Corn on the cob is a hugely popular snack across India, one you will find being sold on the streets almost everywhere. The most common way to eat it, though, is boiled or char-grilled, with a generous dose of salt/chaat masala/red chilli powder and lemon. Today, I present to you a different way of eating corn – Cheese & Chutney Corn On The Cob.
Here, I have slathered boiled corn with spicy green chutney, which bursts with flavour, and eliminates the need for any other spices. The corn has also been sprinkled generously with grated cheese. This is an indulgent snack, an extremely delicious one, though.
The inspiration for this recipe for Cheese & Chutney Corn On The Cob comes from the street-side food carts of Ahmedabad, which I have grown up frequenting. Many of these street carts offer unimaginable varieties of corn on the cob – from the simple Butter-Lemon Corn to Schezwan Corn and Cheese-Chutney Corn. While those street carts typically use huge pots of boiling water to cook the corn, I have pressure cooked the cobs. I have also used my own version of green chutney, and grated cheese instead of the cheese spread that is commonly used by these carts.
I hope you like this simple, but delectable snack!
Ingredients (serves 2):
- 2 fresh cobs of sweet corn
- Spicy green chutney, as needed (See notes for the recipe)
- 2 cubes of cheese, grated, or as needed
- Peel the cobs of sweet corn and remove all the silk.
- Break each cob into two and place in a large vessel. Add in just enough water to cover the corn cobs.
- Place the vessel in a pressure cooker. Pressure cook for 4 whistles. Allow the pressure to release naturally.
- When the pressure has completely gone down, remove the cooked corn cobs from the water. Shake them gently to drain out all the excess water.
- Spread spicy green chutney evenly over the cooked corn cobs.
- Sprinkle grated cheese evenly over the corn cobs. Place on a serving plate. Serve immediately.
- Click here for the recipe that I use to make the spicy green chutney. Make sure you don’t add too much water while making the spicy green chutney. Only then will you be able to spread it well on the corn cobs.
- Use as much or as little spicy green chutney and grated cheese as you want to.
- I have used Amul Processed Cheese in this dish. You can use any variety of cheese that you prefer, instead.
- Make sure the corn is served immediately after preparation. Don’t let it sit around for too long once you have spread the spicy green chutney and the grated cheese over it.
- You can even char-grill the corn or roast it on the gas stove, instead of pressure-cooking it like I have done here.
Did you like this recipe for Cheese & Chutney Corn On The Cob? Do tell me, in your comments!
This recipe is for the Foodie Monday Blog Hop. The theme for this week is ‘recipes using corn’.
I’m also sending this recipe for Fiesta Friday #230, co-hosted this week by Diann @ Of Goats and Greens.
17 thoughts on “Cheese & Chutney Corn On The Cob”
Now this one sounds really interesting. Will give it a try soon as we love corn on cob ..lovely share Priya !
Thank you so much! Do try this out some time. I’m sure you will love it! 🙂
Enjoying corn on the cob with some green chutney sounds very interesting. I usually just add some butter or cheese. Its a must try recipe.
It’s different! 🙂 And delish too!
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Cheese and chutney corn sounds interesting. I can feel the taste. An easy and excellent way to to serve corn. Lovely share 😊
@Batter Up With Sujata
Thank you so much! 🙂
Love the addition of green chutney to the corn on the cob. Lovely idea priya 🙂
@Sasmita Sahoo Samanta
Thank you so much! 🙂
Whenever I see food smothered with grated cheese such as this, I find it absolutely irresistable!! sweetcorn, chutney and cheese sounds like a killer combo!! Yum!
Thank you so much! 🙂
I didn’t know corn on the cob was a “thing” in India — this presentation is awesome. Takes our US corn on the cob to a welcome and different new level. Something I’m seriously planning on trying myself – change it up and enjoy!
Thanks so much for sharing this with Fiesta Friday!
Oh, corn on the cob is a big thing in India! 🙂
Do try this out some time!
Very innovative Priya!You made an international sensation out of the humble corn!Keep it up!
Thank you! It is an inspired recipe, I would say, not entirely my own. 🙂
Innovative recipe Priya. Ummmm green chutney with cheese on the corn cob….deadly combo.Awesome share.
Thank you so much, Preethi! 🙂