INDIAN STREET CORN SALAD
One of the most beloved street foods in India is also one of the simplest: corn on the cob, slow roasted over hot coals, over which you squeeze juicy lime wedges and sprinkle salt, cayenne pepper and whatever else the wallah has up his sleeve. It bears a striking resemblance to Mexican elote, which adds some salty, creamy cotija to the mix. Here's a salad inspired by this beloved street food! Feel free to add some cotija if you like. I keep this dairy-free for my dairy-free husband.
Provided by Aarti Sequeira
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a large cast-iron skillet over medium-high heat and heat until just beginning to smoke. Rub the corn with olive oil, then carefully lay into the pan. Cook until charred in patches all the way around and golden brown, 20 to 25 minutes, turning every 5 minutes. Remove and let cool.
- For the dressing: Meanwhile, whisk together the lime juice, cumin, cayenne, cardamom, chaat masala and salt and black pepper to taste. Slice the kernels off the cobs and tumble into a big bowl. Add the tomatoes, mint and cilantro. Toss with the dressing, and taste for seasoning. Serve!
INDIAN CORN
Make and share this Indian Corn recipe from Food.com.
Provided by KittyKitty
Categories Candy
Time 40m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Line large baking sheet with waxed paper; set aside.
- Melt butter in large heavy saucepan over low heat.
- Add marshmallows; stir until melted and smooth.
- Tint with food coloring until desired shade is reached.
- Add cereal and 1/2 cup chocolate candy pieces; stir until evenly coated.
- Remove from heat.
- With lightly greased hands, quickly divide mixture into 10 oblong pieces (like ears of corn).
- Push lollipop sticks halfway into each oblong piece; shape like ear of corn.
- Place on prepared baking sheet; press remaining 1/2 cup chocolate candy pieces into each "ear".
- Let treats set.
- Tie or tape raffia to lollipop sticks to resemble curn husks.
Nutrition Facts : Calories 238.4, Fat 9.1, SaturatedFat 5.7, Cholesterol 15.1, Sodium 69.4, Carbohydrate 39.2, Fiber 0.6, Sugar 30.5, Protein 1.5
INDIAN BAKED CORN
Corn is a popular side dish at our family gatherings, and this deliciously different recipe may be why! So colorful and zesty, it's a blue-ribbon winner and a time-tested treasure.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Prepare cornbread according to the package directions. Cool and crumble enough to measure 2 cups; set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. , To the drippings, add the celery, green pepper and onion. Saute for 2-3 minutes or until tender. Remove from the heat; set aside., In a saucepan, melt 1/2 cup butter. Stir in the milk, corn, jalapeno, pimientos, sugar, salt, vegetable mixture and bacon. Add 1 cup cornbread crumbs. Cook for 8-10 minutes or until heated through., Transfer to a greased 8-in. square baking dish. Melt the remaining butter; toss with the remaining crumbs. Sprinkle on top of batter. Bake at 350° for 18-20 minutes or until bubbles around the edges and is golden brown.
Nutrition Facts :
INDIAN CORN STEW
Another recipe from one of my vast collection of cookbooks. This tastes like "cooked all day" but actually it doesn't take all that long. Great with a salad and big chunk of cornbread!
Provided by Jellyqueen
Categories Stew
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place butter in large sauce pan and begin to melt.
- Add onions and peppers and cooking until tender.
- Add ground beef and cook until browned.
- Add corn,tomato soup, sugar, salt, pepper and Worcestershire sauce.
- Cover and simmer 45 minutes.
- Note: any of your favorite seasonings can be added to this at the same time you add the salt and pepper.
INDIAN CORN
I have been making this recipe for my family since 1969. It's quick, easy and great for cold winter nights!
Provided by KathieJo
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef, chopped onion, chopped celery in a large skillet. Add diced green pepper and frozen corn. Mix well.
- Stir in both cans of stewed tomatoes, italian seasoning, garlic powder and chili powder.
- Season with salt and pepper to taste.
- Bring to a simmer and let cook for 20 minutes.
- While this is cooking, prepare your noodles, per directions on box/bag. Drain.
- When ready to serve, place Indian Corn over cooked noodles.
- Can be served on a plate or in a bowl.
- May sprinkle with Parmesan or Romano cheese.
- A simple lettuce salad and some fresh, crusty bread/butter complete the meal!
Nutrition Facts : Calories 1088.4, Fat 40.4, SaturatedFat 14.9, Cholesterol 250, Sodium 472.5, Carbohydrate 119.6, Fiber 9.4, Sugar 10.6, Protein 63.9
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5/5 (1)Published Feb 12, 2017Estimated Reading Time 10 mins
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