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’.