 grams (grated without salt, grated)
Method for Mexican Style Street Corn recipe–
Fry the corn on the fire (remember not to fry too much). Then mix lemon juice and mayonnaise in a bowl. Apply the roasted corn well. Then place the grated cheese in a plate and roll the corn over it. If you want to put the cheese on top of the corn, you can do that too (either of the two, which you find easy). Then sprinkle salt and chili flakes over it. If you want, you can also use chopped coriander over it. Get ready to taste the hot corn, believe that after eating one, you will demand to eat another.
Traditionally, Kautiza cheese is used in this recipe, which is a soft soft cheese made from cow’s milk. This thing is found in Mitoacán, a mountainous area in the city of Coutiza Mexico. FITA is quite easy to find in India, so I included the FITA cheese, because both are the same in the test.
Corn Capsicum Masala recipe–
Ingredients for Corn Capsicum Masala recipe–
Sweet Corn – 1 cup
Capsicum – 2 (150 grams) (finely chopped)
Tomato – 2 (150 grams)
Green chili – 2
Cashews – 10 to 12
Coriander – 2 to 3 tbsp (finely chopped)
Ghee – 2 tbsp
Cumin seeds – ½ tsp
Turmeric Powder – 4 teaspoons
Red chili powder – 4 teaspoons
Ginger paste – ½ tsp
Coriander Powder – 1 tsp
Garam Masala – 4 teaspoons
Salt – 1 tsp or as per taste
Method for Corn Capsicum Masala recipe-
Prepare a paste by grinding tomatoes, green chillies and cashews in the mixer.
Heat a pan and add 2 tsp ghee to it. When the ghee is hot, add cumin, turmeric powder to it. Reduce the flame and add coriander powder and ginger paste to the pan. Add the prepared tomato-green chilli-cashew paste and red chili powder to this spice. Fry the spices on low flame till the ghee starts floating on the spices. Keep equal attention on the spices too. Keep it running
Meanwhile, prepare sweet corn and capsicum. Heat another pan. Put 2 tsp ghee in the pan and let it melt. Add sweet corn and capsicum to the ghee and mix. Add ½ teaspoon salt to it and cook until it becomes crunchy.
Ghee is separated from the spices and the spice is roasted as soon as it smells good. Put 4 cups of water in the spices so that the vegetable flakes can be prepared. Add ½ tsp salt, garam masala and a little green coriander to the gravy and mix. Then, add capsicum-sweet corn to it and mix it. Cover the vegetable and let it cook on low heat for 4 to 5 minutes.
After 5 minutes, the vegetable is ready. Take out the vegetable in a bowl.
Delicious sweet corn capsicum vegetable is ready. Add 1 teaspoon of ghee and a little green coriander over it, the taste of the vegetable will increase further. This vegetable chapati, naan, paratha, rice can be served with anyone.
suggestion for Corn Capsicum Masala recipe–
If you like to eat hot, then you can increase red chili powder.
You can keep the vegetable a little thick or thin as per your choice.
If you want, you can use oil instead of ghee.
You can also use garlic onion in the vegetable and you can prepare and prepare the vegetable in your favorite gravy.
corn sabzi Recipe)
Corn Vegetable Recipe: There will be some people who do not like corn, but do you know that it also makes delicious vegetables? The process of making this vegetable is completed in two stages. If you want to try something new, you can make this Handy Corn vegetable.
Ingredients for making vegetable: This vegetable makes special spices. Along with this, tur dal and chana dal are used. Apart from this, coconut is also added to it.
Corn Vegetable Ingredients
Two (in a stir fry pan, four grilled on a capsicum stove, then take out the skin) capsicum, finely chopped
Two (four grills on the stove and cut into two centimeter pieces) corn
For main preparation:
1-2 tablespoon oil
1 tsp cumin seeds
1 tsp tur dal
1 gram lentil
5-6 curry leaves
Two (chopped) green chillies
1 onion, sliced
2 garlic cloves
1 tsp ginger, sliced
1/2 cup coconut, grated
1 tsp turmeric
1 tsp red chilli powder
2 tsp coriander powder
Salt to taste
3 tsp tamarind pulp
1 tsp jaggery
Coriander, chopped into pieces
1 tsp garam masala
(To squeeze over) lemon juice
To make a main dish:
1. Heat oil in a pan, add cumin, tur dal and chana dal. Fry them Then add curry leaves and green chilies.
2. Then add onion, ginger and garlic to it. When the onions turn golden brown, add grated coconut to it.
3. Fry it till the coconut is roasted. Then add turmeric, red chili powder, coriander powder, half a teaspoon of prepared garam masala and salt.
4. Add a little water, so that the spices do not stick to the bottom of the pan. After this, add jaggery and tamarind pulp.
5. After frying lightly, add corn and grill curry capsicum to the stove. Add some more water.
6. Cook it until the water dries completely in the dish. Squeeze chopped coriander, four grilled capsicum, a teaspoon garam masala and lemon juice on top. Serve hot dishes.